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.
Nutrition
This recipe comes from RecipeBoy.com