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Raspberry white chocolate bananabread

Prep Time 15 minutes
Cook Time 1 hour
Course cake

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
  • 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 9x5 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.
Keyword Cake