Dark Chocolate Chip Raspberry Banana Bread

By Jennifer

12 Person

120 Minutes

0 Calories

Super-moist and incredibly indulgent brown sugar banana bread loaded with dark chocolate chips and raspberries. It uses more butter, brown sugar instead of white, and more banana. I call it my “best-ever banana bread” recipe and posted about it here. Check it out, banana bread lovers.

Ingredients

1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking
3/4 cup (135g) dark chocolate chips (or semi-sweet)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. baking soda
2 cups (250g) all-purpose flour
1 tsp. pure vanilla extract
2 cups mashed bananas (about 4 large very ripe bananas)
1/3 cup (80g) plain Greek yogurt or sour cream
2 large eggs, at room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (115g) unsalted butter, softened to room temperature

Method

01

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.
02

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.
03

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.
04

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. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
05

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.

Related Tags

Dark Chocolate Chip Raspberry Banana Bread

4.7

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Prep Time 60 Mins
Cook Time 60 Mins
Total Time 120 Mins

02 Ingredients

1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking

3/4 cup (135g) dark chocolate chips (or semi-sweet)

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 tsp. baking soda

2 cups (250g) all-purpose flour

1 tsp. pure vanilla extract

2 cups mashed bananas (about 4 large very ripe bananas)

1/3 cup (80g) plain Greek yogurt or sour cream

2 large eggs, at room temperature

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (115g) unsalted butter, softened to room temperature

03 Method

Step 1

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.

Step 2

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.

Step 3

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.

Step 4

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. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Step 5

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.

04 Author

Jennifer

647 Recipes

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