Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dark Chocolate Chip Raspberry Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 75-85 minutes
  • Yield: 1 loaf (12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Dark Chocolate Chip Raspberry Banana Bread is a moist, flavorful twist on classic banana bread, combining ripe bananas, tart raspberries, and rich dark chocolate chips for a perfect balance of sweet and tangy. Ideal for breakfast, snack, or dessert, this quick bread is easy to prepare and bakes to a golden perfection with a tender crumb and gooey chocolate bursts.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ⅓ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup fresh raspberries
  • ½ cup dark chocolate chips

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature to bake the bread evenly and develop a golden crust.
  2. Prepare the dry ingredients: In a mixing bowl, sift together the all-purpose flour, baking soda, and salt. This ensures the bread will have a light texture and proper rise.
  3. Mix the wet ingredients: In another large bowl, combine the mashed ripe bananas, melted butter, sugar, beaten egg, and vanilla extract. Stir well until all ingredients are thoroughly incorporated for a smooth batter.
  4. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing, which can toughen the bread. Mix until just combined with no large pockets of flour.
  5. Fold in raspberries and chocolate chips: Carefully fold in the fresh raspberries and dark chocolate chips to the batter, distributing them evenly while minimizing berry breakage to prevent the batter from turning purple.
  6. Prepare the baking pan: Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and make removal easy.
  7. Pour and smooth batter: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
  8. Bake the bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool and serve: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely. Slice and serve once cooled for best texture and flavor.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Fresh raspberries add tartness; frozen can be used but may alter texture and color.
  • Do not overmix the batter to keep the bread tender and light.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; slice and freeze in airtight bags for up to 3 months.
  • For a nutty flavor, consider adding ¼ cup chopped walnuts or pecans.

Find it online: https://cookedbylina.com/dark-chocolate-chip-raspberry-banana-bread-recipe/