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Raspberry Dark Chocolate Banana Bread

A moist and decadent twist on classic banana bread, featuring tart raspberries and rich dark chocolate pools in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas mashed (approx 1.5 cups)
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.25 cup Greek yogurt or sour cream
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Mix-Ins
  • 1 cup fresh raspberries or frozen (do not thaw)
  • 0.75 cup dark chocolate chips
  • 1 tbsp flour for tossing fruit

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan.
  2. In a large bowl, mash the bananas until smooth with small chunks.
  3. Whisk in melted butter, sugar, egg, vanilla, and yogurt until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gently fold dry ingredients into wet ingredients until just barely combined. Do not overmix.
  6. Toss raspberries and chocolate chips in 1 tablespoon of flour, then gently fold into batter.
  7. Pour batter into pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.