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Raspberry Banana Bread

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

  1. 2 cups all-purpose flour
  2. ¼ cup dark chocolate cocoa
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 1 teaspoon salt
  6. 1 teaspoon cinnamon
  7. 1 cup brown sugar
  8. ½ cup unsalted butter, (1 stick) softened to room temperature
  9. 2 eggs, room temperature
  10. 3 ripe bananas, mashed
  11. 1/3 cup plain greek yogurt, room temperature
  12. 1 teaspoon vanilla extract
  13. 1 cup fresh raspberries, rinsed and pat dry
  14. ½ cup chocolate chips
  1. Preheat oven to 350 degrees. Generously grease your 9x5 pan with butter or line with parchment paper.
  2. Mix together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
  3. 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.
  4. 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.
  5. Pour the batter into the prepared pan.
  6. Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
  1. You can use either plain greek yogurt or for a little more raspberry flavor, use raspberry greek yogurt.

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