Raspberry Dark Chocolate Banana Bread

Photo by Sarah S.
Adapted from recipeboy.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from recipeboy.com

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 raspberries, tossed in 1 tablespoon all-purpose flour

Directions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray. 2. In a medium bowl, whisk together the flour, baking soda and salt. 3. 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. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty. 4. Spoon the batter into the prepared pan. Bake for 50 to 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.

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