Dark Chocolate Banana Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup white sugar
02 -
½ teaspoon salt
03 -
¾ teaspoon baking soda
04 -
2 cups all-purpose flour, plus a spoonful to coat raspberries
→ Wet Ingredients
05 -
1 teaspoon vanilla extract
06 -
⅓ cup plain yogurt (low fat)
07 -
1½ cups mashed bananas (about three ripe ones)
08 -
2 large eggs
09 -
4 tablespoons butter (unsalted, at room temperature)
→ Mix-ins
10 -
1 cup raspberries, cut in half
11 -
1 cup dark chocolate chips or chunks
# Instructions:
01 -
Turn the oven on to 350°F and coat a 9x5-inch loaf pan with nonstick spray.
02 -
In a medium-sized bowl, whisk together the salt, baking soda, and flour.
03 -
Cream butter and sugar until everything's smooth. Drop in the eggs (one after the other). Mix in mashed bananas, vanilla, and yogurt.
04 -
Carefully stir in the flour mixture just until everything combines. Fold chocolate pieces and flour-covered raspberries into the batter. If you want, sprinkle a few chunks and berries on top.
05 -
Pour the batter into the loaf pan. Bake for 50-60 minutes, checking with a toothpick to see if it comes out clean.
06 -
Let the loaf sit 15 minutes in the pan before moving it to a wire rack to cool fully.
# Notes:
01 -
Lightly coat raspberries in flour so they don’t sink to the bottom.
02 -
Avoid overmixing—it makes the texture dense.
03 -
Add extra toppings for a fancier look.