Raspberry Dark Chocolate Banana Bread Recipes

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DARK CHOCOLATE RASPBERRY BANANA BREAD



Dark Chocolate Raspberry Banana Bread image

Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.

Provided by licked_cupcake

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
4 tablespoons softened butter
2 eggs
3 overripe bananas, mashed
1/3 cup plain yogurt
1 teaspoon vanilla extract
1 (12 ounce) package dark semisweet chocolate chunks
1 cup raspberries
1 tablespoon flour

Steps:

  • 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
  • 2. In a medium bowl, whisk together the flour, baking soda and salt.
  • 3. Cut raspberries in half, then toss them with 1 tbsp flour.
  • 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
  • 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
  • tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.

RASPBERRY- DARK CHOCOLATE BANANA BREAD



Raspberry- Dark Chocolate Banana Bread image

Obtained online. http://www.recipeboy.com/2012/05/raspberry-dark-chocolate-banana-bread/

Provided by Chrystal Cackler @journeyrock92

Categories     Sweet Breads

Number Of Ingredients 11

2 cup(s) all-purpose flour
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) granulated white sugar
4 tablespoon(s) (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cup(s) mashed ripe banana (about 3 bananas)
1/3 cup(s) plain low fat yogurt
1 teaspoon(s) vanilla extract
1 cup(s) dark chocolate chunks or chips
1 cup(s) halved raspberries, tossed in 1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking soda and salt.
  • In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
  • Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

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  • Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
  • In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter.
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  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.
  • 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.
  • 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.
  • 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.

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