Raspberry Dark Chocolate Banana Loaf

Ingredients

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• 2 cups (250g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain Greek yogurt or sour cream
• 2 cups (460g) mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• 3/4 cup (135g) dark chocolate chips (or semi-sweet)
• 1 cup (150g) halved raspberries, tossed in 1 tablespoon (8g) all-purpose flour

Instructions

1. 1

   Position a rack in the lower third of the oven and heat it to 350°F (177°C). Grease the loaf pan.

2. 2

   In a bowl, whisk the flour, baking soda, salt and cinnamon together.

3. 3

   In a separate bowl, cream the butter and sugar for about 2 minutes, until smooth. Beat in the eggs one by one, followed by the yogurt, mashed banana and vanilla.

4. 4

   With the mixer on low, add the flour mixture and mix only until no dry streaks remain. Gently fold in the chocolate chips and the flour-dusted raspberries.

   
6. 5

   Scrape the batter into the pan and bake for 60-75 minutes, laying foil loosely over the top halfway through. Start checking at around 60 minutes, then every 5 minutes after; the loaf is ready when a toothpick comes out with just a few moist crumbs.

   
7. 6

   Leave the loaf in its pan on a wire rack for 1 hour, then turn it out and let it finish cooling on the rack.

8. 7

   Keep covered at room temperature for 2 days or in the fridge for up to 1 week. The flavor peaks on day 2.