Chocolate Raspberry Banana Bread: Moist & delicious recipe. Tart raspberries with dark & milk chocolate chips is sure to be your banana bread’s new BFF.
Banana bread is one of the easiest and probably one of the most popular quick breads to bake.
Who doesn’t love banana bread?
Most banana breads appear when we look on the counter and see over ripe bananas that we had every intention of eating (but didn’t eat.) Just staring at us, almost taunting us to bake a delicious quick bread.
Well, what happens when you have both over ripe bananas and a container of raspberries on their way out?
Chocolate raspberry banana bread. That’s what.
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I used a combination of Ghirardelli dark chocolate chips and some bittersweet mini chocolate chips. The flavor combination of banana, raspberry and chocolate just works.
A really nice addition to this recipe is using Oui french style raspberry yogurt. It really amps up the raspberry flavor since banana tends to steal the flavor show. It also helps to keep the banana bread moist.
I normally use a banana bread recipe from a recipe card mailed to me years ago, but I wanted to branch out and try a different recipe.
Life if too short to keep making the same recipes.
I follow a lot of food bloggers on Instagram so I chose a banana bread recipe of one of my favorites. Ā Confessions of a Baking Queen. She’s adorable and I love watching her IG Stories.
Chocolate Raspberry Banana Bread: Moist & Delicious
Ingredients
- 4oz (1/2 cup/ 1 stick) salted Butter, melted
- 66 Grams ( 1/3 cup) Granulated Sugar
- 100 Grams (1/2 cup) Light Brown Sugar
- 1 Tablespoon Pure Vanilla Extract
- 2 Large Eggs, at room temperature
- 250 Grams (2 cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 5oz (Heaping 1/2 Cup) Oui Raspberry French Style Yogurt or Sour Cream
- 3 Brown Bananas, very ripe around 12oz
- 1 container ripe raspberries
- 135 Grams (1/2 Cup) Ghirardelli Dark Chocolate chunks/chips
- 135 Grams (1/2 Cup) mini chocolate chips
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- Melt butter in the microwave or over the stove. In a large bowl combine melted butter, granulated sugar, and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
- Fold in bananas, Ā raspberries, Oui raspberry french style yogurt, and chocolate chunks. Pour batter into prepared pan. Add more raspberries & chocolate chips to the top if you'd like.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean. Let cool in the pan for at least 30 minutes before inverting on to a wire rack to cool completely.
- Dust lightly with confectioner's sugar. *Optional
- Store in an airtight container.
Chocolate Raspberry Banana Bread Recipe:
Ingredients:
- 4oz (1/2 cup/ 1 stick) salted Butter, melted
- 66 Grams ( 1/3 cup) Granulated Sugar
- 100 Grams (1/2 cup) Light Brown Sugar
- 1 Tablespoon Pure Vanilla Extract
- 2 Large Eggs, at room temperature
- 250 Grams (2 cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 5oz (Heaping 1/2 Cup) Oui Raspberry French Style Yogurt or Sour Cream
- 3 Brown Bananas, very ripe around 12oz
- 1 container ripe raspberries
- 135 Grams (1/2 Cup) Ghirardelli Dark Chocolate chunks/chips
- 135 Grams (1/2 Cup) mini chocolate chips
Directions:
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- Melt butter in the microwave or over the stove. In a large bowl combine melted butter, granulated sugar, and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
- Fold in bananas, Ā raspberries, Oui raspberry french style yogurt, and chocolate chunks. Pour batter into prepared pan. Add more raspberries & chocolate chips to the top if you’d like.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean. Let cool in the pan for at least 30 minutes before inverting on to a wire rack to cool completely. Store in an airtight container.
Dust with confectioner’s sugar if you’d like. Purely optional.
Slice & serve.
Tips for Baking Banana Bread:
- make sure to use really ripe bananas to get the most out of their sweetness. Over ripe banana also helps to keep your bread moist.
- Add dry ingredients to wet ingredients 1/3 at a time and don’t over mix as flour tends to get tougher the more you mix it because the gluten bands in the flour become activated.
- Fold in your bananas, raspberries, yogurt and chocolate chips
- Lightly coat your chocolate chips in flour before folding them into the batter. This helps your chips stay afloat and not sink to the bottom of the baking pan.
How long will my banana bread keep?
It should keep for a week in an airtight container on the counter. You can also let it chill in the fridge to keep it fresher longer. Just bring it to room temperature or even toast it, or warm in the microwave.
Can I freeze banana bread?
Absolutely! Wrap tightly in plastic wrap and even a layer of tin foil then place in a zipper bag for maximum freshness. You bread will keep for several months in the freezer.
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