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| Raspberry Dark Chocolate Banana Bread |
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2 cups all-purpose flour (GF use Domata) |
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3/4 tsp baking soda |
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1/2 tsp salt |
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1 cup granulated white sugar |
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4 tbsp (1/2 stick) unsalted butter, at room temperature |
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2 large eggs |
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1 1/2 cups mashed ripe banana (about 3 bananas) |
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1/3 cup plain low fat yogurt |
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1 tsp vanilla extract |
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1 cup dark chocolate chunks or chips |
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1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour (GF Use Domata) |
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Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray. |
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In a medium bowl, whisk together the flour, baking soda and salt. |
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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. |
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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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| | This recipe has gluten free notes |
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