Happy hump day, friends! I can’t tell you how glad I am for today! It’s been a crazy week – well, couple of weeks, actually – at work, but all the hard work paid off and the chaos all comes to an end today – Hallelujah!! And to celebrate, I am sharing this delicious, fruity, chocolaty dessert with you all! Aren’t I the sweetest?!?!
Dark chocolate and raspberry has been my favorite flavor combination for as long as I can remember, equal to mint and chocolate of course, so any time I see a dessert combining the two, I’m immediately drawn to it. I’m not usually a fan of banana bread, or banana-anything, in general, but I decided to give this bread a try. I’m glad that I did. The banana flavor was not overwhelming and the raspberry and chocolate flavors really stood out. And I used white whole wheat flour so it was a leetle healthier 😉
This was the first treat I’d taken to work in – awhile – and it was a big hit! The girls, and the new boss, all loved it and are glad that I’m bake in baking mode again. I’m trying to bake one thing each week (on Sunday so it goes straight to work on Monday!), and so far, that plan is going well. It’s only been 2 weeks, but hey…that’s two goodies for my pals at work! Keep an eye out for the next one coming up soon.
Raspberry-Dark Chocolate Banana Bread
As seen on Recipe Boy
- 2 cups white whole wheat flour (or ap flour, or 1 cup ap + 1 cup whole wheat)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated white sugar
- 4 Tbsp (1/2 stick) unsalted butter, at room temperature
- 2 large eggs
- 2 ripe bananas, mashed
- 1/3 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks or chips
- 6 oz raspberries, tossed in 1 tablespoon flour
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, combine the flour, baking soda and salt.
- In the bowl of your stand mixer (or a large bowl if using a hand mixer) beat the sugar and butter with at medium speed until blended and fluffy, about 1 minute.
- Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla and mix.
- Stir in the flour mixture until just combined, and then stir in the chocolate and raspberries.
- Spoon the batter into the prepared pan and bake for 50-60 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.
*Mine still “felt” a little gooey in the very center, even though the toothpick came out clean. I went ahead and left it as it was, let it cool and then refrigerated it overnight. The next day when I cut it all up for my co-workers it was just fine in the center, not gooey or un-cooked. I cooked mine for 50 minutes, but if you are uncomfortable with any gooey-ness, go ahead and cook yours a little longer 🙂
Leave a Reply