This recipe is a great breakfast idea any time of the year, but especially close to Valentine’s Day! Banana bread is super yummy anyway, but add the raspberries and dark chocolate chips and you’ve got yourself a special treat!
-2 cups unbleached all-purpose flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup granulated Truvia baking blend
-4 tablespoons (1/2 stick) unsalted Kerrgyold butter, at room temperature
-2 large eggs
-1 1/2 cups mashed ripe banana (about 3 bananas)
-1/3 cup plain Organic yogurt
-1 teaspoon vanilla extract
-1 cup dark chocolate chunks or chips
-1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. 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. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 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.