What's better than banana bread? Banana bread with dark chocolate AND raspberries! If you can't ever seem to eat all your bananas before they turn brown (like me), it's a perfect excuse to whip up this delicious, sweet breakfast bread. Just about everything is better with chocolate and the addition of raspberries not only give this bread a beautiful color but also a touch of tartness that it needs. It is so moist when done and practically melts in your mouth!
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
1/2 stick (4 tablespoons) butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 4 bananas)
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries
slightly adapted from this recipe by Food Boy
Preheat the oven to 350 degrees. Mix the first 9 ingredients together in a stand mixer or in a large bowl with a hand mixer.
After your batter is smooth carefully fold in the raspberries and chocolate chips by hand.
Pour your batter into a well-greased 9 x 5 loaf pan. You can sprinkle some additional raspberries and chocolate chips on top to make it look extra pretty!
Bake for 60-70 minutes until an inserted knife comes out clean of batter. The top should be golden brown. If the top starts getting too dark before the bread is cooked through, just cover it with foil for the remaining baking time. Check often since your oven may vary in temperature and baking time- you want this to be moist and not get overcooked.
The moist texture is exactly what I love about banana bread. The combination of the mashed bananas, sour cream, and melty chocolate make this bread extra decadent and super moist. I especially love the addition of raspberries since they are quickly becoming one of my favorite fruits and add just a touch of tartness and a bit of texture to this super sweet bread. This is a perfect Valentine's Day breakfast or treat for any time of the year!