This amazing Raspberry Dark Chocolate Banana Bread is one that my son RecipeBoy introduced to you way back in 2012. It’s a popular recipe!
My son Brooks did some experimenting with banana bread 12 years ago, and he found that chocolate and raspberries happen to be a great addition to banana bread. This recipe is so good that it was published in a kid’s cookbook called, Future Chefs. And when Brooks was a featured author for the cookbook at a Barnes and Noble bookstore, he brought raspberry dark chocolate banana bread muffins to share with his fans!
Ingredients Needed:
- all purpose flour
- baking soda and salt
- granulated white sugar
- unsalted butter
- eggs
- mashed ripe banana
- plain low fat yogurt
- vanilla extract
- dark chocolate chunks or chips
- fresh raspberries
How to make Raspberry Dark Chocolate Banana Bread:
The complete, printable recipe is at the end of this post.
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- 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.
- 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.
What I Love About This Recipe:
- It’s a recipe that means a lot to our family since it was published by my son Brooks when he was just a young teen!
- It happens to be a great afternoon sweet snack.
- I love that it can serve double duty as a dessert too!
This banana bread can be eaten at breakfast, but I wouldn’t recommend it. It’s pretty sweet, so it works better as a snack or a dessert. This banana bread should still be moist in the middle after it cools. It’s an excellent treat!
Favorite Banana Bread Recipes:
Raspberry Dark Chocolate Banana Bread
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 large eggs
- 1½ cups mashed ripe banana (about 3 bananas)
- ⅓ 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
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- 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.
- 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.
Rhonda
Monday 24th of February 2025
Made this today and not only is it absolutely delicious but also turned out just as beautiful as the photo. Thank you and your son for a delightful treat!
Kristina P
Monday 13th of November 2023
Can you use frozen berries?
RecipeGirl
Monday 13th of November 2023
That should be okay.
The Culinary Herpetologist
Tuesday 17th of October 2023
•I used vanilla skyr (yogurt from Iceland), which is my new go-to yogurt for baking. It is like crème fraîche, so it is a bit looser in consistency. •I I added 2 t of banana liqueur, which I do on all banana desserts. •The baking time is off. I baked it for an hour and it was still runny in the middle. I suggest lowering the temperature to 325 °F, and increasing the time to 75 min. Check after 65 min, and touch the top.
Judi
Saturday 12th of August 2023
This bread looks so amazing,can't wait to try,I'm going to use blackberries, would that work as well?
RecipeGirl
Monday 14th of August 2023
I think so!
Diane
Thursday 1st of June 2023
Just wondering if I could use freeze dried raspberries?
RecipeGirl
Saturday 10th of June 2023
We've never tried that, but probably!