Irresistible Raspberry Dark Chocolate Banana Bread Recipe

Baking brings pure comfort on chilly afternoons, especially when crafting this irresistible raspberry dark chocolate banana bread that combines rich, decadent flavors.

Ripe bananas mash into a smooth batter, creating a tender base for sweet-tart raspberries and deep, luxurious dark chocolate chunks.

Each slice promises a delightful dance of textures and tastes that’ll make your kitchen smell absolutely heavenly.

The combination of fruits and chocolate delivers a sophisticated twist on classic banana bread.

dark chocolate melts into pockets of intense richness while raspberries provide bright, tangy bursts throughout each bite.

This recipe transforms ordinary ingredients into an extraordinary treat that feels both homey and elegant.

You’ll want to slice into this bread the moment it emerges from the oven, golden and fragrant.

Raspberry Dark Chocolate Banana Bread: Batch Highlights

• Indulge in Decadence: Combine the rich, velvety dark chocolate with tangy raspberries for a luxurious twist on classic banana bread that transforms an ordinary treat into a gourmet experience.
• Quick Kitchen Magic: Whip up this delightful bread with simple ingredients and minimal prep, making it perfect for busy home bakers who want maximum flavor with minimal effort.
• Crowd-Pleasing Comfort: Packed with ripe bananas, this moist and tender bread appeals to all ages, from kids to adults, creating a versatile dessert or breakfast option that everyone will love.
• Berry Chocolate Bliss: The unexpected combination of dark chocolate chunks and fresh raspberries adds exciting bursts of flavor and texture, elevating this banana bread from ordinary to extraordinary.

Everything Needed for Raspberry Banana Bread

• All-Purpose Flour: The base ingredient that provides structure and texture to the banana bread.
• Baking Soda: A leavening agent that helps the bread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the bread and balances the sweetness.

• Ripe Bananas: Provide natural sweetness, moisture, and a rich banana flavor to the bread.
• Granulated Sugar: Adds sweetness and helps to create a tender crumb.
• Unsalted Butter: Contributes to the rich flavor and helps create a moist texture.
• Eggs: Bind the ingredients together and provide structure to the bread.
• Plain Yogurt: Adds moisture and helps create a tender, soft texture.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.

• Dark Chocolate Chunks, Raspberries: Add bursts of rich chocolate flavor and tangy, fresh fruit notes to the banana bread.

Baking Instructions for Raspberry Chocolate Banana Bread

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F.

Grab your 9×5-inch loaf pan and give it a generous spray of cooking spray to prevent any sticky situations.

Step 2: Blend Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and salt until they’re perfectly combined and free of lumps.

Step 3: Create Creamy Wet Base

Grab your mixer and beat sugar and butter until they transform into a smooth, fluffy mixture.

Add eggs one by one, letting each incorporate fully.

• Mashed bananas
• Yogurt
• Vanilla extract

Step 4: Marry the Mixtures

Gently fold the dry ingredients into the wet mixture, stirring just until everything is moistened.

Don’t overmix!

• Dark chocolate chunks
• Raspberries (lightly coated in flour to prevent sinking)

Optional: Sprinkle extra chocolate chunks and raspberries on top for a gorgeous look.

Step 5: Bake to Perfection

Pour the batter into your prepared pan.

Slide into the preheated oven and bake for 50-60 minutes.

The bread is ready when a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the bread rest in the pan for 15 minutes.

Then transfer to a wire rack and allow it to cool completely.

Slice, serve, and enjoy your decadent creation!

Tips for Moist, Chocolatey Banana Bread

• Use ripe, firm raspberries to prevent mushy texture and maintain structural integrity in the bread.
• Toss chocolate chunks in a little flour before adding to batter to help them distribute evenly and prevent settling at bottom.
• Allow overripe bananas to intensify sweetness and create more complex taste profile for the bread.
• Do not overmix batter to keep bread tender and prevent developing tough gluten strands that can make bread dense.
• Wrap cooled bread tightly in plastic wrap or store in airtight container at room temperature for up to 3 days to maintain optimal moisture and freshness.

New Mix-Ins for Banana Bread Lovers

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the bread's rich texture.
• Vegan Victory: Swap eggs with mashed flax seeds, use coconut oil instead of butter, and select dairy-free dark chocolate to create a plant-based banana bread.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, and reduce chocolate amount for a diabetic-friendly recipe that keeps the bread's moistness.
• Nutty Nutritional Boost: Add chopped walnuts or pecans to increase protein content and introduce a crunchy element to the classic banana bread texture.

Serving Ideas for Raspberry Banana Bread

• Breakfast Bliss: Slice this rich bread and pair with a hot cup of coffee or tea for a morning treat that feels like pure indulgence.
• Dessert Delight: Warm slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an elegant after-dinner dessert.
• Gifting Goodness: Wrap a cooled loaf in parchment paper and tie with a rustic ribbon for a homemade gift that shows you care about your friends and family.
• Brunch Brilliance: Cut into thin slices and serve alongside a fruit platter or as part of a weekend brunch spread that will impress your guests.

Keeping Banana Bread Fresh for Days

• Store your banana bread wrapped tightly in plastic wrap or aluminum foil inside the refrigerator for up to 5 days. The cool temperature helps preserve moisture and prevents quick spoilage.
• Slice the bread before freezing for easier portioning. Wrap each slice or the whole loaf in plastic wrap, then place in a freezer-safe bag. Frozen banana bread stays fresh for 2-3 months.
• Keep the bread in an airtight container at room temperature for 2-3 days if you plan to enjoy it quickly. Place a paper towel inside the container to absorb excess moisture and maintain freshness.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just coat them in flour before adding to prevent sinking and bleeding color into the batter.

• How ripe should the bananas be for this recipe?

Use very ripe bananas with dark brown or black spots. Overripe bananas provide more natural sweetness and a stronger banana flavor.

• Is it possible to make this bread gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use a blend that includes xanthan gum for better texture.

• Can I reduce the sugar content in this recipe?

You can slightly reduce sugar by 2-3 tablespoons, but it might affect the bread’s moisture and texture. Consider using ripe bananas for natural sweetness.

Raspberry Dark Chocolate Banana Bread Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Sweet raspberry and rich dark chocolate elevate classic banana bread into a mouthwatering sensation. Homemade comfort meets gourmet indulgence, promising delightful moments with each irresistible slice you’ll savor.

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Ingredients

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Dry Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 1 tablespoon (15 milliliters) all-purpose flour (for tossing raspberries)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200 grams) granulated white sugar

Wet Ingredients:

• 4 tablespoons (60 milliliters or 1/2 stick) unsalted butter, room temperature
• 2 large eggs
• 1 1/2 cups (360 milliliters) mashed ripe banana (about 3 bananas)
• 1/3 cup (80 milliliters) plain low fat yogurt
• 1 teaspoon vanilla extract

Mix-ins:

• 1 cup (170 grams) dark chocolate chunks or chips
• 1 cup (125 grams) raspberries, halved

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Instructions

1. Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with cooking spray to ensure easy release.
2. In a medium bowl, thoroughly combine flour, baking soda, and salt using a whisk, creating a uniform dry mixture.
3. Cream sugar and butter until smooth and well-integrated. Incorporate eggs individually, then gently mix in mashed banana, yogurt, and vanilla extract until fully blended.
4. Delicately fold the dry ingredients into the wet mixture, stirring just until moistened to maintain a tender texture.
5. Gently fold chocolate chunks and raspberries that have been lightly dusted with flour into the batter, ensuring even distribution.
6. Transfer the batter to the prepared loaf pan, optionally garnishing the top with additional chocolate chunks and raspberries for visual appeal.
7. Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is fully cooked.
8. Allow the bread to rest in the pan for 15 minutes to set, then carefully transfer to a wire rack to cool completely, which helps maintain its structural integrity.

Notes

• Select ripe, spotty bananas for the most intense, sweet flavor that enhances the bread’s moisture and natural sweetness.
• Dust raspberries with flour before folding into batter to prevent sinking and distribute evenly throughout the loaf.
• Use dark chocolate chunks instead of chips for richer melting pockets and more luxurious texture in each slice.
• Allow bread to cool completely before slicing to maintain structural integrity and prevent crumbling, ensuring clean, beautiful cuts.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 16 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg