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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan with cooking spray to ensure easy release.
- In a medium bowl, thoroughly combine flour, baking soda, and salt using a whisk, creating a uniform dry mixture.
- 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.
- Delicately fold the dry ingredients into the wet mixture, stirring just until moistened to maintain a tender texture.
- Gently fold chocolate chunks and raspberries that have been lightly dusted with flour into the batter, ensuring even distribution.
- Transfer the batter to the prepared loaf pan, optionally garnishing the top with additional chocolate chunks and raspberries for visual appeal.
- 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.
- 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