Sometimes you have days where you have to make your own happy.
This is that.
Banana bread, right out of the oven, brimming with fresh raspberries and melty chunks of dark chocolate. Would it be weird to eat this with a spoon?
Speaking of determination and sugar, this is summer bucket baking times two! Making banana bread meets baking with berries.
Andddd I had kettlecorn for dinner the other night. Summer bucket success!
Raspberry Dark Chocolate Banana Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 large bananas)
1/3 cup low-fat vanilla yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
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. Set aside.
Stir in the flour mixture just until moist. Do not overmix! Gently fold in the chocolate chunks and halved raspberries tossed in flour.
Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove from pan and allow to cool completely.
*Note: If the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. I had to place a sheet of foil over the top as well during the last 15 minutes of baking to keep the top from over-browning/burning.
Source: Recipe Boy.