Raspberry Dark Chocolate Banana Bread
Description
This tasty bread is best if using fresh raspberries. It can be enjoyed for breakfast, brunch or as a dessert! Yes, it's that good!
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved, fresh, dried raspberries, tossed in 1 tablespoon all-purpose flour
Directions
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Preheat oven to 350°F. Spray a 9x5-inch Pyrex pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
In a separate large bowl, beat the sugar and butter with a mixer at medium speed until well blended, about 1 minute. Add in eggs one at a time, beating well after each one. Add banana, yogurt, and vanilla; beat until blended.
Stir in the flour mixture; just until moist. Don't over-mix. Stir in chocolate chunks and gently stir in the raspberries.Sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
Spoon the batter into the pan. Bake on the middle rack for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. After about 25 minutes, if the top seems to be browning too quickly, cover with foil.
Cool 15 minutes in the pan on a wire rack. Remove from pan, sliding a knife around the edges, and cool completely on the wire rack.