Raspberry Chocolate Banana Bread is another outstanding and very delicious quick bread recipe. You will definitely surprise and delight your family and friend with this chocolate banana bread.
This is our family’s Banana Bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. I also added the fresh raspberries and chocolate chips for an amazing flavor combination. This Raspberry Chocolate Banana Bread quick bread is very easy to make and so ridiculously delicious!
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More of Linda’s great Bread Recipes for your bread making.
- 1/2 cup butter, room temperature
- 1/4 cup Greek yogurt (non-fat, plain, or vanilla)
- 2 cup granulated sugar
- 4 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 6 very rips bananas, mashed (preferably overripe)*
- 1 cup raspberries, fresh, cut in half and tossed in 2 tablespoons flour**
- 1 cup semisweet chocolate chips
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Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
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In a large bowl, cream butter or margarine, Greek yogurt, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, baking powder, baking soda, and salt; stir until dry ingredients are moistened. Fold in bananas.
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Reserve a small handful of raspberries and chocolate chips and set aside.
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Gently fold in the remaining raspberries and chocolate chips into the banana batter. Pour the batter into the prepared bread pans filling about 3/4 full (as bread will rise during baking). Sprinkle tops of each loaf with the reserved raspberries and chocolate chips.
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NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
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Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
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Remove from oven and cool on a wire rack 10 minutes; remove from pans. Cool completely before slicing.
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Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
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Makes 2 loaves.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.
** Do not use freshly washed or frozen raspberries as they will add too much water to the bread mixture.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Additional Banana Bread Recipes:
Banana Nut Bread
There is a saying about lemons; “When life gives you lemons, make lemonade.” Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread! At least that is what I do.
Banana Oatmeal Yogurt Bread
I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread. The use of yogurt in the recipe allows you to cut back on butter. This bread is slightly heavier and denser than other banana breads. Great for breakfast!
Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread. Very easy-to-make for your family. I made this bread a week ago and it was still moist and tasty.
Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.
Banana Yogurt Bread
This is a very moist and delicious banana bread. The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.
Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you won’t need any butter.
Peanut Butter Chocolate Banana Bread
My youngest daughter loves to try different flavor combinations with banana bread. In this version, she took our family Banana Bread recipe and substituted peanut butter for half of the butter requirement. Peanut butter is a good butter substitute in baking to help lower the cholesterol. The real reason she made the substitution – is because she loves peanut butter! To top it off, chocolate chips also needed to be added. What could be a better flavor combination than bananas, peanut butter, and chocolate?
Reeses Peanut Butter Chocolate Banana Bread
Here’s another variation on the Peanut Butter Chocolate Banana Bread with Reeses Pieces candy added in. The Reeses Candy Pieces take the peanut butter flavor up another notch! Peanut butter is a good butter substitute in baking to help lower the cholesterol.
Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook by Don and Myrtle Holm. I’m always looking for new ideas and recipes for using my Sourdough Starter. This quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy-to-make.
Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!
Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. Also the bananas are heated, juiced, and the juice reduced! I had never heard of this technique before, so I just had to give it a try. I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.