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Breakfast / Delicious Raspberry Dark Chocolate Banana Bread Recipe

Delicious Raspberry Dark Chocolate Banana Bread Recipe

September 22, 2025 by BriannaBreakfast

Raspberry Dark Chocolate Banana Bread is more than just a baked good; it’s a delightful symphony of flavors that promises to transform your kitchen into a haven of warmth and sweet aromas. Imagine biting into a slice where the comforting sweetness of ripe bananas perfectly marries with the tangy burst of fresh raspberries and the luxurious melt of rich dark chocolate. This isn’t your average banana bread; it’s an elevated experience, a sophisticated twist on a beloved classic that originated from the simple desire to prevent food waste.

The humble banana bread, a staple for generations, gained widespread popularity as a clever solution for overripe fruit, especially flourishing during the Great Depression as a symbol of resourcefulness and homely comfort. I believe this modern rendition, our Raspberry Dark Chocolate Banana Bread, beautifully honors that tradition while introducing an exciting new dimension of taste and texture. It’s truly a celebration of contrasting yet complementary ingredients, offering a moist, tender crumb punctuated by vibrant fruit and decadent chocolate chips. Whether served for breakfast, a cozy afternoon snack, or a simple dessert, this recipe is sure to become a treasured favorite in your home.

Delicious Raspberry Dark Chocolate Banana Bread Recipe this Recipe

Ingredients:

  • For the Wet Ingredients:
    • 3-4 very ripe medium bananas (about 1 ½ cups mashed) – the riper, the better for that intense banana flavor!
    • ½ cup (113g) unsalted butter, melted and slightly cooled
    • ¾ cup (150g) granulated sugar
    • 1 large egg, at room temperature, lightly beaten
    • 1 teaspoon pure vanilla extract
    • ¼ cup (60g) full-fat sour cream or plain Greek yogurt, at room temperature – this is my secret for an extra moist crumb!
  • For the Dry Ingredients:
    • 1 ½ cups (180g) all-purpose flour, plus 1 tablespoon extra for tossing with add-ins
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon (optional, but I think it really complements the banana and chocolate)
  • For the Star Add-ins:
    • 1 cup (170g) good quality dark chocolate chips or chopped dark chocolate – I prefer a 60-70% cacao content for a nice balance.
    • 1 cup (about 125g) fresh raspberries, gently rinsed and thoroughly dried
  • For Preparation:
    • Non-stick cooking spray or butter for greasing the pan
    • A dusting of flour for the pan (optional, but helps prevent sticking)

Preparing Your Workspace and Oven: The Foundation for “Raspberry Dark Chocolate Banana Bread”

1. Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven ready. Preheat your oven to 350°F (175°C). While it’s warming up, grab a 9×5-inch (23×13 cm) loaf pan. I like to prepare my pan meticulously to ensure my beautiful Raspberry Dark Chocolate Banana Bread comes out perfectly. Generously grease the inside of the pan with non-stick cooking spray or softened butter. For extra insurance against sticking, I often dust the greased pan with a tablespoon or two of flour, tapping out any excess. This creates a non-stick coating that ensures your bread will release with ease. Alternatively, you can line the bottom and two long sides with parchment paper, leaving an overhang to create “handles,” which makes lifting the cooled loaf out a breeze. This step is crucial for a beautifully presented loaf!

Crafting the Wet Foundation: The Heart of Your Banana Bread

2. Mash Those Bananas: Take your very ripe bananas – the ones with plenty of brown spots, which indicate peak sweetness and flavor – and peel them. Place them in a medium-sized mixing bowl. Using a fork or a potato masher, mash them thoroughly until they are mostly smooth with just a few small lumps remaining. I find that leaving a few small lumps adds a lovely texture to the finished bread. You should end up with about 1 ½ cups of mashed banana. The riper they are, the sweeter and more flavorful your “Raspberry Dark Chocolate Banana Bread” will be, contributing to that deep, comforting aroma.

3. Combine Wet Ingredients: In a large mixing bowl, the one you’ll eventually mix your whole batter in, whisk together the melted and slightly cooled butter with the granulated sugar. Whisk for about a minute until they are well combined. Then, crack in your large, room-temperature egg and add the pure vanilla extract. Whisk again until everything is smoothly incorporated. The room-temperature egg emulsifies better with the other ingredients, leading to a more uniform batter. Now, stir in that glorious ¼ cup of full-fat sour cream or plain Greek yogurt. This is my absolute favorite trick for ensuring an incredibly moist and tender crumb. It adds a subtle tang that balances the sweetness beautifully, enhancing the overall depth of flavor in your “Raspberry Dark Chocolate Banana Bread.”

4. Fold in the Mashed Bananas: Gently fold the mashed bananas into the wet ingredient mixture. You don’t need to be vigorous here; just mix until they are evenly distributed. At this stage, your wet mixture should look deliciously lumpy and smell wonderfully sweet and fruity. This forms the essential base that will define the signature flavor of your “Raspberry Dark Chocolate Banana Bread.”

The Dry Blend: Flavor and Structure for “Raspberry Dark Chocolate Banana Bread”

5. Whisk Together Dry Ingredients: In a separate medium-sized bowl, measure out your 1 ½ cups of all-purpose flour. Add the baking soda, salt, and if you’re like me and love that extra warmth, the ½ teaspoon of ground cinnamon. Use a whisk to thoroughly combine these dry ingredients. This step is important because it ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour, which will give your “Raspberry Dark Chocolate Banana Bread” an even rise and consistent flavor. You don’t want pockets of salt or baking soda!

Bringing it All Together: The Batter

6. Gently Combine Dry and Wet: Now it’s time to bring the two bowls together. Pour the dry ingredient mixture into the wet ingredient mixture. Using a spatula or a large spoon, gently fold the ingredients together until just combined. This is a critical step: do not overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough, dense banana bread. We’re aiming for tender and moist! Stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are perfectly fine and even desirable. This gentle approach is key to achieving the desired light and airy texture for your “Raspberry Dark Chocolate Banana Bread.”

The Star Additions: Raspberries and Dark Chocolate

7. Prepare Your Add-ins: This is where the “Raspberry Dark Chocolate Banana Bread” really comes to life! Take your dark chocolate chips or chopped dark chocolate and your fresh raspberries. In a small bowl, toss the dark chocolate and raspberries with that extra tablespoon of all-purpose flour. This little trick helps prevent the chocolate and raspberries from sinking to the bottom of your loaf during baking, ensuring they are beautifully distributed throughout every slice. Be extra gentle with the raspberries to avoid crushing them.

8. Fold in the Add-ins: Carefully fold the flour-dusted dark chocolate and raspberries into the banana bread batter. Again, be gentle and fold just until they are evenly dispersed. Overmixing here can also crush the delicate raspberries and lead to a purple-tinted batter, which, while still delicious, might not be the aesthetic we’re going for. We want those vibrant bursts of fruit and distinct pockets of chocolate!

Baking Your Masterpiece: “Raspberry Dark Chocolate Banana Bread”

9. Transfer to Pan and Bake: Pour the luscious batter into your prepared loaf pan. Use your spatula to spread it evenly. If you like, you can sprinkle a few extra chocolate chips or raspberries on top for a beautiful presentation. Place the loaf pan into your preheated oven. Bake for approximately 55-70 minutes. Baking times can vary quite a bit depending on your oven, so keep an eye on it.

10. Check for Doneness: The “Raspberry Dark Chocolate Banana Bread” is ready when the top is beautifully golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly before the inside is fully cooked, you can loosely tent the pan with aluminum foil for the remaining baking time. This prevents over-browning while allowing the inside to continue cooking. The aroma filling your kitchen at this stage will be absolutely divine, a perfect blend of sweet banana, rich dark chocolate, and tart raspberry.

The Waiting Game: Cooling and Serving Your “Raspberry Dark Chocolate Banana Bread”

11. Initial Cooling in Pan: Once baked, remove the loaf pan from the oven. Resist the urge to slice into it immediately! Let your “Raspberry Dark Chocolate Banana Bread” cool in the pan on a wire rack for at least 15-20 minutes. This allows the bread to set properly, preventing it from crumbling when you try to remove it. It also helps to retain moisture, resulting in a more tender crumb.

12. Complete Cooling and Serving: After the initial cooling period, carefully run a knife around the edges of the loaf if you didn’t use parchment paper handles. Then, gently invert the pan onto the wire rack to release the banana bread. Turn it right side up and let it cool completely on the rack before slicing. I know it’s hard to wait, especially with that incredible smell, but fully cooled banana bread slices more cleanly and tastes even better as the flavors meld. Once completely cool, grab a sharp serrated knife and slice into thick, generous pieces. This “Raspberry Dark Chocolate Banana Bread” is absolutely delicious on its own, perhaps with a cup of coffee or tea. You could even enjoy it slightly warm with a scoop of vanilla ice cream for a truly decadent dessert experience. It’s perfect for breakfast, brunch, a snack, or even a delightful dessert, and it always impresses!

13. Storage: If by some miracle you have any left, store your “Raspberry Dark Chocolate Banana Bread” at room temperature in an airtight container for up to 3-4 days. For longer storage, you can wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave. Enjoy every single bite of your homemade, incredibly moist, and flavorful “Raspberry Dark Chocolate Banana Bread” – it’s a true crowd-pleaser!

Delicious Raspberry Dark Chocolate Banana Bread Recipe

Conclusion:

There’s simply no denying the irresistible charm of a truly exceptional baked good, and I promise you, this recipe for Raspberry Dark Chocolate Banana Bread is precisely that. It’s not just another banana bread; it’s an experience. We’re talking about a symphony of flavors that elevate a humble classic to something truly extraordinary. Imagine the comforting sweetness of perfectly ripe bananas, baked into a moist, tender crumb that practically melts in your mouth. Now, picture that rich, golden base punctuated by bursts of vibrant, tart raspberries, their bright acidity cutting through the sweetness in the most delightful way. And just when you think it couldn’t get any better, the luxurious bitterness of dark chocolate swoops in, adding a sophisticated depth and a luscious texture that makes every single bite feel like a decadent treat. This isn’t just baking; it’s crafting a moment of pure joy, a culinary hug that will warm your soul from the inside out. It’s the kind of recipe you’ll want to bake again and again, not just for special occasions, but simply because life is too short for mediocre banana bread.

What makes this particular combination so magical? It’s all about balance and contrast. The inherent sweetness of banana bread, often quite pronounced, finds its perfect counterpoint in the tangy freshness of raspberries. These little gems burst in your mouth, offering a delightful pop of flavor that prevents the bread from being overly sweet or one-note. Then, the dark chocolate chunks, melting ever so slightly within the warm bread, provide an intense, bittersweet richness that grounds the whole profile. It’s a sophisticated twist on a beloved comfort food, transforming it into something truly gourmet without any extra fuss. The texture is key too: a wonderfully moist interior, often attributed to the mashed bananas, gets an exciting textural contrast from the soft raspberries and the occasional firm bite of dark chocolate. It’s a sensory delight, from the inviting aroma that fills your kitchen as it bakes, to the last crumb on your plate. Truly, this recipe isn’t just good; it’s incredibly satisfying and surprisingly elegant, proving that simple ingredients can create profound culinary experiences.

Once your loaf of Raspberry Dark Chocolate Banana Bread has emerged from the oven, filling your home with its intoxicating aroma, the fun truly begins with how you choose to enjoy it. While it’s absolutely divine on its own, a warm slice slathered with a pat of good quality butter is pure heaven – the butter melting into the soft, warm crumb is just irresistible. For an extra touch of decadence, try serving it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream; the contrast of warm bread and cold creaminess is out of this world. It makes for an incredible breakfast treat with your morning coffee or tea, a delightful afternoon snack, or even a simple yet elegant dessert after dinner. I often find myself enjoying a slice as a late-night indulgence, a comforting end to a busy day. Consider sprinkling a little sea salt on top before baking for a salted dark chocolate effect, or dusting with powdered sugar before serving for a beautiful presentation. It’s versatile enough for any occasion, from casual family brunches to more formal gatherings where you want to impress without stress.

And if you’re feeling adventurous, don’t hesitate to explore variations! While I firmly believe the original combination of raspberries and dark chocolate is perfection, you could experiment with other berries like blueberries or chopped strawberries. White chocolate chips could offer a sweeter contrast, or you might try milk chocolate if you prefer a less intense chocolate flavor. A sprinkle of chopped nuts like walnuts or pecans could add an extra layer of crunch and nuttiness, while a hint of cinnamon or nutmeg could deepen the spice profile. A simple lemon glaze drizzled over the top once cooled would also add another bright dimension. The core banana bread recipe is so robust that it welcomes these personal touches, allowing you to truly make it your own and discover your next favorite version.

So, there you have it. My heartfelt plea for you to drop everything and bake this extraordinary Raspberry Dark Chocolate Banana Bread. Trust me, your taste buds will thank you. It’s more than just a recipe; it’s an invitation to create something truly special in your own kitchen, to fill your home with an aroma that signals warmth, comfort, and deliciousness. I’m confident that once you’ve experienced the delightful interplay of sweet, tart, and rich flavors, this will become a cherished staple in your baking repertoire. Don’t just read about it, make it! And when you do, please come back and share your experience with me and other readers. Did you love it? Did you make any fun variations? Your feedback and baking stories are what truly bring these recipes to life for me. Happy baking, friends!

Frequently Asked Questions (FAQs)

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work wonderfully in this Raspberry Dark Chocolate Banana Bread. There’s no need to thaw them beforehand; simply toss them directly into the batter. They might bleed a little more color into the bread, creating beautiful streaks, but the flavor will be just as fantastic.

What kind of dark chocolate is best for this recipe?

For the best results, I recommend using a good quality dark chocolate bar (around 60-70% cacao) that you chop yourself into chunks. Chocolate chips are fine too, but chopped chocolate melts more unevenly and creates those pockets of gooey chocolate that are so desirable. Avoid overly bitter chocolate unless that’s your preference, as the sweetness of the bananas needs a balanced counterpoint.

How ripe should the bananas be for banana bread?

The riper, the better! You want bananas with plenty of brown spots, or even almost entirely black peels. These super-ripe bananas are sweeter and softer, making them easier to mash and imparting more intense banana flavor and moisture to your bread. If your bananas aren’t ripe enough, you won’t get the same depth of flavor or moist texture.

Can I make this Raspberry Dark Chocolate Banana Bread dairy-free or gluten-free?

Dairy-Free: Yes! Substitute the butter with a good quality plant-based butter alternative or a neutral oil (like canola or vegetable oil) in the same quantity. Ensure your dark chocolate is also dairy-free (many are, but check the label).
Gluten-Free: You can often substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but it should still be delicious. Always follow the specific instructions for your chosen gluten-free flour blend.

How long does this banana bread last, and how should I store it?

Your homemade Raspberry Dark Chocolate Banana Bread will stay fresh at room temperature, tightly wrapped in plastic wrap or stored in an airtight container, for about 3-4 days. If you want it to last longer, you can store it in the refrigerator for up to a week. Just make sure it’s well-sealed to prevent it from drying out.

Can I freeze this banana bread?

Absolutely! Banana bread freezes beautifully. Once cooled completely, wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature, or warm slices gently in the microwave or oven for a quick treat.

Why did my banana bread sink in the middle?

There are a few common reasons. Overmixing the batter can develop the gluten too much, leading to a dense texture that collapses. Using too much leavening agent (baking soda/powder) or an oven that’s too cool can also cause it to rise too quickly and then sink. Make sure your oven temperature is accurate and try not to open the oven door too frequently during baking, especially in the first 30 minutes.


Delicious Raspberry Dark Chocolate Banana Bread Recipe

Delicious Raspberry Dark Chocolate Banana Bread Recipe

This Raspberry Dark Chocolate Banana Bread is an elevated, sophisticated twist on a classic. It features ripe bananas, tangy fresh raspberries, and rich dark chocolate, offering a moist, tender crumb perfect for breakfast, snack, or dessert.

Prep Time
30 Minutes

Cook Time
5 Minutes

Total Time
35 Minutes

Servings
1 loaf (approx. 10-12 slices)

Ingredients

  • 3-4 very ripe medium bananas (about 1 ½ cups mashed)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60g) full-fat sour cream or plain Greek yogurt
  • 1 ½ cups (180g) all-purpose flour
  • 1 tablespoon all-purpose flour (for tossing add-ins)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup (170g) good quality dark chocolate chips or chopped dark chocolate
  • 1 cup (about 125g) fresh raspberries
  • Non-stick cooking spray or butter for greasing pan
  • A dusting of flour for pan (optional)

Instructions

  1. Step 1
    Preheat oven to 350°F (175°C). Generously grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Step 2
    Peel and mash 3-4 very ripe medium bananas in a medium bowl until mostly smooth (about 1 ½ cups).
  3. Step 3
    In a large mixing bowl, whisk melted butter and granulated sugar. Whisk in the egg and vanilla extract. Stir in the sour cream or Greek yogurt.
  4. Step 4
    Gently fold the mashed bananas into the wet ingredient mixture until evenly distributed.
  5. Step 5
    In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, baking soda, salt, and optional ground cinnamon until thoroughly combined.
  6. Step 6
    Pour the dry ingredient mixture into the wet. Gently fold with a spatula until just combined, ensuring no dry streaks remain. Do not overmix.
  7. Step 7
    In a small bowl, toss dark chocolate chips/chopped dark chocolate and fresh raspberries with 1 tablespoon extra all-purpose flour. Gently fold these flour-dusted add-ins into the banana bread batter until evenly dispersed.
  8. Step 8
    Pour the batter into the prepared loaf pan. Bake for approximately 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with only moist crumbs attached. If the top browns too quickly, loosely tent with aluminum foil.
  9. Step 9
    Remove from oven and let cool in the pan on a wire rack for 15-20 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.
  10. Step 10
    Store leftover banana bread at room temperature in an airtight container for up to 3-4 days. For longer storage, wrap tightly and freeze for 2-3 months.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

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