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dark chocolate raspberry banana bread

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Dark Chocolate Raspberry Banana Bread

This banana bread is the moistest of moist. I know you probably hate that word or are sick of me saying it, but I simply loathe dry banana bread. I'd rather eat bowl broccoli for breakfast than a piece of dry banana bread. This banana bread obtains its moisture from 2 eggs and a little yogurt (in addition to the bananas and brown sugar). The 1/3 cup of yogurt goes a long way! I typically use plain Greek yogurt, but regular yogurt will be just fine. Sour cream makes a nice substitution as well. Butter gives the bread a nutty, rich flavor that is enhanced with the bananas and chocolate. And a touch of vanilla extract rounds out the banana’s sweet flavor. Each bite is truly mouthwatering.

Ingredients :
  • 1 cup Halved raspberries
  • 3/4 cup Dark chocolate chips
  • 1/2 tsp. Ground cinnamon
  • 1/4 tsp. Salt
  • 1 tsp. Baking soda
  • 2 cups All-purpose flour
  • 1 tsp. Vanilla extract
  • 2 cups Mashed bananas
  • 1/3 cup Plain Greek yogurt or sour cream
  • 2 Large eggs, room temperature preferred
  • 3/4 cup Packed light or dark brown sugar
Directions :
  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.
  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.
  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.
  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.
  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.

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