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Ingredient
Dark chocolate raspberry banana bread (substitute pumpkin puree and/or applesauce)
Introduce
Ingredient
3/4 cup
packed light or dark brown sugar
1/3 cup
plain Greek yogurt
1 teaspoon
vanilla extract
2 cup
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
baking powder
1/4 teaspoon
salt
1 half
teaspoon cinnamon
3/4 cup
dark chocolate chip
Cooking instructions
* Step 1
Adjust oven rack to lower third position and preheat oven to 350. Lightly spray 2 9 x 5 loaf pan with nonstick spray. Or use one large silicone pan or 5 mini loaf pans
* Step 2
Cream together butter and brown sugar on medium speed, about 3 minutes. On medium speed add the eggs one at a time, beating after each addition. Add in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Set aside
* Step 3
In a large bowl, toss flour, baking soda and powder, salt, and cinnamon together until combined. Using a spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir together until no more flour Pockets remain. Do not overmix. Gently fold in the raspberries and chocolate
* Step 4
Pour batter into prepared baking pan. May sprinkle additional chocolate chips if desired. Bake for 60 to 65 minutes, Loosely covering the bread with aluminum foil at the 30-minute mark to prevent thighs from getting too Brown. A toothpick inserted in the center of the loaf will come out clean when bread is done. Allow bread to cool completely in the pan before slicing.
Note: if there is a photo you can click to enlarge it
Tag
unsalted butter, softened to room temperature
packed light or dark brown sugar
large egg (room temperature)
plain Greek yogurt
mashed bananas, about four large ripe banana (substitute with pumpkin puree or applesause)
vanilla extract
all purpose flour
Baking soda
Baking powder
Salt
teaspoon cinnamon
dark chocolate chip
halved raspberries, toss in 1 tbsp flour
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