5.9.12

Raspberry- Dark Chocolate Banana Bread

This Sunday, I hosted a Brunch for a small group of friends, celebrating 100 Days of the Breakfast Project! I am beyond excited about the way it's shaping up. It started off as just this thing I wanted to do, and now I am overwhelmed by the support and love my friends and family have given me. From a young girl struggling to make an Omelet right, I have grown into a woman who can manage to put together a meal for about 20-30 people.I would call it an improvement.

So well, I wanted to make something with Chocolate and raspberries, and I found an amazing recipe for a bread HERE. I was thrilled. It sounded simple, but posed a problem. I had no fresh berries to work with. I decided to compromise and use Raspberries in Light Syrup in my recipe. Apart from that one change, everything else remains the same.



I am new to baking, and am learning on the job. But it's the only way to learn, for an untrained cooking enthusiast, practice is the way to go. This bread is best served very fresh, so keep everything ready and handy. I had lots to make and prepare for the Brunch and had to make this bread ahead. I feel that it would have tasted even better had I made it just before serving. Well, we all live and learn.





Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup tinned raspberries, or fresh raspberries tossed in 1 tablespoon all-purpose flour

Preparation
  • Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. I took the original recipe’s tip and sprinkled a few additional chocolate chips on the top of the loaf.
  • Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
HEALTH NOTE:
A cup of fresh raspberries contains high levels of assorted vitamins and minerals needed for healthy body functions, including 186 mg of potassium, necessary for maintaining healthy blood pressure; 31 mg of calcium, needed for bone development and growth; and 167 combined mcg of lutein and zeaxanthin.

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