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Banana Bread with a Twist

Baking bread is sometimes daunting. But this bread is totally worth it. Banana bread is usually a fan favorite. So why not spice it up a little bit. This banana bread includes dark chocolate and raspberries. Is there anything better than dark chocolate and raspberries? Maybe, but it is close to the top of the list. If raspberries aren’t your thing, try it with strawberries. Or trade dark chocolate for your favorite. That is the beauty of banana bread, you can add just about anything to it and it will turn out delicious! So without further ado, here is the recipe.

IMG_1308Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons room temperature unsalted butter
2 large eggs
3 mashed ripe bananas
1/3 cup plain Greek yogurt
1.5 teaspoon vanilla extract
1 cup (or more) dark chocolate chunks or chips
1 cup (or more) halved raspberries, toss these in a tablespoon of all-purpose flour to keep them from sinking

Directions:

1. Preheat oven to 350°F and grease two 8×4-inch loaf pans.
2. Whisk together the dry ingredients in a medium bowl – flour, baking soda and salt.
3. Beat the sugar and butter with an electric mixer at medium speed until well blended in a large bowl. Add the eggs one at a time, beating well after each egg. Add the banana, yogurt, and vanilla and beat until blended. Stir in the flour mixture just until moist. Do not over-mix. Stir in the chocolate and then stir in the raspberries very gently. Sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pans. Bake for 50 minutes or until a wooden toothpick 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.

When ready to eat, cut and serve. People will rave about this bread.