Last night I decided to use some over ripe bananas. But, I've made banana bread so many times that it doesn't please me anymore. I added a little twist this evening, dropping an even number of fresh raspberries into the mix.
The cakes didn't come out as I hoped. I think what would've made it better was to separate the batter into two equal parts. In one part, add crushed raspberries, in the other part, dark chocolate chips. I think that combination would've been more interesting to the palette. Perhaps a dark chocolate raspberry banana bread would be delicious.
Dark Chocolate Raspberry Banana Bread
Ingredients
- 2 cups all-purpose flour
- ¼ cup dark chocolate cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup brown sugar
- ½ cup unsalted butter, (1 stick) softened to room temperature
- 2 eggs, room temperature
- 3 ripe bananas, mashed
- 1/3 cup plain greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, rinsed and pat dry
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Generously grease your 9x5 pan with butter or line with parchment paper.
- Mix together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each one. Then add in the mashed banana, yogurt and vanilla.
- Slowly combine the dry ingredients to the banana mixture. Mix just until combined. Add in the chocolate chips. Gently fold in the raspberries with a spatula.
- Pour the batter into the prepared pan.
- Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
Notes
- You can use either plain greek yogurt or for a little more raspberry flavor, use raspberry greek yogurt.
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