How To Make Raspberry Chocolate Banana Bread
The usual chocolate banana bread gets a tart and sweet surprise from real raspberries. We are so in love with how this recipe turned out.
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Lightly spray a 9 by 5 loaf pan with nonstick spray. Set aside.
Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute.
Remove the bowl from the mixer if using a stand mixer. Set aside.
In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.
Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.
Slowly stir everything together until no more flour pockets remain. Do not overmix.
Gently fold in the raspberries and chocolate chips.
Spoon the batter into the prepared baking pan – sprinkle with a few additional chocolate chips if desired.
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark.
Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
- Banana bread tastes amazing on day 2 after the flavors have had time to meld together. Store leftover bread tightly at room temperature or in the refrigerator for 1 week.
- Calories: 382.69kcal
- Fat: 16.96g
- Saturated Fat: 9.89g
- Trans Fat: 0.38g
- Monounsaturated Fat: 4.54g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 52.64g
- Fiber: 4.20g
- Sugar: 24.78g
- Protein: 6.34g
- Cholesterol: 63.29mg
- Sodium: 207.93mg
- Calcium: 35.30mg
- Potassium: 322.04mg
- Iron: 3.18mg
- Vitamin A: 95.52µg
- Vitamin C: 7.14mg