Sunday, November 11, 2012

Raspberry chocolate banana bread

You'll love this decadent twist on banana bread!

 Raspberry chocolate banana bread

2 cups all-purpose flour
3/4 teaspoon baking soda

½ teaspoon salt

1 cup granulated white sugar

4 tablespoons (½ stick) unsalted butter, at room temperature

2 large eggs

1 ½ cups mashed ripe banana (3-4 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chips
1 cup halved fresh raspberries, tossed in 1 tablespoon all-purpose flour


1. Preheat oven to 350°F. Spray a 9x5-inch glass loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate 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 chips and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chips and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake on center rack for 50 to 60 minutes or until a wooden toothpick 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.

I can eat this all day long...warm with butter for breakfast, cold for a snack. In fact....I'm eating some right now! You just have to try it!


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