Raspberry Dark Chocolate Banana Bread
For when you need a little something more in your banana bread!
Ingredients
Ingredients
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 tablespoons unsalted butter at room temperature
- 2 large eggs
- 1 1/2 cups mashed ripe banana about 3 bananas
- 1/3 cup plain low fat yogurt
- 1 teaspoon vanilla bean paste
- 1 cup dark chocolate chunks or chips
- 1 cup fresh raspberries halved
- 1 tablespoon all purpose flour for tossing raspberries
- Nonstick cooking spray for the pan
Instructions
- Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with nonstick cooking spray, making sure to coat the corners.
- In a medium bowl, whisk together 2 cups flour, baking soda, and salt until well combined.
- In a large bowl, beat the butter and sugar with a hand mixer on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
- Add the eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
- Add the mashed bananas, yogurt, and vanilla bean paste to the large bowl and mix until the batter looks smooth and creamy.
- In a small bowl, toss the halved raspberries with 1 tablespoon flour until coated, then set aside.
- Sprinkle a spoonful of the dry flour mixture over the dark chocolate chunks and the floured raspberries.
- Add the remaining dry ingredients to the wet mixture and gently fold with a spatula just until no dry streaks of flour remain.
- Gently fold in the dark chocolate and raspberries until they are evenly distributed throughout the batter.
- Spoon the batter into the prepared loaf pan, smooth the top, and tap the pan lightly on the counter to release any large air bubbles.
- Bake in the center of the oven for 50 to 60 minutes, or until a wooden pick inserted in the center comes out mostly clean with a few moist crumbs.
- Place the pan on a wire rack and let the bread cool in the pan for 15 minutes.
- Run a thin knife around the edges, remove the loaf from the pan, and cool completely on the wire rack before slicing and serving.
Notes
- Tossing the raspberries in flour helps keep them from sinking and prevents the juices from making gummy pockets in the bread.
- If the top of the loaf browns before the center is done, tent it loosely with foil for the remaining bake time.
- You can substitute Greek yogurt or sour cream for the low fat yogurt if needed.
- Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
- If the top of the loaf browns before the center is done, tent it loosely with foil for the remaining bake time.
- You can substitute Greek yogurt or sour cream for the low fat yogurt if needed.
- Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.