Prep 15 mins
Cook 1 hr
Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.
- 2 cups flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup white sugar
- 4 tablespoons softened butter
- 2 eggs
- 3 overripe bananas, mashed
- 1⁄3 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 (12 ounce) packagedark semisweet chocolate chunks
- 1 cup raspberries
- 1 tablespoon flour
- 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
- 2. In a medium bowl, whisk together the flour, baking soda and salt.
- 3. Cut raspberries in half, then toss them with 1 tbsp flour.
- 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
- 4. Spoon the batter into the prepared pan. Bake for 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.
- tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.