Raspberry Dark Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
0.75 teaspoon baking soda
03 -
0.5 teaspoon salt
→ Wet Ingredients
04 -
200 g granulated white sugar
05 -
56 g unsalted butter, at room temperature
06 -
2 large eggs
07 -
340 g mashed ripe banana (about 3 bananas)
08 -
80 ml plain low fat yogurt
09 -
1 teaspoon vanilla extract
→ Add-ins
10 -
170 g dark chocolate chunks or chips
11 -
125 g raspberries, halved and tossed in 8 g all-purpose flour
# Instructions:
01 -
Preheat oven to 175°C. Lightly coat a 23 x 13 cm loaf pan with nonstick spray.
02 -
In a medium bowl, whisk flour, baking soda, and salt until thoroughly combined.
03 -
In a large bowl, beat sugar and butter with an electric mixer at medium speed for about 1 minute until light and well-blended.
04 -
Add eggs one at a time, mixing well after each addition.
05 -
Add mashed banana, yogurt, and vanilla extract to the wet mixture and blend until smooth.
06 -
Add the flour mixture to the wet ingredients and stir gently just until incorporated. Avoid over-mixing to ensure a tender crumb.
07 -
Fold dark chocolate chunks into the batter. Gently fold in floured raspberry halves, reserving a few pieces for topping if desired.
08 -
Transfer batter to the prepared loaf pan. Optionally, scatter reserved chocolate and raspberries on top. Bake for 50–60 minutes or until a skewer inserted into the centre comes out clean.
09 -
Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely before slicing and serving.
# Notes:
01 -
Tossing raspberries in flour helps prevent them from sinking during baking.
02 -
Use ripe bananas for optimal sweetness and moisture.