Raspberry Chocolate Chip Banana Bread

By Jennifer

0 Person

120 Minutes

0 Calories

I love it because it is a little bit healthier than some of the snacks my kids want to grab after school and I know what is in it. You can leave out the chocolate chips if you would prefer the kids to have a little less sugar, but sometimes you just gotta have chocolate. I love the chocolate with the tart raspberries! You can throw in fresh (or frozen) raspberries or switch it out for some fresh blueberries or cranberries. Whatever you prefer will make a great substitution if you don’t love raspberries. The bread freezes great too, so you can freeze the whole loaf or freeze individual slices so the kids can grab one and stick it in their lunch box….or you can pull one out for yourself!

Ingredients

1 cup raspberries, tossed in 1 tablespoon all-purpose flour
1 cup chocolate chips
1 tsp. vanilla extract
1/3 cup plain low-fat yogurt
1 1/2 cups mashed ripe banana (about 3 bananas)
2 large eggs
4 tbsp. (1/2 stick) unsalted butter, at room temperature
1 cup granulated white sugar
1/2 tsp. salt
3/4 tsp. baking soda
2 cups all-purpose flour

Method

01

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking soda and salt.
02

In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended.
03

Add the eggs beating well after each one. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix.
04

Stir in the chocolate chips and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top.
05

Pour batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Related Tags

Raspberry Chocolate Chip Banana Bread

4.4

( By Jennifer )

01 Information

Grade easy
Serving 0
Prep Time 60 Mins
Cook Time 60 Mins
Total Time 120 Mins

02 Ingredients

1 cup raspberries, tossed in 1 tablespoon all-purpose flour

1 cup chocolate chips

1 tsp. vanilla extract

1/3 cup plain low-fat yogurt

1 1/2 cups mashed ripe banana (about 3 bananas)

2 large eggs

4 tbsp. (1/2 stick) unsalted butter, at room temperature

1 cup granulated white sugar

1/2 tsp. salt

3/4 tsp. baking soda

2 cups all-purpose flour

03 Method

Step 1

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking soda and salt.

Step 2

In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended.

Step 3

Add the eggs beating well after each one. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix.

Step 4

Stir in the chocolate chips and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top.

Step 5

Pour batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

04 Author

Jennifer

79 Recipes

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