Raspberry Dark Chocolate and Banana Bread

Raspberry Dark Chocolate and Banana Bread

This recipe is from www.recipeboy.com

Don’t be put off by the American style of this recipe.  It’s delicious and easy to make. You can buy a set of cup measures cheaply. If you are in any doubt about the ingredients, google always helps.

2 cups all purpose flour (plain flour)

¾ tsp baking soda (bicarbonate of soda)

½ tsp salt

1 cup granulated sugar

4 tbsp (½ stick) unsalted butter at room temperature

2 large eggs

1½ cups mashed ripe banana (approx. 3 bananas)

⅓ cup plain low fat yogurt (I used buttermilk as I had it in)

1 tsp vanilla extract

1 cup dark chocolate chips or chunks (this was about 120g)

1 cup halved raspberries, (keep a few for the top of the cake) tossed in 1 tbsp plain flour.

Preheat the oven to 350ºF/180ºC/Gas 4.  Spray a 9” x 5” loaf pan (2lb loaf tin) with cooking spray or line with baking parchment.

In a medium bowl, whisk the flour, baking soda and salt or less messy, sieve them.

In a separate large bowl, beat the sugar and butter until well blended,  Add the eggs, one at  a time, beating well after each addition.  Add the banana, yogurt and vanilla and beat once more. Gently fold in the flour mixture until just mixed. Stir in the chocolate chunks/chips (keep a few for the top if you want).  Now gently stir in the raspberries and flour.

Spoon the batter into the prepared tin.  Bake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. Cool for 15 minutes in the tin on a wire rack then remove the cake from the pan and cool completely on a wire rack.

Tips from the recipe creator:

Don’t used frozen or washed raspberries, they will add too much moisture.

If the top browns too quickly cover with foil.