In hunting down some tasty recipes that will hopefully not disappoint, I tripped across this delightful little banana bread recipe and bookmarked it for a rainy day. To be honest, I really didn't think I'd ever end up making it since I already have a couple of favorite banana bread/muffin recipes that I'm very happy with, and really, who needs another banana bread recipe, even if it does contain something as delicious as raspberries? Well, I'll tell you who does, YOU DO! This banana bread is heavenly!
It is super easy to make, and keeps wonderfully -- even three days after making it it was still very fresh and moist. Three days? I'm not sure how there was anything more than crumbs left after three days in this house (other than the fact I *HID* it -- the things one has to do with a household full of boys!)
So, this morning I shared some with two co-workers (who always seem to love my baking creations), as well as with my new commuter friend and her husband. She said it put her banana bread to shame (I doubt it!), and her husband said that now he's confident he won't be disappointed with the Christmas cookies we're making (apparently for him!). So, do try it... it's delicious!
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, softened to room temperature
2 large eggs
1 & 1/2 cups mashed very ripe banana (about 3 medium or 5 small bananas)
1/3 cup vanilla yogurt
1 tbsp vanilla extract
3/4 cup dark chocolate chips (or semi-sweet)
1 cup halved raspberries, tossed in 1 tbsp all-purpose flour
- Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside
- In the bowl of a stand mixer, cream the butter until fluffy.
- Add the sugar and continue to beat on medium speed until well blended (about 3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
- Gradually stir in the flour mixture by hand, until just combined (do not over mix).
- Fold in the chocolate chips and then gently stir in the raspberries (you do not want the raspberries to bleed their color).
- Sprinkle a few extra raspberries and chocolate chips on top if desired.
- Spoon the batter into the prepared loaf pan (it will be very thick).
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool 15 minutes in the pan on a wire rack.
- Remove from pan and cool completely on a wire rack.