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Raspberry Dark Chocolate Banana Bread

This Raspberry Dark Chocolate Banana Bread combines the comforting sweetness of banana with the richness of dark chocolate and a burst of fresh raspberries, making it perfect for brunch or as a decadent dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated white sugar
  • 4 tablespoons 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
Add-ins
  • 1 cup dark chocolate chunks or chips
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour This prevents them from sinking in the batter.

Method
 

Preparation
  1. Preheat the oven to 350 degrees 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).
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the banana, yogurt, and vanilla; beat until blended.
  6. Stir in the flour mixture; mix just until moist. Do not overmix.
  7. Gently stir in the chocolate chunks and then the raspberries.
  8. Spoon the batter into the prepared pan.
Baking
  1. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
  2. Cool for 15 minutes in the pan on a wire rack; then remove from pan and cool completely on the rack.

Notes

Slice it thick and serve slightly warm for best flavor. For serving variations, consider pairing with ricotta and honey or torching a dollop of mascarpone for dramatic presentation.