Banana, raspberry & chocolate chip bread
Dark Chocolate + Raspberry Banana Bread
Can I get a Hellzzz, Yeah?
I sneak greek yogurt (or sour cream) into my banana bread to make it extra moist. And always remember, the browner the banana, the better. As bananas ripen, the sugars condense so they are extra sweet and extra banana-y. What? it’s totally a word.
XO, km
THE DISH:
banana, raspberry & chocolate chip bread | makes 1 standard loaf
THE STUFF:
2 1/4 cups AP flour
1 tsp baking soda
1/2 tsp salt
3 very ripe bananas
1 cup sugar
1/2 cup butter, melted
2 large eggs
5 oz plain Greek yogurt
1 tsp vanilla extract
1 pint raspberries
1/2 cup dark chocolate chip
THE HOW-TO:
Preheat the oven to 350°F. Grease loaf pan (or 4 if using mini loaf pans…I prefer them because I like the size of the slice!).
In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
In another large mixing bowl, add the bananas and mash with a fork. Add the sugar, melted butter, eggs, yogurt and vanilla. Stir the dry ingredients into the banana bowl just until everything is combined. Gently stir in the raspberries and chocolate chips.
Transfer to loaf pan(s) and bake until a toothpick comes out clean: about 70 minutes for one loaf and 45 minutes for mini loaves.