Raspberry Dark Chocolate Banana Bread

As my mother would say...

Food for the Gods!

My version may not be pretty...

but it sure is good.



2 cups white whole wheat flour (or all-purpose flour)
 - I used Gluten Free Bob's Red Mill All purpose baking flour

3/4 tsp baking soda

1/2 tsp salt

3/4 cup sugar

4 Tbsp (1/2 stick) unsalted butter, softened to room temp

2 large eggs

1 and 1/2 cups mashed very ripe banana (about 3 bananas) - I used 4

1/3 cup plain low fat yogurt  - I used vanilla yogurt

1 tsp vanilla extract

3/4 cup dark chocolate chips (I used half semi-sweet, half dark chocolate) - I used semi sweet only

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

Preheat oven to 350F. 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.

I threw everything in the bowl at the same time (oh yes I did).. except the chips and raspberries, which I folded in once batter was mixed. Still came out great.

The batter will be very thick ( not mine) , 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.

YUM!

I found the recipe at sallysbakingaddiction.com