Raspberry-Dark Chocolate Banana Bread Reviewed by Momizat on . Written and media by Kristi Reindl. I don’t know about you, but I am a sucker for dark chocolate. Add raspberries, and I have the perfect combination in my mout Written and media by Kristi Reindl. I don’t know about you, but I am a sucker for dark chocolate. Add raspberries, and I have the perfect combination in my mout Rating:
You Are Here: Home » Feature » Raspberry-Dark Chocolate Banana Bread

Raspberry-Dark Chocolate Banana Bread

Written and media by Kristi Reindl.

I don’t know about you, but I am a sucker for dark chocolate. Add raspberries, and I have the perfect combination in my mouth.  So when a friend sent me this recipe, I knew I’d have to test it out and I was not disappointed.  Plus, it is fairly easy to make.  I know your mouth is watering so don’t wait, try it for yourself!

Photo by recipeboy.com

Makes 1 loaf

Prep Time: 15 min

Cook Time: 50 min

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips (substitute different chocolate if preferred)
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:

1. First, preheat the oven to 350°F.  (I always forget to do this ahead of time, which adds extra minutes before getting to the scrumptious part.  Save yourself the aggravation!)  Next spray a 9×5-inch loaf pan with cooking spray (or grease lightly).

Photo by istockphoto.com

2. Now for the mixing.  In a medium sized bowl, whisk together the flour, baking soda, and salt.

3. In a separate large bowl, mix the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute).  Add the eggs one at a time, beating well after each addition.  Add the banana, yogurt, and vanilla; beat until blended.  Stir in the flour mixture carefully, just until moist.  Don’t over-mix!  Stir in the chocolate chunks and then gently stir in the raspberries (I like to sneak in a taste or two of the dough).

4. Spoon the batter into the prepared pan and bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean.  If you bake in a dark metal pan or are using an electric oven, you may end up with different results.  Oven temperatures can vary quite a bit, so if you have an oven thermometer, I recommend using it to help to see if yours is setting at the right temperature.  For the first few tries, watch carefully while baking to see what works best for you.  Once baked, cool for 15 minutes in the pan on a wire rack.  Remove from pan, cool completely on the wire rack, and presto!  Snack time!

This is a little rich to add to your breakfast plate, but it serves as a great snack for any other time of day.  Next time you get a hankering for something sweet, turn to this recipe!

Print Friendly, PDF & Email

Leave a Comment

                                                                       © 2017 Powered By GvilleDM

Scroll to top