directions:
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. 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.
For Frozen Breakfast: Bake as muffins, keep in freezer bags & label for 2 weeks out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 437 | ||
Calories from Fat: 258 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 226.1mg | 70 % | |
Sodium 162mg | 6 % | |
Potassium 344.4mg | 9 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 32.9g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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