Dark Chocolate Raspberry Banana Bread

Isn’t it funny how social media can take a fairly simple recipe and shoot it into stardom. I’m sure pinterest has launched more than one person into food blog success from such a posting. It was there that I ran across this little gem of a recipe.

I have made a few varieties of banana bread, some that have included chocolate chips, but I’ve never done dark chocolate or raspberries. It turned out to be very tasty and moist. My center had some trouble baking all the way through (the same as a few others) but it wasn’t enough to distract from the deliciousness of the bread. My loaf probably doesn’t look quite as beautiful as the original because I didn’t add extra chocolate and raspberries to the top, but it still was a hit while we were on vacation to the happiest place on earth. Enjoy!

Dark Chocolate Raspberry Banana Bread
Source: Recipe Boy

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons unsalted butter, 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 extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt.

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.

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.

Makes one 9×5 inch loaf

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