Dark Chocolate Raspberry Banana Bread
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.
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
Moist, flavorful, and bursting with goodies like raspberries and dark chocolate.
- 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
- 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
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