dark chocolate raspberry banana bread
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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
makes 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1/4 cup dark chocolate cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1/2 cup unsalted butter, (1 stick) softened to room temperature
- 2 - eggs, room temperature
- 3 - ripe bananas, mashed
- 1/3 cup plain greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, rinsed and pat dry
- 1/2 cup chocolate chips
How To Make dark chocolate raspberry banana bread
-
Step 1Preheat oven to 350 degrees. Generously grease your 9x5 pan with butter or line with parchment paper.
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Step 2Mix together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
-
Step 3In 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.
-
Step 4Slowly 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.
-
Step 5Pour the batter into the prepared pan. Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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