- 2 cups white whole wheat flour (or all-purpose flour)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 4 Tbsp unsalted butter, softened to room temp
- 2 large eggs
- 1.5 cups mashed very ripe banana (about 3 bananas)
- 1/3 cup plain low fat yogurt
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips (I used half semi-sweet, half dark chocolate)
- 1 cup halved raspberries, tossed in 1 Tbsp all-purpose flour
- Preheat oven to 180C. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
- Slowly stir in the flour mixture by hand, until *just combined* – do not overmix. Fold in the chocolate chips and then gently stir in the raspberries – you do not want the raspberries to bleed their color. You may sprinkle a few raspberries + chocolate chips on top for looks as well.
- The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. 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