Tuesday, March 19, 2013

Dark Chocolate & Raspberry Banana Bread

Yield: 1 loaf | Prep Time: 15 min | Cook Time: 50 - 60 mins

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated 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
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour


  1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. In a separate large bowl, beat 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; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
  4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Source: Thank you Recipe Boy! Below are some comments they made on the recipe:
Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)

  • This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
  • Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
  • If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
  • Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
  • If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.