Raspberry Dark Chocolate Banana Bread
Moist banana bread packed with fresh raspberries and dark chocolate chunks for a cozy, upgraded loaf.
Ingredients
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 tablespoons unsalted butter at room temperature
- 2 large eggs
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain low fat yogurt
- 1 teaspoon vanilla bean paste
- 1 tablespoon all purpose flour for tossing raspberries
- 1 cup dark chocolate chunks or chips
- 1 cup fresh raspberries halved
Instructions
- Preheat the oven to 350°F. Spray a 9x5 inch loaf pan with cooking spray and, if desired, line with a strip of parchment paper.
- In a medium bowl, whisk together 2 cups flour, baking soda, and salt until well combined.
- In a large bowl, beat the butter and sugar with a hand mixer or stand mixer on medium speed until creamy and slightly fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, mixing well after each addition until smooth.
- In a separate bowl, mash the ripe bananas until mostly smooth. Stir in the yogurt and vanilla bean paste until combined.
- Add the banana mixture to the butter and egg mixture and mix on low speed just until combined, scraping the bowl as needed.
- Place the halved raspberries in a small bowl, sprinkle with 1 tablespoon flour, and gently toss to coat.
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula after each addition just until no dry flour remains.
- Fold in the dark chocolate chunks or chips and the floured raspberries until evenly distributed without overmixing.
- Spoon the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50 to 60 minutes, or until the top is golden brown and a wooden pick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the bread in the pan on a wire rack for 15 minutes, then carefully remove it from the pan and let it cool completely on the rack before slicing and serving.
Notes
- Use very ripe bananas with brown spots on the peel for the best sweetness and flavor.
- If the top of the loaf browns too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking.
- If the top of the loaf browns too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking.