Banana bread – a beloved bake but also sometimes hated. Not everyone can handle the delicious flavors of overripe bananas ;P That should not bother us now – whoever ended up here is probably a fan of banana bread and will gladly enjoy the smell in the kitchen as soon as the banana bread hits the oven. This delicious banana bread also has some raspberries and chocolate added to highlight the flavors of the bananas – all in all, a great flavor combination!
Classic banana bread is usually made with overripe bananas (who would have thought) and in many cases with some additional nuts – walnuts, pecans or hazelnuts are probably the most popular partners here. To be honest, I think this is a great combination, but you can also try something new and bring other fruits/berries to the game. Raspberries and bananas go great together and are perfect companions in this delicious banana bread.
The raspberries not only add a lot of flavor to the banana bread, the little pink berries also ensure that the bake is nice and moist… well and the little colorful spots when you cut into the banana bread also create a nice visual highlight, right? ;)
The chocolate you use in this bake should be a good high cocoa percentage chocolate. You need that contrast for the sweet bananas and raspberries, so I recommend using chocolate with at least 70% of cocoa here. I know not everybody is a fan of the bitterness of that chocolate, but you will see it works well in this bake here.
INGREDIENTS / ZUTATEN
1/2 cup (100g) brown sugar
2 medium eggs, room temperature
1/3 cup (100g) yogurt
3 large ripe bananas, mashed
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate (70% cocoa), chopped
1 cup (150g) fresh raspberries
2 mini bananas
100g brauner Zucker
2 Eier (M), Zimmertemperatur
3 große reife Bananen, zerdrückt
100g Joghurt
1 TL Vanille Extrakt
260g Mehl (Type 550)
1 TL Natron
1/2 TL Zimt
1/4 TL Salz
100g Zartbitterschokolade (70% Kakao), gehackt
150g frische Himbeeren
2 Mini-Bananen
DIRECTIONS / ZUBEREITUNG
2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the mashed bananas, yogurt, and vanilla extract and mix until well combined. Mix the flour with baking soda, cinnamon, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Add the raspberries and fold in very carefully. Pour the batter into the prepared loaf pan and smooth out the top. Peel the mini bananas, cut in half lengthwise and place on top of the batter. Bake for 60-65 minutes. In case the top gets too dark, cover with some aluminum foil and continue baking. Check with a wooden skewer and bake until the skewer comes out clean. Take out the oven, let cool down in the pan for some time, then lift out with the baking parchment and place on a wire rack to cool down completely.
2. Butter und braunen Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln zur Schüssel dazugeben und dann jeweils gut unterrühren. Die zerdrückten Bananen, Joghurt und Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Natron, Zimt und Salz vermischen und dann zur Schüssel dazugeben – nur kurz unterrühren. Die gehackte Schokolade dazugeben und unterheben, dann die Himbeeren sehr vorsichtig unterheben. Den Teig in die vorbereitete Form füllen, die Minibananen schälen und der Länge nach halbieren und auf den Teig setzen. Für etwa 60-65 Minuten backen. Sollte die Oberfläche arg dunkel werden, ein Stück Alufolie auflegen und weiterbacken, bis ein Holzspieß, den man in die Mitte des Kuchens steckt sauber herauskommt. Bananenbrot aus dem Ofen holen und erst in der Form etwas abkühlen lassen, dann vorsichtig mit dem Backpapier herausheben und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Raspberry Chocolate Banana Bread
- Prep Time: 00:15
- Cook Time: 01:05
- Total Time: 02:00
- Yield: 1 1x
- Category: Bread
- Cuisine: American
Description
Delicious banana bread with fresh raspberries and some chocolate. Great combination!
Ingredients
1/2 cup (120g) butter, softened
1/2 cup (100g) brown sugar
2 medium eggs, room temperature
1/3 cup (100g) yogurt
3 large ripe bananas, mashed
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate (70% cocoa), chopped
1 cup (150g) fresh raspberries
2 mini bananas
Instructions
1. Preheat the oven to 350˚F (175°C). Line a 9×5 inch (23x13cm) loaf pan with a piece of baking parchment and grease lightly. Set aside.
2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the mashed bananas, yogurt, and vanilla extract and mix until well combined. Mix the flour with baking soda, cinnamon, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Add the raspberries and fold in very carefully. Pour the batter into the prepared loaf pan and smooth out the top. Peel the mini bananas, cut in half lengthwise and place on top of the batter. Bake for 60-65 minutes. In case the top gets too dark, cover with some aluminum foil and continue baking. Check with a wooden skewer and bake until the skewer comes out clean. Take out the oven, let cool down in the pan for some time, then lift out with the baking parchment and place on a wire rack to cool down completely.
Notes
Enjoy baking!
Keywords: banana bread, raspberries, chocolate
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Your banana bread recipe looks very similar to my grandmothers! I am baking two versions this week for my office, a choc. chip/pecan banana bread and a white choc./raspberry banana bread. I don’t work with white choc that much, do you think it would be a safe replacement for the semi-sweet or bittersweet chocolate? Thanks!
Rachel
Hi Rachel,
in a recipe like this you can easily exchange with white chocolate – no problem :)
Cheers,
Marc
Hello Marc.
How timing and temperature will change if i wanna bake this in a round 27 cake pan?