Can I use frozen raspberries?

Fresh raspberries work best because they hold their shape better, but frozen can work in a pinch. Keep them frozen until the last minute and fold them in gently.

Can I use yogurt instead of sour cream?

This recipe already uses yogurt, and it works well for moisture and tenderness. That is one reason Raspberry Dark Chocolate Banana Bread stays so soft.

Can I use milk chocolate instead of dark chocolate?

Yes, but the loaf will taste sweeter and less intense. Dark chocolate gives the best contrast against the raspberries and banana.

Can I make this into muffins?

Absolutely. Divide the batter into muffin tins and shorten the bake time. Keep an eye on the centers so they do not overbake.

Is this bread good for breakfast?

It can be eaten at breakfast, but it is sweet enough that it works better as a snack or dessert. That is the most accurate way to enjoy Raspberry Dark Chocolate Banana Bread .

Irresistible Raspberry Dark Chocolate Banana Bread with Juicy Berries

Description

This Raspberry Dark Chocolate Banana Bread combines ripe bananas, rich dark chocolate chunks, and fresh raspberries for a moist, tender loaf with a bright, chocolatey twist. It makes a wonderful snack or dessert and tastes even better after it cools.

Ingredients

Scale

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated white sugar
4 tablespoons unsalted butter, softened to room temperature
2 large eggs
1½ cups mashed ripe banana, about 3 bananas
⅓ cup plain low-fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup raspberries, halved and tossed with 1 tablespoon all-purpose flour

Instructions

Preheat and prepare the pan.
Heat the oven to 350°F. Coat a 9×5-inch loaf pan with cooking spray so the bread releases easily after baking.
Combine the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside while you work on the batter.
Cream the butter and sugar.
In a large mixing bowl, beat the sugar and softened butter with an electric mixer on medium speed until the mixture is smooth and well blended, about 1 minute.
Add the eggs.
Add the eggs one at a time, beating well after each addition so the batter stays smooth and cohesive.
Mix in the banana, yogurt, and vanilla.
Add the mashed banana, plain yogurt, and vanilla extract. Beat just until the mixture is fully blended.
Add the dry ingredients.
Stir the flour mixture into the wet ingredients just until the batter becomes moist and no dry streaks remain. Do not overmix. Overmixing can make the loaf dense.
Fold in the chocolate and raspberries.
Stir in the dark chocolate chunks first. Then gently fold in the raspberries so they stay as intact as possible. If you want, scatter a few extra chocolate pieces and raspberries over the top to make the loaf look even prettier.
Bake the loaf.
Spoon the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
Cool before slicing.
Let the bread cool in the pan for 15 minutes on a wire rack. Then remove it from the pan and let it cool completely on the rack before slicing.

Notes

This loaf stays moist in the middle after cooling.
It works especially well as an afternoon snack or dessert.
Do not skip the flour toss on the raspberries if you want them to stay better distributed in the batter.

Nutrition

Serving Size: 1 slice
Calories: 304kcal
Sugar: 26g
Sodium: 199mg
Fat: 10g
Carbohydrates: 49g
Fiber: 3g
Protein: 5g
Cholesterol: 42mg