I´m opening a raspberry season on the blog with a traditional Raspberry Chocolate Banana Bread. It is traditional because this recipe is the universal one, you basically can add anything to it, substitute raspberries with any seasonal fruit, use nuts instead of chocolate and so on. Another reason is that I made it so many times that the recipe is really upgraded. If it is not a perfection then at least a very good taste. The bread is really fluffy, moist and full of bananas. Raspberries are a perfect match to the chocolate sweetness and the subtle banana flavor. Moreover, you don´t need to be afraid that the bread would go off in this tropical weather. Since it has no filling, it is a perfect choice for summer. Although there are already a few recipes for a banana bread on the blog, as I said, it tastes great so I really make it quite often and this time I couldn´t resist.
- 115 g butter
- 150 g sugar
- 3 eggs
- 100 g Greek yogurt
- 4 bananas
- 2 tsp vanilla extract
- 260 g all purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 tsp cinnamon
- 150 g chopped dark chocolate
- 250 g fresh raspberries
- +all purpose flour
- +chocolate and fresh raspberries for decoration
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Beat butter and sugar together until fluffy using an electric mixer.
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Progressively add eggs. Beat and add yogurt, smashed bananas and vanilla extract. Mix everything together.
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In the second bowl, toss together flour, baking soda, salt and cinnamon.
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Incorporate flour mixture into butter mixture. Add chopped chocolate. Toss raspberries in a bit of all purpose flour to prevent them from sinking and fold them carefully into batter using a spatula.
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Pour the batter into butter-greased baking pan. Cover baking pan with baking paper and bake for 60 – 70 minutes on 190 – 200 degrees, until the inserted toothstick will come out clean.
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After the bread is cooled, it can be decorated with melted chocolate and fresh raspberries.
Bread baking pan - 30 cm
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