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.
Serves:
Ingredients
- ½cupunsalted butter,(115g) softened to room temperature
- ¾cuppacked light sugar,(150g) or dark brown
- 2largeeggs,at room temperature
- ⅓cupplain Greek yogurt,(80g) or sour cream
- 2cupsmashed bananas,about 4 large very ripe bananas
- 1tsppure vanilla extract
- 2cupsall-purpose flour,(250g) spoon & leveled
- 1tspBaking Soda
- ¼tspsalt
- ½tspground cinnamon
- ¾cupdark chocolate chips,(135g) or semi-sweet
- 1cuphalved raspberries,(150g) tossed in 1 tbsp (8g) all-purpose flour to prevent sinking
Instructions
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Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
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Lightly spray a 9 by 5 loaf pan with nonstick spray. Set aside.
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Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.
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On medium speed, add the eggs one at a time, beating well after each addition.
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Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute.
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Remove the bowl from the mixer if using a stand mixer. Set aside.
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In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.
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Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.
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Slowly stir everything together until no more flour pockets remain. Do not overmix.
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Gently fold in the raspberries and chocolate chips.
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Spoon the batter into the prepared baking pan – sprinkle with a few additional chocolate chips if desired.
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Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark.
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Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
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Recipe Notes
- 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.
Nutrition
- 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
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