Thursday, May 3, 2012

Raspberry- Dark Chocolate Banana Bread

This week I made a ridiculously delicious  Raspberry- Dark Chocolate Banana Bread. You know it has to be good because my teacher, my family, and I all LOVED it. I can almost guarantee that your mouth is watering when you look at the picture below. Now watch and enjoy the delicious looking pictures.

Chocolate and raspberries are the BEST combination EVER!!!

This loaf turned out amazingly yummy. It was a great banana bread and the distinct chocolate flavor with a sweet, fruity twist was awesome.

Now that you guys are hypnotized by the delicious beauty of the banana bread, let me tell you a bit more about it. The Raspberry- Dark Chocolate Banana Bread is more of an afternoon snack than a breakfast. It can be eaten at breakfast, but I wouldn’t recommend it. A big time sugar rush…. just might not do good things to you first thing in the morning!  This banana bread should be moist in the middle after it cools. I hope you LOVE this banana bread and guard it with your life! :)

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Raspberry- Dark Chocolate Banana Bread 1

Raspberry- Dark Chocolate Banana Bread

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 50 min

I love raspberries more than any other fruit, so it was time to add them to banana bread!

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)
*This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
*Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
*If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
Hope those are all helpful tips- don't be afraid to try the recipe- it's so yummy!

Source: RecipeBoy.com

 

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135 Responses to “Raspberry- Dark Chocolate Banana Bread”

  1. 1

    Janelle — May 3, 2012 @ 8:34 am

    I love raspberry flavor, but I don’t like the berries themselves (it’s a texture thing), and I don’t like banana bread (or anything banana-y at all), but I still wanted to say that this is really beautiful!

  2. 2

    Barbara @ Barbara Bakes — May 3, 2012 @ 8:57 am

    This looks scrumptious! Love the flavor combination.

  3. 3

    Kelli H (Made in Sonoma) — May 3, 2012 @ 9:16 am

    That looks soooo good!

  4. 4

    sara — May 3, 2012 @ 1:14 pm

    Yum, this looks SO tasty! I love banana bread, and I bet the chocolate chips and raspberries take it totally over the top!

  5. 5

    Lynna — May 3, 2012 @ 2:55 pm

    omgosh, everything in this banana bread looks so good! :D definitely on my list of things i need to try out!

  6. 6

    SnoWhite @ Finding Joy in My Kitchen — May 3, 2012 @ 8:02 pm

    my oh my does that ever look good! And, I have all the ingredients. This one will surely appear at our house soon. Thanks!

  7. 7

    Val — May 3, 2012 @ 9:01 pm

    What an incredible banana bread.

  8. 8

    Kati — May 4, 2012 @ 6:37 am

    Mmmm. This looks AWESOME. Dark chocolate and raspberries are so good together.

    My favorite fruit is pomegranates, and my grandma once brought over some chocolate covered (dried) pomegranate pieces. They were the size and shape of m and ms… I’ve been wanting to search them out and put them in stuff. They were awesome.

    I would {want to} eat this for breakfast. I doubt my mom would let me though. :)

    How sweet was it? I was wondering about this because banana bread is usually already pretty sweet, and though I guess raspberries are pretty tart, the chocolate is also sweet.

  9. 9

    Carrie @ Bakeaholic Mama — May 5, 2012 @ 6:28 am

    Oh my word. This looks simply amazing!

  10. 10

    Ali @ Gimme Some Oven — May 5, 2012 @ 7:11 am

    Oh my goodness. That bread is overflowing with goodness! Looks delicious!!

  11. 11

    Jenny Flake — May 7, 2012 @ 6:35 am

    This looks so good right now! I am starving!! Great recipe Recipe Boy!

  12. 12

    Anne Foster Coleman — May 7, 2012 @ 6:38 am

    My kids will love this! We’ll have to make it on one of our “cooking nights” – thanks so much for the recipe :)

  13. 13

    Chung-Ah | Damn Delicious — May 7, 2012 @ 6:38 am

    Gorgeous loaf! I’ve never tried this combo together but it looks incredible. I actually have some ripe bananas hanging out in the freezer so I will most definitely try this soon. Well done!

  14. 14

    nicole @ I am a Honey Bee — May 7, 2012 @ 8:52 am

    this bread looks beautiful!! great job

  15. 15

    Anne Foster Coleman — May 8, 2012 @ 3:11 pm

    This is a resounding YUM here! Just made it and Tweeting like mad :) My kids love it.

  16. 16

    Karen — May 10, 2012 @ 6:26 pm

    so I wanted to make this today but had no raspberries :( subbed in blueberries & white chocolate (instead of dark) and it was still awesome! Now I will just have to get some raspberries to try the recipe in its original form :)

  17. 17

    Laura — May 12, 2012 @ 10:44 am

    Just taking this out of the oven now and it looks beautiful! I made it for my mom for mother’s day (she loves banana bread, and also loves the raspberry/chocolate combo) Thanks for a great recipe!

  18. 18

    Audra — May 12, 2012 @ 10:24 pm

    I was the first person to Pin this bread:) & over 300 people repinned in 24 hrs! O think you should make me some and mail it. Hehe just kidding. I can’t wait to try this amazing bread!!!:)

  19. 19

    Whitney — May 18, 2012 @ 6:02 pm

    I just made this tonight and it is DELICIOUS! I subbed raspberry yogurt for the plain yogurt since I accidently forgot to pick up plain yogurt at the store. I already had raspberry yogurt on hand and, luckily, it turned out great! What a wonderful recipe.

    Karen– blueberries sound like a great idea too! I’ll have to try that next time :)

  20. 20

    Sandy — May 19, 2012 @ 6:33 am

    My daughter made this and it is sooo good! We didn’t have raspberries, so she made it with blackberries and Hershey chocolate chips. It was a real hit. I found you on Pinterest! You are going to make it big, kid :)

  21. 21

    Lauren — May 20, 2012 @ 4:56 pm

    I just made this today and it was delicious! Thanks for the recipe!

  22. 22

    Wendy — May 22, 2012 @ 8:40 pm

    I just made this and adapted it to be gluten free as I have celiac disease. Very tasty–thank you.

  23. 23

    Mariah — May 23, 2012 @ 8:14 pm

    So good! Never would have thought to add raspberries AND chocolate chips to banana bread. It went fast!

  24. 24

    sarah — May 25, 2012 @ 5:07 pm

    will this recipe work in a muffin pan? i don’t have a bread pan.

    • recipeboy replied: — May 29th, 2012 @ 5:49 pm

      Sure. Try it in a muffin pan and let us know how it works out.

  25. 25

    Kelsey — May 29, 2012 @ 9:26 am

    I made this. It turned out perfect and it was incredibly good. sweet and tart. This is an amazing treat!

  26. 26

    Kristina — May 30, 2012 @ 6:26 pm

    Made this today! It was soo worth the trip to the grocery store for the vanilla. My husband said I should make it all the time. Thanks for sharing!

  27. 27

    Stacy Lynn — June 6, 2012 @ 1:06 pm

    Can you use frozen raspberries instead of fresh?

    • recipeboy replied: — June 6th, 2012 @ 5:08 pm

      Yes. It probably tastes a little bit better with fresh raspberries, but it shouldn’t matter THAT much.

  28. 28

    susan holaday — June 12, 2012 @ 3:25 pm

    This looks great and I plan to try it – I have gotten 21 repins of it since I pinned it – wow!

  29. 29

    Cathy Grans — June 18, 2012 @ 6:57 pm

    I made this recipe yesterday. When I checked my raspberries, there were some moldy ones in there, so I didn’t want to use them. So I made it without them.

    This is the absolute best banana bread I have ever made, and I have made lots of banana/chocolate bread. I have to think that it was the yogurt that made it so moist and tender.

    My daughter took half a loaf to work this morning and it was all gone in half an hour. Will make this at least once a month. Great recipe.

  30. 30

    Amanda — June 19, 2012 @ 10:04 pm

    Just pulled this out of the oven and cut myself a slice when I sat down and actually read your “This is more of an afternoon snack” comment. It’s midnight. Whoops! :) Great recipe!

  31. 31

    Kelli — June 22, 2012 @ 8:40 pm

    Any tips on making this bread gluten free? I was thinking of trying it with Pamelas.

    • recipeboy replied: — June 24th, 2012 @ 3:40 pm

      I can’t answer that because I haven’t tried it.

  32. 32

    lizzie — June 26, 2012 @ 4:34 pm

    how would i make this healthier? less sugar? what would you substitute? and what about whole wheat flour?

    • recipeboy replied: — June 27th, 2012 @ 6:09 am

      Well, it’s really more of a dessert than a healthy breakfast cake. You can sub 1/2 whole wheat flour in there.

  33. 33

    Jealith — June 30, 2012 @ 9:49 am

    This looks incredible! I collect banana bread recipes and this is definitely a keeper. I am going to try it also with blueberries. Thank you so much for posting!

  34. 34

    Cathy — July 6, 2012 @ 4:11 pm

    I already add dark chocolate chips and dried cranberries (or raisins or dried mangoes) to my banana bread. The raspberries look very tasty. I’ll be trying it soon!

  35. 35

    gail — July 7, 2012 @ 9:44 pm

    can you substitute sour cream for yogurt

  36. 36

    gail — July 7, 2012 @ 9:54 pm

    went ahead and made it subbing in sour cream. Raspberries made
    the bread a little reddish in color, other than that it was VERY
    GOOD! Thanks for posting.

  37. 37

    Annalise — July 13, 2012 @ 7:17 pm

    Oh My Goodness!! You totally out did yourself. Can you bring me some?! :-)

  38. 38

    Kyrstyn — July 19, 2012 @ 9:33 am

    I’ve made this for multiple people and every time they’ve absolutely loved it!! It’s my way of showing love through love of baking..this has quickly become one of my favorite recipes to make because people enjoy it so much! :)

  39. 39

    Laura (Tutti Dolci) — July 21, 2012 @ 8:29 am

    Hi Brooks, just saw this bread in your Blogger Spotlight at Taste and Tell. This looks absolutely delicious! Keep the desserts coming!

  40. 40

    Sara — July 23, 2012 @ 9:37 am

    I made this using half white chocolate chips and half dark chocolate chips and it was heavenly!!! I brought it to a church potluck and every woman wanted the recipe!

  41. 41

    Shannon — July 27, 2012 @ 10:51 pm

    This recipe was too tempting to not make, but I decided to modify it a bit to make it healthier! Used whole wheat flour, brown sugar, and non-fat protein plain greek yogurt. Still used real butter for the natural fats. Turned out wonderful! Wanted to post this for anyone looking for a healthier option of this recipe that made me drool =p

  42. 42

    Soso — July 31, 2012 @ 5:51 pm

    I made this today with whole wheat flour instead of all purpose flour, Stevia instead of sugar, unsalted almond butter instead of butter, and low fat vanilla quark (cheese yogurt). It turned out pretty good, but maybe a little bit too sweet for me. Although, the bread is delicious with some low fat frozen yogurt! I can’t eat it plain, it’s too sweet and too banana-ish taste…

  43. 43

    Renae — August 12, 2012 @ 4:56 pm

    This bread came so fantastic! I substituted regular flour for whole wheat and it came perfect, family raved about it – I’ll be making it again! :)

  44. 44

    Victoria — August 18, 2012 @ 9:13 am

    This bread looks so delicious, and I’ve tried making it twice now, and both times the center is severely undercooked. The first time I used 1/2 whole wheat flour and greek yogurt, cooked it for the specified time, and toothpicks came out clean; when we cut into it, the entire center was undercooked. Just now, I followed the recipe to a tee, cooked it for 70 minutes, cooled for 15, and when I took it out of the pan, it fell apart when I tried to put it on the cooling rack because the center is really soft. What am I doing wrong? I want to eat this bread so bad but it never comes out right!

    • recipeboy replied: — August 21st, 2012 @ 7:03 pm

      You might want to check your oven temperature?

  45. 45

    Tracy — August 19, 2012 @ 10:38 pm

    If you close your eyes when you eat it, there aren’t any calories, right? Lol…I made this today and between hubby and I, it’s half gone! Moist and tons of flavors! I can’t wait to try the different berries such as blackberries, blueberries and white chocolate. I’m planning to add this to Christmas gift baskets as well. Thank you for such a lovely recipe.

  46. 46

    Kayleigh — August 21, 2012 @ 7:42 am

    Aaaah, that looks so tasty! We love our raspberries in this house, too! However, I wonder what I could substitute banana with since I’m very much allergic? My husband and daughter love them, but dang it I want a piece of the cake (bread), too!

  47. 47

    Darya — August 22, 2012 @ 11:07 pm

    Okay…I followed the recipe exactly but it came out burnt on top and completely uncooked in the center. I raised the oven temp and let the top of the bread burn, but the center still didnt cook. After about 2 hours of messing with it, I just gave up? What am I doing wrong? It seems like if I were to have used a wider pan, it would have cooked properly. But as I said, I followed the recipe exactly. Please help as I would love this recipe to work! Thanks.

    • recipeboy replied: — September 5th, 2012 @ 7:44 pm

      I’m not sure! Sorry- wish I could help…

  48. 48

    zeena — August 23, 2012 @ 9:26 am

    Hey…your bread looks delicious do you recommend using fresh raspberries or the frozen ones?

    • recipeboy replied: — August 26th, 2012 @ 5:56 pm

      I would recommend using fresh raspberries.

  49. 49

    Lynda C — August 23, 2012 @ 10:34 am

    I made this today using apple, walnut and regular chocolate chips. Its already half gone. Its delicious. I loved the fact there wasnt much butter, and yogurt was added. YUMMY. I’ll be making this one again. Even my mom who said “whats wrong with my recipe?” ate it, and took some home for later! Thats a win for sure.

  50. 50

    Sarah B — August 24, 2012 @ 11:12 am

    I made this last night and it was a big hit. I doubled the ingredients because my pan was huge… it took 65 mins to bake. Absolutely brilliant contrast in flavors with the raspberries and chocolate. Thanks for posting!

  51. 51

    Gina — August 29, 2012 @ 9:55 pm

    Are you for real? You’re 11? I don’t follow blogs but I think I need to follow you.
    Anyways.
    I skimmed the comments but I didn’t see anyone try strawberries? That’s all I have. Have you tried it before?

  52. 52

    Gina — August 30, 2012 @ 4:39 pm

    Tried it with the strawberries! Very yummy! And did muffins: normal took 18 min, jumbo took 27~
    Thanks, awesome recipe!

  53. 53

    Kim — September 3, 2012 @ 7:13 pm

    I just made this–I couldn’t wait for it to cool to take a bit. It’s AMAZING!! Great recipe.

  54. 54

    Jess — September 4, 2012 @ 11:17 am

    Would strawberries work in this? Not overly fond of raspberries, or the texture, rather, although I am going to go ahead and make it today. Looks wonderful!

    • recipeboy replied: — September 5th, 2012 @ 7:40 pm

      Somebody else tried it with strawberries and they liked it.

  55. 55

    Rachel — September 5, 2012 @ 8:42 pm

    Any suggestions for high altitude? I’m at about 4500 feet. Can’t wait to make this! Thank you!

    • recipeboy replied: — September 9th, 2012 @ 7:34 am

      I’m sorry. I live in San Diego, so I don’t think I’ll be of much help.

  56. 56

    Judy — September 17, 2012 @ 5:21 am

    Made it in three mini loaf pans and baked them for about 40 minutes. Also used Greek (plain) yogurt. Turned out fantastic. Gave one as a gift for a friend who just had surgery. Froze a loaf for my daughter in college, she can’t wait to try it.

  57. 57

    Debra Bellemare — September 17, 2012 @ 8:18 pm

    Just made this bread -its cooling ,cant wait to try it ! Couldn’t pass up a recipe with three favorites in it bananas, chocolate and raspberries!

  58. 58

    nicole — September 21, 2012 @ 5:31 am

    Darya, the reason your bread was burnt on top and raw on the bottom is that you cooked it on the middle or upper rack, bread needs to cook on the lowest rack.

  59. 59

    Medicgirl — September 21, 2012 @ 7:24 am

    Mine turned out the same of a couple of you guys, cooked on 350 for 60 minutes and the top cracked and not cooked in the middle. Grrrr

  60. 60

    Brandy — September 21, 2012 @ 7:18 pm

    Do you use a metal loaf pan when you cook it or do you use a glass one. I just used a glass one (cuz thats all I had) and it came out burnt on the outside and undercooked on the inside. I plan to try it again and just make muffins or mini loaves. It smells amazing and the cooked parts taste good so far but mine is still cooling.

    • recipeboy replied: — September 24th, 2012 @ 5:36 am

      I use a glass loaf pan. Mine cooked all the way through though.

  61. 61

    Martha — September 22, 2012 @ 4:50 pm

    Can i substitute greek yogurt for the regular?

    • recipeboy replied: — September 24th, 2012 @ 5:26 am

      I haven’t tried it, but it should work out all right.

  62. 62

    LinCarol — September 24, 2012 @ 8:35 am

    Hi, tried this at niece’s home last week. A W E S O M E!!!! She’s not a Julia Childs wanna be, so I was amazed at how awesome it tasted and looked. Thanks for a great recipe, just pinned it for my collection. :)

  63. 63

    Jen — September 25, 2012 @ 5:32 am

    I made mine gluten free by substituting Bobs Red Mill All Purpose Gluten Free Baking Flour. It tastes great but I had the same problem as a lot of people, done on the top but still liquid in the center…. So after making a complete mess I just scooped the half baked mixture into a 9×9 pan and spread it out and baked it for another 15 minutes. Doesn’t look pretty but it finished cooking and still tastes great!

  64. 64

    Candice — September 25, 2012 @ 2:36 pm

    I had to bake mine a bit longer but it was awesome. My husband said we could sell this. :) And I used Greek yogurt and it was fine.

  65. 65

    Mark Boxshus — September 25, 2012 @ 2:45 pm

    Lori……….I see two big problem areas regarding the fluctuating success ratio of this recipe. The “halved” raspberries and the chocolate “chunks or chips”. Both are too indecisive, and need to be fine tuned. Halving a raspberry can be messy and totally inefficient, so I’d suggest readjusting the recipe using whole raspberries. Also, specify one or the other as regards the chocolate, and include an exact weight. Other areas you’ve addressed, so I think in time that the majority of your followers should achieve good results.

    • recipeboy replied: — September 29th, 2012 @ 9:14 am

      Thanks for the tips!

  66. 66

    Kelly — September 28, 2012 @ 12:04 pm

    I made this and it was a big hit! I messed up and added a full stick of butter so I had to double everything. I didn’t have enough bananas so I used extra yogurt and it turned out nice and moist. AND i ran out of regular flour so i had to use bread flour too. I was very frustrated with my lack of preparation haha I am making it again and this time I will have all the proper ingredients :) Turns out my my little mistake of needing to double everything was okay because that banana bread was gone in a heart beat!

  67. 67

    Ashley — October 2, 2012 @ 9:23 am

    I made this banana bread yesterday. My loaf took awhile to bake, as other commenters have said. It ended up being more like 1 1/2 hours to get the middle baked. This caused there to be a pretty thick, dark crust but I actually like a chewy crust on the banana bread. Also, the raspberries created little “pits” in the bread from baking then shriveling up a little. I reread the recipe and realized I didn’t halve them. I feel like this might still have happened though from the steam of the juicy berry while baking.

    Overall, this bread is absolutely delicious. I am excited to try it with blueberries and white chocolate next time!

  68. 68

    eileen — October 3, 2012 @ 2:17 pm

    I have used fruit in my banana bread for many years, pineapple, orange segments, blueberies etc.
    I didn’t have yogurt so added fat free sour cream which I normally use. I also placed 3/4 of the batter into the 9×5 inch loaf pan and the rest in a smaller 4×6 loaf pan, bakeing time was about 50 minutes for the small one 70 for the large.
    (When cutting the raspberries the berries should be firm and not to over ripe,as I have no problem sliceing them.) I don’t always add chocolate to the recipe as I love the fruit flavor. I found that using two kinds fruits the bread seems to take longer to bake thats why I use the two types of pans when I bake. thanks your recipe was great, anyone should enjoy the wonderful taste.

  69. 69

    Andrea Peterson — October 9, 2012 @ 6:09 pm

    Mine turned out undercooked too even though toothpick looked clean. I finally gave up…couldn’t get it done in the middle. I wish I knew what I did wrong! The top was burned and middle mushy.

  70. 70

    Jennifer Cashin — October 14, 2012 @ 1:34 pm

    I made this yesterday & it was as delicious as it looks!!! I have an electric stove so it gets real hot. I turn the temp down so it cooks in the middle not just the top. Keeps it from burning. I use a metal loaf pan. I’m definitely making this again!!!

  71. 71

    Louie — October 16, 2012 @ 4:17 pm

    I think that sometimes if your bananas are too ripe it causes the bread to be “doughy” and slow to cook on the inside, but because of the extra sugar in the ripened bananas causes the outside to burn more quickly. Try a less ripened banana. Mine turned out divine!

  72. 72

    Karla — October 24, 2012 @ 11:37 am

    I’m always looking for new and interesting ways to use up our ripe bananas and this one was a keeper! I tend to alter sweet bread recipes so they’re healthier and less like cake, but I like it just as well.

    Here are my alterations:
    White wheat flour, 1/2c rapadura sugar, butter &/or coconut oil, yogurt &/or buttermilk & 1/2c dk choc chips. I’ve tried both frozen cherries and raspberries, and both times it came out great. I think cranberries would work well, too.

    I don’t care for using loaf pans, instead opting for an 8- or 9-inch square pan, which makes for nice, easy-to-cut pieces. It might help with some of the uneven baking problems, too. For some reason whenever I make these kinds of breads they seem done but are actually still mushy in the center so I always let mine get a nice golden color on top before taking it out.

  73. 73

    John — November 1, 2012 @ 9:58 pm

    I’m confused- don’t use frozen raspberries, don’t use freshly washed raspberries. What then? Dried? Fresh, unwashed? I don’t understand.

    • recipeboy replied: — November 2nd, 2012 @ 10:26 am

      It’s okay to wash them, just give them time to dry completely so there is no moisture in there.

  74. 74

    Jacob — November 3, 2012 @ 8:16 pm

    Tried this bread and it turned out extremely undercooked from the middle down, even though the toothpick came out clean. The only thing I can think of is next time don’t fill the bread pan all the way to the top only 60 to 75%? Do you have any ideas?

    • recipeboy replied: — November 4th, 2012 @ 8:11 pm

      Be sure to read the tips that I included in the recipe.

  75. 75

    Bobbi — November 5, 2012 @ 12:39 pm

    Just made this but after baking it for 80 minutes, the inside is still raw and the top is so brown, it’s almost black. I’ve never had issues with my oven; if anything, I find it usually cooks things a bit fast. But I tried the ends of the bread and it’s phenomenal! I used fresh raspberries, didn’t even wash them (oops!) so no moisture problem there. I’ll try it again covered in tin foil for the first 45 minutes and see if that helps. If that doesn’t work, I’m making these in a muffin tin because what was cooked, tasted VERY good! Thanks for the recipe!

  76. 76

    Barb — November 6, 2012 @ 8:47 am

    Made this yesterday, and it is delicious, but too dense. I love banana bread, and the dark chocolate and raspberries are wonderful with it.

    I’m going to play with the recipe a bit to try and lighten it up. Any ideas?

    • recipeboy replied: — November 7th, 2012 @ 8:22 pm

      Sorry. I don’t have any ideas right now.

  77. 77

    K- — November 10, 2012 @ 4:05 am

    I made this in Denver Colorado and modified a bit for high altitude. I added I tbsp flour and a tsp or two of cooking oil (sorry didn’t measure exactly) I also turned up the temp by 25 degrees to 375 and cooked it for 50 min. It could have come out 5 min earlier but all in all it was delicious! Thanks for the idea!

  78. 78

    A — November 15, 2012 @ 1:15 am

    Made this tonight, was amazing! Had the following modifications:

    – Used gluten free flour, turned out fine. Also added blueberries.
    – Made them in a cupcake tin, given the reviews above. Cooked it at 160 degrees celsius, still took about 35 minutes.
    – Only used 2 bananas and one egg (probably should have checked this before starting) but the recipe still turned out fine! In fact I think that it might have cooked a bit better because of this, since the sugar content would have been lower.

  79. 79

    Susie — November 18, 2012 @ 11:48 am

    I made this bread tonight. Frozen (still solid frozen when I added them) raspberries worked just fine. I think the problem with being too brown on top/sides but not done in the middle is the temperature. 375 is too hot. I’ve never made a sweet bread above 350 and many are only 325. Mine got done through at 375 but is just a little over baked on the outside. No worries, tho. It is still delicious just next time I’ll bake it at 325.

  80. 80

    Michelle — November 21, 2012 @ 6:44 am

    I just made this last night and it is delicious!! Thank you for sharing!

  81. 81

    Laura — November 28, 2012 @ 7:54 pm

    Thinking of trying this with cranberries. Has anyone tried this? Sounds yum!!!

  82. 82

    Bri — December 2, 2012 @ 1:01 pm

    LOVED THIS! Absolutely delicious. I personally think that the texture of the raspberries was strange at all.

  83. 83

    Stacey — December 2, 2012 @ 10:35 pm

    Made this tonight and it is rather scrumptious. I followed some of the advice and cooked it on the lowest rack in the oven and after half an hour covered the top with foil. It cooked for about 1 hr and a half at 350 and it turned out brown on the top and cooked all the way through, perfect. The only thing I changed was that I subbed the sugar for truvia to try to make it a little healthier. Thanks for the delicious recipe!

  84. 84

    Maria — December 15, 2012 @ 2:03 pm

    How do you bathe without yogurt or dairy soy replacement?

    I have coconut oil..

  85. 85

    Maria — December 15, 2012 @ 2:04 pm

    Make*

  86. 86

    Adri — December 16, 2012 @ 10:41 pm

    I tried making this and the center is complete mush. I have it my oven at 350, cooked for 70 min/ cooled 15. what happened here? this has never happened before :( altitude is not a problem, and i was using a clear glass bread baking dish. :(

    • recipeboy replied: — January 16th, 2013 @ 10:32 pm

      not sure!

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    Mumble Bee — January 9, 2013 @ 11:19 am

    I’m in the process of making this right now! Just put it in the oven! Can’t wait for it! C: Seems perfect for an overcast day with nothing to do! :D

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    Mumble Bee — January 9, 2013 @ 2:40 pm

    Update: Deeeeelicious! <3 Thanks for the recipe!

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    Sandi — January 27, 2013 @ 6:21 am

    Made this recipe with blueberries instead of raspberries and sour cream instead of yogurt. Had to use what I had available. It was absolutely delicious! This recipe will wow anyone!

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    Linda — February 3, 2013 @ 4:12 pm

    Turned out good but burnt 2 fingers checking if it was done on chocolate.

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    Laura — February 13, 2013 @ 12:15 pm

    This has very quickly become one of my favourite recipies. I’ts very easy to make, but it tastes like heaven!

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    Ashley — February 17, 2013 @ 6:15 pm

    Has anyone tried freezing this bread? Does it freeze well?

    • recipeboy replied: — March 10th, 2013 @ 10:07 am

      It should freeze just fine.

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    Vania — April 8, 2013 @ 11:19 am

    I just made this and made it dairy free for my daughter with allergies! I substituted coconut cream for the yogurt, and a dairy free margarine for the butter. For our high elevation I raised the temp to 375 and it baked for 70ish minutes. It looks BEAUTIFUL and is SO delicious!!!

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    Ginny — April 13, 2013 @ 7:33 pm

    I just made this and there weren’t any raspberrys at the store so I used walnuts. It’s wonderful! I used greek yogurt but it did take more like 75 minutes at 350degrees. I would make this again and would love to try it with the berries.

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    Dan — April 22, 2013 @ 5:30 pm

    The first three words of this recipe grabbed my attention…I’m not a fan of banana’s though…can this be made without the banana, and if so, what would be a substitution?

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    Kat Meller — April 23, 2013 @ 10:38 am

    OMG this looks AWESOME! I am definitely going to have to try this one very very soon.

    Now I have to pin it so I don’t lose the post before I can fill in the missing ingredients :)

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    Anju — April 23, 2013 @ 1:21 pm

    Tried this yesterday. Extremely simple and perfect results. Thank you :)

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    Gretchen — May 8, 2013 @ 12:44 pm

    Just made these as muffins (350 for 19 min) as an after school snack and they were met with rave reviews from my 5 and 7 year-olds. Delicious!

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    Bill — May 12, 2013 @ 4:25 pm

    What a fantastic, scrumptious recipe!!

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    Giselle — May 20, 2013 @ 11:20 am

    I made this for the first time yesterday and I will be making it again!

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    Katie — May 23, 2013 @ 10:29 pm

    This was delicious! I made it with blackberries because Walmart was mysteriously out of raspberries. Thank you for such a wonderful recipe.

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    Angela — June 16, 2013 @ 3:01 pm

    I am making this today for Fathers Day.This is my third time making it.I LOVE it and so does anyone who eats it.Heed the tips,they help! My only thing is it does take like an hour and a half to bake all the way and I cover the top with foil after it gets nice and dark.Afterwards I brush melted butter on it and wrap it in wax paper to keep it nice and moist.Thanks for the wonderful recipe!

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    Kymberly — June 23, 2013 @ 11:46 am

    Just made this as muffins. Batter made 1 1/2 dozen muffins. Baked at 350 degrees for 24 minutes. Absolutely yummy!!!!!

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    EM — July 8, 2013 @ 6:28 am

    Delicious bread, we loved it! I’ve made it twice.

    My 2 cents:
    I live at high altitude (about 3500 ft) and I was baking in a metal pan not a glass one so I added about 1/4 cup flour – I started w/ 2 tbl then added more (mixing by hand – in the mixer all the flour stayed on top and the bottom was still liquid). Also increased temp to 375 and put foil on it at 50 min (baked it for 60 min)
    My non-high altitude adjustments were that I did only half the chocolate. I did the full amount of chocolate the first time and it overwhelmed the raspberries, ‘course I also used semi-sweet chocolate chips not dark so maybe that’s why. I used vanilla yogurt and decreased the vanilla and sugar a bit to compensate. I used fresh-from-the-garden raspberries so I only cut the big ones in half. And don’t mix the berries that you sprinkle on top with flour – flour burned onto the berries. also sprayed the pan heavily on the bottom but only lightly on the sides.

    Thanks for the recipe!

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    Sharon Bennett — August 27, 2013 @ 11:55 am

    Just made this, I followed the directions exactly as stated. I used a greased glass pan. I was using an electric oven instead of gas, I know when I had a gas oven before everything cooked way faster. So what I did was baked for 50 mins and then took it out of the oven and placed foil over the top and baked for another 10-12 mins. I used semi-sweet chocolate chips rather than dark chocolate and I sprinkled a few on the top of the bread and some extra raspberries before placing in the oven. It turned out beautifully!! Absolutely wonder, this is quite possibly my new all-time favorite bread! Thanks so much for sharing the recipe.

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    Andrea White — September 1, 2013 @ 7:11 pm

    This is a one of the best banana bread recipes I have tried thus far. My daughter hates bananas and love this banana bread. I did alter the recipe. I substituted sour cream for the yogurt. I used 3 eggs instead of 2 and used a stick of unsalted butter instead of a half. Lastly, I added 1/4 cup of roasted pecans to the top of the batter before baking. Wonderful!

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    ShaynW — September 3, 2013 @ 11:36 pm

    I used your recipe to make a new recipe and it turned out great:

    Blueberry Raspberry Banana Bread

    2 cups plain flour
    3/4 tsp baking soda
    1/2 tsp salt
    1 cup brown sugar
    4 table spoons butter melted
    2 large eggs
    3 mashed bananas
    1/3 cup blueberry or raspberry yogurt
    1 tsp vanilla extract
    1 ½ cups blueberries
    1 ½ cups raspberries

    I used frozen berries and baked for 1hr and 25 mins at 180C / 350F.

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    Amanda Harrison — September 20, 2013 @ 3:47 am

    I just made this, it’s absolutely delicious, I loved it! I added more choc chips and used blueberries instead. So good. It was a bit wobbly after 60mins, I let it cool for 2 mins then put it back in the oven, and it turned out so good. It’s a very soft bread, more like a pudding, but I can cut it in slices. Love love love this. Won’t make any other recipe again.

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    Joanne Newton — September 21, 2013 @ 7:25 am

    Love this recipe! Made it and needed to cover with foil halfway through. Took an hour and 15 mins. Next time I will add walnuts. Thanks!

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    Little Cooking Tips — September 25, 2013 @ 8:26 am

    Great job! We love dark chocolate! Raspberries are really hard to find here in Greece (we don’t know if there are any, never seen them anywhere). Could we use anything else instead or should we omit them alltogether?
    Thank you for sharing!

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    Wanda Corado — October 11, 2013 @ 12:10 am

    I came across your recipe on Pinterest, and am finishing my 2nd slice as I type! Probably the best banana bread I’ve had. I did cover with foil for the last 15 mins, and it came out great! Thanks for sharing!!

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    Emily N — November 18, 2013 @ 8:04 pm

    This is such an Amazing recipe! I made a couple changes: used Light Sour Cream instead of yogurt and used frozen instead of fresh raspberries. These changes that I made came out perfectly and tasted amazing. This recipe was too sweet for me though, so next time I will cut the sugar. Also, to anyone with a gluten allergy you can make this same bread just replace the flour with gluten free flour.

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    Nidene — April 4, 2014 @ 5:31 pm

    I only have frozen raspberries. Will it work if I just let them unthaw?

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    Katie — April 7, 2014 @ 9:32 am

    Made this yesterday and it turned out great! Followed the recipe exactly and had no need to cover with foil. The only thing was that it took 1 hour 15 minutes to cook, but this is often the case with banana bread in my oven. It came out perfectly evenly cooked. I am actually enjoying it more today after keeping it in the fridge.

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    Bente Fie Sørensen — May 31, 2014 @ 9:23 am

    Made this today and man is it good! The softness of the banana combined with rich chocolate and tarte raspberries is simply devine.

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    Gina — October 4, 2014 @ 6:24 pm

    I found this recipie shortly after you posted it a couple years ago. I’ve made it multiple times (with blackberries, raspberries or both) and everyone loves it!

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    Danielle — October 22, 2014 @ 11:22 am

    Is there something I can use as a substitute instead of bananas? I was thinking maybe applesauce? Thank you

    • recipeboy replied: — November 1st, 2014 @ 3:23 pm

      I believe you can get bananas pretty much anywhere, but I may be wrong. If it was up to me I wouldn’t substitute anything for the bananas in this recipe.

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