Dark Chocolate Raspberry Banana Bread Recipe
Introduction
This Dark Chocolate Raspberry Banana Bread is a delicious twist on a classic favorite. Combining the rich flavors of dark chocolate and fresh raspberries with ripe bananas creates a moist, flavorful bread perfect for any time of day.
Ingredients
- 3 ripe bananas
- 1/2 cup dark chocolate chunks or chips
- 1 cup fresh raspberries
- 1 1/2 cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Step 2: In a large bowl, mash the bananas until smooth but slightly chunky.
- Step 3: Gently fold in the dark chocolate chunks and fresh raspberries, careful not to crush the berries.
- Step 4: Add the flour and mix just until combined. Avoid overmixing to keep the bread tender.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moisture, add 1/4 cup Greek yogurt or applesauce to the batter.
- Substitute frozen raspberries if fresh are not available, just thaw and drain excess liquid before folding in.
- Try using semi-sweet chocolate if you prefer a sweeter bread.
Storage
Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the wrapped bread for up to 2 months. Reheat slices gently in the microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use overripe bananas?
Yes, overripe bananas are perfect for this recipe because they add natural sweetness and moisture to the bread.
Can I make this banana bread vegan?
This recipe is naturally vegan if no animal-based ingredients like eggs or dairy are added, so feel free to enjoy it as is or substitute any added ingredients accordingly.
PrintDark Chocolate Raspberry Banana Bread Recipe
This Dark Chocolate Raspberry Banana Bread is a moist and flavorful twist on the classic banana bread. Combining ripe bananas, rich dark chocolate chunks, and fresh raspberries, it offers a delicious balance of sweetness and tartness, perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Bread Batter
- 3 ripe bananas, mashed
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup dark chocolate chunks or chips
- 1/2 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easier removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth with some small lumps remaining to retain texture.
- Combine Wet Ingredients: Add melted butter to the mashed bananas and mix well. Stir in the granulated sugar, eggs, and vanilla extract until fully incorporated.
- Fold in Dry Ingredients: Gradually add the dry flour mixture into the banana mixture. Gently fold just until combined; do not overmix to keep the bread tender.
- Add Chocolate and Raspberries: Carefully fold the dark chocolate chunks and fresh raspberries into the batter to distribute them evenly without breaking the berries.
- Bake the Bread: Pour the batter into the prepared loaf pan. Place in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- Be gentle when folding in raspberries to avoid crushing them and turning the batter pink.
- Dark chocolate with 60-70% cocoa content works best for a balanced rich flavor.
- Check the bread starting at 60 minutes to avoid overbaking, as oven temperatures may vary.
- Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: banana bread, dark chocolate banana bread, raspberry banana bread, chocolate chip bread, fruit bread, baked dessert
