My recipes for banana bread and banana muffins are consistently in the top 10 most popular recipes on my website. And I mean top of the top… not just seasonally, not just of all my quick bread recipes or muffin recipes… I’m talking the favorite of more than 1,300 published recipes. That sure says something! When you have recipes that tasty, it only makes sense to create flavorful variations! And today’s dark chocolate raspberry version is one of my absolute favorites. (Like chocolate raspberry cake and banana bread combined. Swoon!)
All About Dark Chocolate Chip Raspberry Banana Bread
Taste: Chocolate and berries are always an indulgent pairing, and taste unbelievable with the sweet, comforting notes of banana. A lovely trio! Texture: Thanks to a handful of powerhouse ingredients like mashed banana and Greek yogurt/sour cream, the bread is supremely moist with a tight crumb. Not quite as dense as lemon pound cake, but not quite as light as this chocolate chip loaf cake. Texture-wise, it’s situated perfectly in the middle. Time: Quick bread loaves typically take about an hour or more in the oven, and this loaf is no exception. However, all the prep leading up to bake time takes about 10 minutes—so most of the total time is hand-off.
Key Ingredients to Use & Why
Butter: Creamed butter gives the loaf structure and melt-in-your-mouth buttery flavor. Sugar: Just enough to sweeten the bread (the bananas provide some sweetness too). Eggs: These bind the ingredients, and also add a little richness. Greek Yogurt or Sour Cream: Plain Greek yogurt helps guarantee a moist, dense loaf. I use it quite a bit in my bread and muffin recipes, like these lemon blueberry muffins. Mashed Bananas: You want 4 large, extra-spotty bananas for best flavor. Just like I recommend for my cinnamon swirl banana bread, too. Vanilla Extract, Salt, and Cinnamon: Little bits of each promise plenty of flavor enhancement. Flour: To maintain the intended texture, I recommend all-purpose flour. If you’re looking for a whole wheat recipe, try my healthier whole wheat banana bread and feel free to add raspberries and dark chocolate to that recipe. Baking Soda: Helps the bread rise. Dark Chocolate Chips: I love using dark chocolate with raspberries, but semi-sweet is also delicious. Whatever type of chocolate you enjoy in your chocolate chip cookies, you’ll love here as well. Raspberries: If you can, reach for fresh raspberries. Frozen raspberries will release extra moisture in the batter and leave the bread a light shade of pink, no matter how gently you incorporate them. If using frozen, do not thaw, and know that your bread may take a few minutes longer in the oven due to the added moisture.
Success Tip: Mashing the Bananas
I started doing this a while ago and it’s been a total game changer whenever I make recipes like banana chocolate chip breakfast cookies, chocolate banana muffins, or chocolate marble banana Bundt cake. Just use your mixer to mash bananas! Peel the bananas, place in your mixer’s bowl, and beat until mashed. Transfer them to another bowl, then use the same mixing bowl to cream the butter and sugar together and proceed with the recipe. If you’d rather not use the mixer, just mash the bananas in a big bowl with a fork or even a potato masher. You need 2 cups (460g) of mashed ripe bananas, which is about 4 large bananas.
Can I Use Frozen Bananas in This Dark Chocolate Chip Raspberry Banana Bread?
Yes, and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash the thawed and drained bananas, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
More Quick Bread Recipes
Pumpkin Bread Cinnamon Swirl Quick Bread Apple Cinnamon Bread Nutella Swirl Peanut Butter Banana Bread Zucchini Bread & Peanut Butter Chocolate Chip Zucchini Bread
And don’t forget about my savory sun-dried tomato and cheese quick bread!
