Dark Chocolate Raspberry Banana Bread.

Super-moist banana bread stuffed with dark chocolate chips and juicy raspberries. 
Dark Chocolate Raspberry Banana Bread. Bursting with flavor and so moist. The best banana bread! sallysbakingaddiction.com

Summer is here!  Summer means flip flops & sundresses & bright colors & ice cream.  Actually, those last two I welcome all year round but you know.

What I love most about summer is the FRESH FRUIT!  A trip to the grocery store and I can hardly contain myself.  Strawberries, blueberries, watermelon, canteloupe, mangos, pineapple… I am in heaven!  But my absolute FAVE summer fruit are red, ripe, sweet raspberries.

After picking up a perfectly fresh pint from the store, I knew I had to throw them into a recipe.  Preferably one with the rotting bananas sitting on my counter because I just can’t look at them anymore.  So what better way to use my bounty of fruits than in a carby, sweet banana bread?!I love baking banana bread. Just like chocolate chip cookies, banana bread is a favorite “blank canvas” recipe of mine because there are SO many variations and add-ins you can play with.  Peanut butter, walnuts, toffee, oats, caramel, chocolate, butterscotch, nutella, berries, mango, etc etc.

Dark Chocolate Raspberry Banana Bread. This is the best banana bread recipe! So flavorful, moist, and tender. sallysbakingaddiction.com

You can make it with butter or oil, yogurt or sour cream, all-purpose or whole wheat flour.  But no matter what add-ins or variations you choose, there is an art to making truly great and perfectly moist banana bread – and I’ve come to perfect it.  It all starts and ends with some really, really brown bananas.  Like almost black and too ripe to eat.  Mushy and thick and practically rotten bananas are the secret to an unbeatable moist, dense, and sweet banana bread.

Today’s banana bread, with it’s incredible moistness and sweet banana flavor, is chock full of fresh summer raspberries and studded with rich dark chocolate chips.  I’m telling you… this bread is addicting. Oh and it’s practically a health good.  You’ve got your bananas, berries, dark chocolate, low fat yogurt, and whole wheat flour.

Dark Chocolate Raspberry Banana Bread-3

 

Dark Chocolate Raspberry Banana Bread

Yield: 1 loaf

Print Recipe

Moist, flavorful, and bursting with goodies like raspberries and dark chocolate.

Ingredients:

  • 2 cups (250 grams) white whole wheat flour (or all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams) sugar
  • 4 Tablespoons (60 grams) unsalted butter, softened to room temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (60 grams) plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup (135 grams) dark chocolate chips (I used half semi-sweet, half dark chocolate)
  • 1 cup (150 grams) halved raspberries, tossed in 1 Tablespoon (8 grams) all-purpose flour

Directions:

Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.

Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the chocolate chips and then gently stir in the raspberries - you do not want the raspberries to bleed their color. You may sprinkle a few raspberries + chocolate chips on top for looks as well.

The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. 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.

Recipe from Recipe Boy

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

PS: here are some more recipes you may enjoy!

Nutella Swirled Peanut Butter Banana Bread 

 

Skinny Banana Blueberry Muffins

Skinny Banana Blueberry Muffins-9

 

Skinny Raspberry Chocolate Chip Banana Muffins

Skinny Raspberry Banana Chocolate Chip Muffins

 

Caramel Swirl Chocolate Chip Banana Bread

Caramel Swirl Chocolate Chip Banana Bread-7

Mini (no-yeast) Cinnamon Buns

 

Dark Chocolate Cherry Nutella Granola

 

   

88 Responses to “Dark Chocolate Raspberry Banana Bread.”

  1. #
    38
    214posted July 28, 2013 at 6:20 pm

    Hi Sally, unfortunately the outcome of my cake was a disaster…i followed the instructions carefully… but i missed out the butter (has to be in room temp) so what I did was to put it in microwave to have it melted…. the cake was so hard heavy as a rubber… I cant even taste the banana on it (considering I waited for so long for my bananas to be fully riped) hehe… I wonder what happened how come my cake turns out like a rock? I really wanna know so that I can avoid to do same mistake again.

    By the way, do u have a chocolate cake recipe that has that sauce inside or serve as a toppings… i forgot that french word… mostly it goes with the puddings.

    thanks

    Reply

    • Sallyreplied on July 28th, 2013 at 6:48 pm

      Use room temperature butter and cream it as the recipe states, do not use melted butter. That is why the bread did not turn out. So just follow the recipe exactly for success. I don’t have any chocolate cakes with ganache or syrup in it, though my Triple Chocolate Layer Cake is a favorite! http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/

      Reply

  2. #
    39
    Lauraposted August 9, 2013 at 10:33 pm

    Just made this for the family and they loved it! It was so moist and delicious!

    Reply

    • Sallyreplied on August 10th, 2013 at 8:59 pm

      So glad to hear that, Laura! I love this banana bread – thanks for reporting back!

      Reply

  3. #
    40
    Joyposted October 27, 2013 at 11:43 am

    I love all your posts Sally! You should make your own book, or even iPhone/iPad app. I was just wondering, I made this lAst weekend, and it would not cook throughly. Just wondering what I could have done wrong. I had it in the oven for 70 minutes. And it still wasn’t cooked. Maybe I over mixed?

    Btw.. Do you have any videos with your recipes? That would make life easier haha!!

    Reply

    • Sallyreplied on October 27th, 2013 at 4:58 pm

      Hi Joy, I do not post videos for my recipes at this time. I do, however, have an upcoming cookbook: http://www.amazon.com/Sallys-Baking-Addiction-Irresistible-Cupcakes/dp/1937994341

      All ovens are different. This bread takes longer in my fiance’s parents kitchen than it does in mine. It takes less time in my own parent’s kitchen than it does in mine. I suggest you buy an oven thermometer, make sure the temperature is accurate, and cover the bread with aluminum foil to ensure it bakes evenly.

      Reply

  4. #
    41
    Anneposted February 10, 2014 at 1:12 pm

    Hi! I am a norwegian girl who is taking a semester at UC Berkeley as an exchange student. One of my favorite hobbies is baking, and when I searched for some recepies I luckily found your blog!
    I just love the way you describe your bakingaddiction, and I have already tried your oatmeal pancakes and breakfast banana cookies. They tasted both fantastic!
    I would love to bake this raspberry-banana-bread, but do you think I can try o bake it without the sugar?

    Thank you! 🙂

    Reply

    • Sallyreplied on February 10th, 2014 at 5:09 pm

      Hi Anne, I don’t recommend leaving out all of the sugar. If you’d like to reduce it, perhaps go down to 1/3 cup at the very least. The bread won’t really be sweet, but hopefully you’ll still like it. Enjoy!

      Reply

  5. #
    42
    Rosettaposted March 29, 2014 at 1:37 am

    The Dark Chocolate & Raspberry Banana Bread was just delicious <3

    Reply

  6. #
    43
    Lauraposted March 29, 2014 at 2:21 pm

    I made the recipe today – it was perfect on a sunny spring day!
    The bread came out so so deliciously! My family and guest loved it and asked for more. It was super moist and I loved the combined flavors of banana and raspberries. I did it with frozen raspberries, since they are no seasonal fruits at the moment, but I guess it came out just as it was supposed to.
    Thanks so much for sharing the recipe, I posted it on my blog as well and linked it to yours.
    http://www.einmaedchen-einblog.de/2014/03/backe-backe-kuchen.html
    But what I was most glad about is the fact, that your recipe works even here in Germany! I was worried to not have the right ingredients, but there weren’t any problems at all. I will try some of your other recipes soon!
    Love, Laura

    Reply

  7. #
    44
    Zahraposted February 13, 2016 at 2:44 am

    I used almost four bananas so the batter was more liquid than described here. And I accidentally added the baking soda into the mashed bananas instead of into the flour because of scatterbrain. I was concerned if it would rise but it did, it rose beautifully! I baked this recipe as two loaves (7.5 * 3.5 each) and it took 50 minutes at 350 degrees.

    I used all dark chocolate chips and frozen and thawed raspberries that I was sure would wreak a havoc of color in the bread, but they didn’t! Score. And it’s scrumptious! It’s taking a lot of character right now to not put the entire loaf into my mouth at once!

    Reply

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