DARK CHOCOLATE RASPBERRY BANANA BREAD
Super moist and incredibly sweet brown sugar banana bread filled with dark chocolate chips and raspberries.
Ingredients
- 1 teaspoon of salt
- 1 cup of brown sugar
- 1 teaspoon of baking soda
- 2 eggs at room temperature
- 3 ripe bananas, mashed
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- ¼ cup dark chocolate cocoa
- 2 cups all-purpose flour
- ½ cup unsalted butter (1 stick), softened at room temperature
- 1/3 cup plain Greek yogurt at room temperature
- 1 cup rinsed and patted fresh raspberries
- ½ cup of chocolate chips
Instructions
First, preheat the oven to 350 degrees. Generously grease your 9x5 mold with butter or line with baking paper.
Then, combine the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Put aside.
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each. Then add the mashed bananas, yogurt and vanilla.
Slowly mix the dry ingredients into the banana mixture. Mix just enough to combine. Add the chocolate chips. Gently fold in the raspberries using a spatula.
Pour the dough into the prepared pan.
Bake until a toothpick comes out clean, about 60 to 70 minutes. Let cool slightly before serving. Happy Cooking Time.
Recipe Notes
You can use plain Greek yogurt or for a little more raspberry flavor, use raspberry Greek yogurt.
