Recipe by licked_cupcake
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
Directions See How It's Made
- 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.