Raspberry Dark Chocolate Banana Bread

Raspberry dark chocolate banana bread takes a classic comfort bake and spins it into something fresh and decadent with bursts of juicy raspberries and pockets of melty chocolate. It is the kind of loaf I bake for slow weekend mornings or when I want a breakfast treat that doubles as a snack for days. The smell alone makes everyone gather in the kitchen and the first bite always earns a big smile.

I still remember bringing a warm loaf to a picnic and seeing every crumb disappear. Everyone loved all the surprises in each slice especially when the chocolate was still a little gooey.

Ingredients

• All purpose flour: Creates a soft and sturdy crumb. Use unbleached flour for best texture.
• Baking soda: Helps the bread rise and stay fluffy.
• Salt: Boosts flavor and balances the sweetness.
• Granulated white sugar: Keeps the crumb tender and highlights the ripe banana flavor. Look for fine grain sugar.
• Unsalted butter: At room temp gives a rich taste. Use real butter for flavor depth.
• Large eggs: Help bind and provide structure. Choose fresh for best results.
• Mashed ripe banana: Brings moistness and natural sweetness. The riper the better deep speckled bananas work best.
• Plain low fat yogurt: Makes for a tender moist loaf. Use whole milk yogurt for even more richness if you like.
• Vanilla extract: Rounds out all the flavors. A quality extract truly shines here.
• Dark chocolate chunks or chips: Add bittersweet richness. Opt for chopped dark chocolate bars for bigger pools of chocolate.
• Raspberries: Tossed in a bit of flour so they stay suspended in the batter. Fresh raspberries with a deep color give best flavor.

Step-by-Step Instructions

Prep Your Pan and Oven:

Lightly spray a sturdy 9 by 5 inch loaf pan with cooking spray, making sure to cover the corners. Set your oven to 350 degrees Fahrenheit so it is fully heated when you are ready to bake.

Mix Dry Ingredients:

In a medium sized bowl, whisk together the all purpose flour, baking soda, and salt. Mix these thoroughly so your bread bakes up even and light.

Cream Sugar and Butter:

In a different large bowl, beat butter with granulated sugar using a handheld or stand mixer at medium speed for about one minute. You want the mixture to look fluffy and pale. This creates a perfect base for tender bread.

Add Eggs One at a Time:

Add one egg and beat it into the creamed butter and sugar. When it is fully incorporated, add the second egg and beat again. Mixing one at a time ensures the batter stays light.

Blend in Banana, Yogurt, and Vanilla:

Add mashed ripe bananas, yogurt, and vanilla extract to the bowl. Continue mixing just until these are combined. The batter will look creamy and aroma will be amazing.

Combine Dry and Wet Mix Gently:

Add your dry flour mixture to the wet ingredients. Stir with a spatula just until all pockets of flour are gone. Avoid overmixing so the bread stays soft.

Fold in Chocolate and Raspberries:

Stir in dark chocolate chunks so they are distributed. Then gently fold in raspberries tossed with flour. If you want your bread to look bakery pretty, scatter some extra chocolate and raspberries on top before baking.

Bake the Loaf:

Spoon the batter into your prepared pan. Level the top with a spatula so it bakes evenly. Bake in the center oven rack for around fifty to sixty minutes. Insert a toothpick in the center. It should come out just clean. For gooier bread, pull at the earlier side of the range.

Cool and Slice:

Let the loaf cool for at least fifteen minutes in the pan set on a wire rack. Use a thin knife to gently loosen sides before removing. Let it finish cooling on the rack before slicing for tidiest pieces.

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I will never forget the first time I swapped chocolate chips for darker chocolate and real raspberries. It turned out to be my favorite version and it is the one my family calls the celebration bread now. We bake it often for birthdays and brunch gatherings.

Storage Tips

Keep the banana bread wrapped tightly at room temperature for up to three days. If you want it to last longer store in the fridge for up to a week. For freezing, slice the bread and wrap each slice before storing in a freezer bag. Defrost individual slices at room temperature or warm them in the toaster oven for a treat that tastes freshly baked.

Ingredient Substitutions

You can swap sour cream for yogurt if that is what you have. Use whole wheat flour for half the all purpose if you want a nuttier flavor. Use frozen raspberries but do not thaw before mixing in them so they do not bleed into the batter. Milk chocolate works if you prefer it sweeter.

Serving Suggestions

This bread shines on its own but is also lovely toasted for breakfast with a swipe of creamy butter or almond butter. It is delicious as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream. I have served it with coffee at brunch parties or packed slices for road trips.

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Whether for breakfast, dessert, or a special occasion, this loaf is always a crowd pleaser. Enjoy every slice!

Frequently Asked Questions

→ How do I keep raspberries from sinking in the loaf?

Toss raspberries in flour before adding to the batter. This helps them suspend evenly throughout the bread.

→ Can I substitute Greek yogurt for plain yogurt?

Yes, Greek yogurt adds creaminess and slight tang. Consider thinning it a bit with milk if too thick.

→ What kind of chocolate works best?

Use dark chocolate chunks or chips for rich flavor. Milk or semi-sweet chips can also be used if preferred.

→ How do I know when the loaf is baked through?

Insert a wooden pick in the center; it should come out clean or with just a few moist crumbs.

→ Can this bread be frozen?

Yes, cool completely, then wrap tightly. Freeze up to 2 months for best texture and flavor.