Raspberry white chocolate bananabread
Raspberry white chocolate bananabread
Equipment
- 1 loaf pan flour
- 2 Bowls
Ingredients
- 2 cups flour
- 3/4 tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar
- 4 tbsp unsalted butter at room temperature
- 2 eggs
- 1½ cup mashed ripe banana (3 bananas)
- 1/3 cup plain low fat yoghurt
- 1 tsp vanilla extract
- 1 cup white chocolate chunks/chips
- 1 cup halved raspberries tossed in 1 tablespoon of flour
Instructions
- Preheat oven 350F or 177C. Spray 9×5 inch loaf (23cmx13cm) pan with cooking spray (or butter)
- In a medium bowl, whisk together flour, baking soda and salt
- In a separate bowl, beat sugar and butter with mixer at medium speed until well blended
- Add eggs one at a time, beating well after each addition
- Add banana, yogurt and vanilla, beat until blended
- Stir in the flour mix, just until moist. Don't over-mix
- Stir in the chocolate chunks and gently stir in the raspberries.
- If you want, you can sprinkle a few additional chocolate chunks and raspberries on top to make it look pretty
- Spoon the batter in the the prepared pan. Bake for 50-60 minutes or until a wooden pick inserted in center comes out clean
- Don's use frozen raspberries or freshly washed raspberries. If top browns too quick, cover top with foil.