dark chocolate raspberry banana bread

INGREDIENTS

  • 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

Instructions

  1. Preheat oven to 180C. Spray a 9×5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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
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