Raspberry- Dark Chocolate Banana Bread
Ingredients
- 2 cups Flour
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Sugar
- 1/2 stick Butter softened
- 2 large Eggs
- 3 Bananas mashed
- 1/3 cup low fat plain yogurt
- 1 tsp Vanilla
- 1 cup Dark chocolate chunks or chips
- 1 cup Raspberries halved; tossed in 1 tbsp flour
Instructions
- 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.
- *Don’t use frozen raspberries or freshly washed raspberries (they will add too much moisture).
- *If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
