dark chocolate raspberry banana bread

I wanted to bake something with bananas because it has been a while since I did a banana-bake. I really love baking with bananas because the bakes are always moist, not to mention that the flavors are awesome.

That, added to the fact that being a typical kiasu semi-housewife, I (almost) always have frozen punnets of berries in the freezer because I buy them when they are on sale. 

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So when I saw this recipe, I was really keen to bake this bread. To be honest, the combination of banana + raspberry + chocolate was more than a little attractive. 

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That, plus all those speckles of raspberries, and chocolate and banana bits in the bread really makes me oh-so-happy.

If you want to try making this, here are the step-by-step pictorial instructions.

In a mixing bowl, cream together softened butter and brown sugar until the mixture is light and fluffy.

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In another bowl, mash the bananas. Set this aside.

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Add the eggs (one at a time) and beat until incorporated. 

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Sift the flours – I used a combination of plain flour and whole wheat flour.

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Add vanilla extract to the batter and beat. 

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And the yogurt. 

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Add the mashed banana.

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And the flours/baking soda/salt mixture.

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In a bowl, add a tablespoon of flour to the raspberry. Use your fingers to give the raspberries a toss to coat them. This prevents the berries from sinking to the bottom of the pan while baking. One thing to note here is that the berries need to be at room temperature if you want them to remain whole. I forgot and once the mixer started mixing the berries, they were broken into small bits. Ah well – serves me right for forgetting! 😛

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Add the berries and dark chocolate chip into the batter and mix until they are evenly distributed.

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I love the color of the batter! 🙂

Transfer the batter to a lined and lightly greased 9×5-inch baking tray and bake at 180°C for 50-60 minutes, or until a skewer inserted into the deepest part of the cake emerges cleanly. Do note that the skewer may have traces of melted chocolate on it and that is not an indication that the cake is under-cooked!

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Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

This bread is moist and so flavorful. 

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Don’t take my word for it – bake it and taste for yourself! 🙂

 

Dark Chocolate Raspberry Banana Bread
Serves 8
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Ingredients
  1. 1/2 cup (115g) unsalted butter, softened to room temperature
  2. 3/4 cup (150g) light or dark brown sugar
  3. 2 large eggs, at room temperature
  4. 1/3 cup (80g) Greek yogurt
  5. 2 cups mashed bananas (about 4 large very ripe bananas)
  6. 1 teaspoon (5ml) vanilla extract
  7. 2 cups (250g) plain flour - I used 50% plain flour and 50% whole wheat flour
  8. 1 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 teaspoon ground cinnamon
  11. 3/4 cup (135g) dark (or semi-sweet) chocolate chips
  12. 1 cup (150g) raspberries + 1 tablespoon plain flour
Instructions
  1. In a mixing bowl, cream together softened butter and brown sugar until the mixture is light and fluffy.
  2. In another bowl, mash the bananas. Set this aside.
  3. Add the eggs (one at a time) and beat until incorporated.
  4. Add vanilla extract to the batter and beat. And the yogurt and mashed banana.
  5. And the flours/baking soda/salt mixture.
  6. In a bowl, add a tablespoon of flour to the raspberry. Use your fingers to give the raspberries a toss to coat them. This prevents the berries from sinking to the bottom of the pan while baking.
  7. Add the berries and dark chocolate chip into the batter and mix until they are evenly distributed.
  8. Transfer the batter to a lined and lightly greased 9×5-inch baking tray and bake at 180°C for 50-60 minutes, or until a skewer inserted into the deepest part of the cake emerges cleanly. Do note that the skewer may have traces of melted chocolate on it and that is not an indication that the cake is under-cooked!
  9. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/