Raspberry Dark Chocolate Banana Bread
I love raspberries more than any other fruit, so it was time to add them to banana bread!
I love raspberries more than any other fruit, so it was time to add them to banana bread!
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 cups all purpose flour
- 2 large eggs
- 1 cup dark chocolate chips
- 3/4 teaspoons baking soda
- 4 tablespoons unsalted butter room temp
- 1 1/2 cups ripe banana mashed
- 1/3 cup low fat plain yogurt
- 1 cup raspberries halved, tossed in 1 tablespoon flour
- Carbohydrate 36.2163505328334 g
- Cholesterol 226.119758333333 mg
- Fat 28.6978124015544 g
- Fiber 3.32384657523214 g
- Protein 9.58575383866643 g
- Saturated Fat 16.3445722444511 g
- Serving Size 1 1 Serving (161g)
- Sodium 161.968905532113 mg
- Sugar 32.8925039576013 g
- Trans Fat 2.5478670655551 g
- Calories 437 calories
Step-by-step
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- 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.
- 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.
- For Frozen Breakfast: Bake as muffins, keep in freezer bags & label for 2 weeks out.
Standard quick breads often rely solely on cinnamon and nuts for depth, but incorporating tart fruit and bittersweet cocoa fundamentally alters the flavor profile of a basic batter. Standard loaf pans measuring 9x5 inches provide the ideal depth for even thermal conduction, ensuring the center cooks fully before the exterior over-browns. Whisking dry components in a separate vessel before combining them with wet ingredients prevents pockets of unblended leavening agents, while folding raspberries coated in flour keeps them suspended throughout the crumb instead of sinking to the bottom. Utilizing room temperature butter and eggs at 70 degrees Fahrenheit creates an emulsion that traps air bubbles effectively during creaming, yielding a tender texture without requiring expensive specialty gear. When baking loaves that contain moisture-rich additions like mashed fruit, testing doneness requires inserting a wooden pick into the exact center to check for wet crumbs. Cooling the baked loaf for precisely fifteen minutes in the pan allows the internal structure to set enough for clean removal onto a wire rack without crumbling. Leftovers maintain optimal texture when stored properly for short windows, though transforming slices into french toast after a few days provides an inventive second-day application.
