Print

Dark Chocolate Chip Raspberry Banana Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This Dark Chocolate Chip Raspberry Banana Bread is a moist, flavorful twist on classic banana bread, combining ripe bananas, tart raspberries, and rich dark chocolate chips. Perfectly spiced with a hint of cinnamon and made with Greek yogurt for extra tenderness, this loaf offers a delightful balance of sweet and tangy flavors with a luscious, soft texture.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 2 cups (460g) mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract

Mix-ins

  • 3/4 cup (135g) dark chocolate chips (or semi-sweet)
  • 1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking

Instructions

  1. Prepare the oven and pan: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray and set aside. Lowering the rack prevents the bread top from browning too quickly.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside.
  3. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together on high speed until the mixture is smooth and creamy, about 2 minutes.
  4. Add eggs and wet ingredients: With the mixer on medium speed, add eggs one at a time, beating well after each addition. Then, beat in the Greek yogurt, mashed bananas, and vanilla extract until all ingredients are well combined.
  5. Combine wet and dry ingredients: Reduce mixer speed to low and gradually beat the dry ingredient mixture into the wet ingredients until no pockets of flour remain. Take care not to overmix to keep the bread tender.
  6. Incorporate chocolate chips and raspberries: Gently fold in the dark chocolate chips and the flour-coated raspberries to evenly distribute them throughout the batter without smashing the berries.
  7. Transfer batter and bake: Pour and spread the batter evenly into the prepared loaf pan. Bake for 60 to 75 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent excessive browning on top. Begin checking for doneness with a toothpick at the 60-minute mark; the toothpick should come out clean with only a few moist crumbs remaining.
  8. Cool the bread: Remove the banana bread from the oven and allow it to cool in the pan set on a wire rack for 1 hour. Then remove the bread from the pan and let it cool completely on the wire rack before slicing and serving.
  9. Storage: Cover and store the banana bread at room temperature for up to 2 days or refrigerate for up to 1 week. The bread tastes best on day 2 when the flavors have fully melded.

Notes

  • Using ripe bananas with brown spots ensures the best sweetness and moisture.
  • Tossing raspberries in flour prevents them from sinking to the bottom of the bread during baking.
  • Covering the bread with foil halfway through baking helps avoid overly browned tops while fully cooking the inside.
  • You can substitute sour cream for Greek yogurt for a similar texture and tang.
  • Store banana bread in an airtight container to maintain freshness.

Find it online: https://simpleplatter.com/dark-chocolate-chip-raspberry-banana-bread-recipe/