Raspberry Dark Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour, plus 1 tablespoon for coating raspberries
02 -
0.75 teaspoon baking soda
03 -
0.5 teaspoon salt
04 -
200 grams granulated white sugar
→ Wet Ingredients
05 -
4 tablespoons (56 grams) unsalted butter, at room temperature
06 -
2 large eggs
07 -
375 grams mashed ripe banana (about 3 medium bananas)
08 -
80 millilitres plain low-fat yogurt
09 -
1 teaspoon vanilla extract
→ Mix-ins
10 -
170 grams dark chocolate chunks or chips
11 -
125 grams fresh raspberries, halved and tossed in 1 tablespoon flour
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x13 cm loaf pan with non-stick cooking spray.
02 -
In a medium bowl, whisk together flour, baking soda, and salt until well mixed.
03 -
In a large bowl, beat sugar and butter with an electric mixer at medium speed until light and blended, about 1 minute.
04 -
Add eggs one at a time, beating well after each addition. Mix in the mashed bananas, yogurt, and vanilla extract until ingredients are fully blended.
05 -
Gently fold the dry mixture into the wet mixture, mixing only until just combined and no streaks of flour remain. Do not over-mix.
06 -
Stir in dark chocolate chunks. Gently fold in raspberries coated with flour to distribute evenly without breaking them up.
07 -
Spoon the batter into the prepared loaf pan. Optionally, sprinkle extra chocolate and raspberries on top for a decorative finish.
08 -
Bake for 50 to 60 minutes, or until a wooden skewer inserted in the centre comes out clean.
09 -
Allow to cool in the pan on a wire rack for 15 minutes. Remove from pan and let cool completely on the rack before slicing.
# Notes:
01 -
To prevent raspberries from sinking, toss them in flour before folding into batter.
02 -
Ensure to not over-mix batter to keep the bread tender.