I love raspberries more than any other fruit, so it was time to add them to banana bread!
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.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 258 (59%)|
|Amt Per Serving||% DV|
|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 %|
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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
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