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    You are in: Home / Recipes / Dark Chocolate Raspberry Banana Bread Recipe
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    Dark Chocolate Raspberry Banana Bread

    Dark Chocolate Raspberry Banana Bread. Photo by licked_cupcake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    licked_cupcake's Note:

    Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.

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    Serves: 12



    Units: US | Metric


    1. 1
      1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
    2. 2
      2. In a medium bowl, whisk together the flour, baking soda and salt.
    3. 3
      3. Cut raspberries in half, then toss them with 1 tbsp flour.
    4. 4
      4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
    5. 5
      4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
    6. 6
      tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.

    Ratings & Reviews:


    Nutritional Facts for Dark Chocolate Raspberry Banana Bread

    Serving Size: 1 (126 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 370.0
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 7.2 g
    Cholesterol 42.9 mg
    Sodium 225.9 mg
    Total Carbohydrate 59.9 g
    Dietary Fiber 3.8 g
    Sugars 36.0 g
    Protein 5.2 g

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