Raspberry Dark Chocolate Bread

This raspberry dark chocolate banana bread combines the natural sweetness of ripe bananas with the tartness of fresh raspberries and rich dark chocolate. It bakes up moist and tender with pockets of melty chocolate and bursts of raspberry making every slice a delightful treat perfect for breakfast or an afternoon snack.

I first made this on a lazy Sunday morning when I had extra bananas and raspberries going soft. Now it’s a staple in our home and always requested at family gatherings.

Gather Your Ingredients

• Two cups all purpose flour: chosen for its moderate protein content helping create a tender crumb
• Half a teaspoon salt: to enhance all the flavors naturally
• One cup granulated white sugar: adds sweetness without overpowering the other ingredients
• Four tablespoons unsalted butter at room temperature: brings richness and moistness
• Two large eggs: act as a binder for structure and moisture
• One and a half cups mashed ripe banana: roughly three bananas provide natural sweetness and moisture use very ripe bananas with brown spots for best results
• One teaspoon vanilla extract: adds warm aromatic depth
• One cup dark chocolate chunks or chips: bring fudgy pockets of bittersweet contrast opt for good quality dark chocolate for best flavor
• One cup halved raspberries: tossed in one tablespoon flour to prevent sinking and distribute evenly throughout the batter fresh raspberries are best but frozen can work if thawed and drained first

How to Make It

Preheat Your Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit. Lightly grease or spray a nine by five-inch loaf pan so the bread comes out easily.

Combine Dry Ingredients:

In a medium mixing bowl whisk together flour, baking soda, and salt. These dry ingredients ensure proper rise and balanced seasoning.

Cream Butter and Sugar:

In a large bowl beat the granulated sugar and room temperature butter on medium speed for about one minute until well combined and slightly fluffy.

Add Eggs, Banana and Vanilla:

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then mix in the mashed bananas and vanilla extract until the mixture is smooth.

Incorporate Dry Ingredients Gently:

Add the flour mixture to the wet ingredients and stir just until moistened. Be careful not to overmix as this can make the bread tough.

Fold in Chocolate and Raspberries:

Gently fold in the dark chocolate chunks first then the floured raspberries so they are evenly distributed but still keep their shape without breaking.

Transfer Batter and Bake:

Spoon the batter into the prepared loaf pan and smooth the top. You may sprinkle additional chocolate chunks and raspberries on top for a pretty finish. Bake for 50 to 60 minutes until a wooden pick inserted in the center comes out clean.

Cool Completely:

Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool fully. This helps it set and slice better.

My favorite part is the blend of dark chocolate pockets and raspberries in every bite. One winter, I brought a freshly baked loaf to a book club and it disappeared faster than I expected—always knowing this bread brightens the moment makes it special.

Flavor Boosters

Wrap completely in plastic wrap or store in an airtight container at room temperature for up to three days keeping it moist. For longer storage slice and freeze in airtight bags for up to three months then thaw at room temperature before serving. Reheat slices briefly in a toaster oven to bring back the fresh-baked texture.

Serving Suggestions

Serve thick slices with creamy butter or mascarpone cheese for richness. Great alongside a cup of coffee or tea making it a perfect breakfast or snack. Top with a dollop of whipped cream and a handful of fresh raspberries for dessert style indulgence.

Creative Twists

Swap raspberries with fresh blueberries or chopped strawberries for different summer berry variations. Add a teaspoon of cinnamon or nutmeg for warm spice notes in autumn and winter. Include chopped nuts like walnuts or pecans for texture variety during holiday baking season.

This banana bread perfectly balances sweetness and richness with fresh berries and dark chocolate for a delightful treat any time of day.

Common Questions About This Recipe

→ Why coat raspberries in flour before adding to the batter?

Coating raspberries in flour helps prevent them from sinking to the bottom during baking, ensuring even distribution throughout the bread.

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used but should be thawed and drained well to avoid excess moisture that could affect the bread's texture.

→ What type of chocolate works best for this bread?

Dark chocolate chunks or chips are recommended for a rich contrast to the sweet bananas and tart raspberries, but semi-sweet chocolate can also be used.

→ How can I tell when the banana bread is fully baked?

Insert a wooden pick or toothpick into the center; if it comes out clean or with just a few moist crumbs, the bread is done baking.

→ Can this bread be made ahead and stored?

Yes, it can be stored at room temperature wrapped tightly for 2-3 days or refrigerated up to a week. It also freezes well for longer storage.