Delicious banana bread with fresh raspberries and some chocolate. Great combination!
1/2 cup (120g) butter, softened
1/2 cup (100g) brown sugar
2 medium eggs, room temperature
1/3 cup (100g) yogurt
3 large ripe bananas, mashed
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate (70% cocoa), chopped
1 cup (150g) fresh raspberries
2 mini bananas
1. Preheat the oven to 350˚F (175°C). Line a 9×5 inch (23x13cm) loaf pan with a piece of baking parchment and grease lightly. Set aside.
2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the mashed bananas, yogurt, and vanilla extract and mix until well combined. Mix the flour with baking soda, cinnamon, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold in. Add the raspberries and fold in very carefully. Pour the batter into the prepared loaf pan and smooth out the top. Peel the mini bananas, cut in half lengthwise and place on top of the batter. Bake for 60-65 minutes. In case the top gets too dark, cover with some aluminum foil and continue baking. Check with a wooden skewer and bake until the skewer comes out clean. Take out the oven, let cool down in the pan for some time, then lift out with the baking parchment and place on a wire rack to cool down completely.
Keywords: banana bread, raspberries, chocolate