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Dark Chocolate Raspberry Banana Bread

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 large bananas)

1/3 cup low-fat vanilla yogurt

1 teaspoon vanilla extract

1 cup dark chocolate chunks or chips

1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour


Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.


In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.


In the bowl of an electric mixer (or in a larger bowl with a wooden spoon), beat the sugar and softened butter until well-combined, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add the banana, yogurt, and vanilla extract and beat until well-combined. 


Stir in the flour mixture just until moist. Do not overmix! Gently fold in the chocolate chunks and halved raspberries tossed in flour.


Pour evenly into prepared loaf pan. Sprinkle with a handful of dark chocolate chips and halved raspberries. 


Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove from pan and allow to cool completely.


*NoteIf the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. I had to place a sheet of foil over the top as well during the last 15 minutes of baking to keep the top from over-browning/burning. 


Source: Recipe Boy.


Printed From: Bakergirl.

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