Description
Raspberry Dark Chocolate Banana Bread is a moist, bakery-style loaf made with ripe bananas, juicy raspberries, and rich dark chocolate chunks. Perfect for breakfast, dessert, or an afternoon treat, this easy homemade recipe delivers bold flavor and tender texture in every slice.
Ingredients
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated white sugar
4 tablespoons (½ stick) unsalted butter, 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 flour, baking soda, and salt.
In a large bowl, beat sugar and butter with an electric mixer on medium speed until well blended, about 1 minute.
Add eggs one at a time, beating well after each addition.
Mix in mashed bananas, yogurt, and vanilla until combined.
Gradually stir the flour mixture into the wet ingredients just until moistened. Do not overmix.
Stir in dark chocolate chunks. Gently fold in raspberries.
Spoon batter into prepared loaf pan.
Bake for 50–60 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
Notes
Tossing raspberries in flour helps prevent them from sinking.
Do not overmix the batter to keep the bread tender.
Frozen raspberries can be used — add them straight from frozen.
Store tightly wrapped at room temperature for up to 3 days or freeze slices individually.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 26g
- Sodium: 199mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 42mg