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Dark Chocolate Banana Bread

Moist Dark Chocolate Banana Bread You'll Crave Again and Again

This Dark Chocolate Banana Bread blends ripe bananas, tangy raspberries, and rich dark chocolate, creating a moist, delightful loaf that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider whole wheat for a healthier twist.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • ½ teaspoon Salt Kosher or sea salt is ideal.
  • ¾ cup Granulated White Sugar Brown sugar can deepen the flavor profile.
  • ½ cup Unsalted Butter Swap with coconut oil for a dairy-free option.
  • 2 large Eggs Essential for structure and moisture.
  • 1 cup Mashed Ripe Bananas Use 3 very ripe bananas for best results.
  • ½ cup Plain Low-Fat Yogurt Sour cream works as a substitute.
  • 1 teaspoon Vanilla Extract Opt for pure extract if possible.
  • 1 cup Dark Chocolate Chunks/Chips Semi-sweet chocolate is a tasty alternative.
  • 1 cup Halved Raspberries Toss in flour to keep them from sinking.
For Optional Topping
  • ½ cup Additional Dark Chocolate Chunks Sprinkle on top before baking.
  • ½ cup Extra Halved Raspberries For a lovely presentation.

Equipment

  • Loaf pan
  • mixing bowls
  • electric mixer
  • spatula
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
  3. In a large mixing bowl, cream together ¾ cup of granulated white sugar and ½ cup of softened unsalted butter until light and fluffy.
  4. Add 2 large eggs one at a time, mixing well after each addition. Fold in 1 cup of mashed ripe bananas, ½ cup of plain low-fat yogurt, and 1 teaspoon of vanilla extract.
  5. Gradually fold the flour mixture into the wet ingredients until just combined.
  6. Gently fold in 1 cup of dark chocolate chunks and 1 cup of halved raspberries.
  7. Pour the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle with additional chocolate chunks and raspberries.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Wrap and store at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.

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