Chocolate Raspberry Bread (Print Version)
Take your banana bread game to the next level with the vibrant combo of tart raspberries and creamy dark chocolate. Perfect for a morning treat or anytime snack!
# Ingredients:
→ Dry Ingredients
01 -
2 cups of regular flour, plus a tablespoon to coat raspberries
02 -
Half a teaspoon of salt
03 -
Three-fourths of a teaspoon baking soda
04 -
1 cup of regular white sugar
→ Wet Ingredients
05 -
4 tablespoons of butter (unsalted), soft (equals half a stick)
06 -
Two big eggs
07 -
1 and a half cups of mashed bananas (about 3 bananas)
08 -
One-third cup plain, low-fat yogurt
09 -
A teaspoon of vanilla extract
→ Mix-ins
10 -
1 cup of raspberries, sliced in half
11 -
A cup of dark chocolate chunks or chips
# Directions:
01 -
Turn your oven on to 350°F and grease a 9x5 loaf pan with non-stick spray.
02 -
In a medium bowl, whisk the flour, salt, and baking soda together.
03 -
Cream the butter and sugar until you’ve got a smooth, fluffy mix. Add eggs one at a time. Then stir in the mashed bananas, yogurt, and vanilla.
04 -
Gently stir the dry ingredient mix into the wet ingredients until just combined. Fold in the chocolate chunks and raspberries coated in flour. If you’d like, sprinkle some extras on top.
05 -
Pour the batter into your prepared pan and bake for around 50 to 60 minutes. It’s done when a toothpick comes out clean.
06 -
Let the loaf sit in the pan for about 15 minutes. Then pop it out and let it cool completely on a wire rack.
# Notes:
01 -
Coating the raspberries in flour keeps them from sinking
02 -
Don’t over-mix or you’ll end up with a dense loaf
03 -
Feel free to sprinkle extra toppings if you wanna make it look fancy