Real Recipes From Real Home Cooks ®

dark chocolate raspberry banana bread

review
Private Recipe by
Annacia *
Moose Jaw, SK

One important tip for when you are making this…when adding in the raspberries, make sure you gently fold them into the batter with a spatula. They are so delicate they can fall apart if mixed in too much.

yield serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For dark chocolate raspberry banana bread

  • 2 c
    all-purpose flour
  • 1/4 c
    dark chocolate cocoa
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 c
    brown sugar
  • 1/2 c
    unsalted butter, (1 stick) softened to room temperature
  • 2
    eggs, room temperature
  • 3
    ripe bananas, mashed
  • 1/3 c
    plain greek yogurt, room temperature
  • 1 tsp
    vanilla extract
  • 1 c
    fresh raspberries, rinsed and pat dry
  • 1/2 c
    chocolate chips

How To Make dark chocolate raspberry banana bread

  • 1
    Preheat oven to 350 degrees. Generously grease your 9x5 pan with butter or line with parchment paper.
  • 2
    Mix together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
  • 3
    In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each one. Then add in the mashed banana, yogurt and vanilla.
  • 4
    Slowly combine the dry ingredients to the banana mixture. Mix just until combined. Add in the chocolate chips. Gently fold in the raspberries with a spatula.
  • 5
    Pour the batter into the prepared pan. Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
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