09 October 2012

MNM's Bake: Dark Chocolate & Raspberry Banana Bread

Oh my.

So moist. So tasty. So good. And I even made it gluten-free.

2 cups flour (normal or gluten-free)
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
50g butter
2 eggs
1 1/2 cups mashed banana (approx 2-3 bananas)
1/3 cup plain low-fat yoghurt
1 tsp vanilla essence
1 cup dark chocolate chunks or chips
1 cup halved raspberries tossed in 1 Tbsp flour

1. Preheat oven to 180 degrees
2. In a medium bowl, whisk together flour, baking soda and salt.
3. In a separate large bowl (or in the food processor), beat the sugar and butter together until well blended.
4. Add the eggs one at a time, beating well.
5. Add the banana, yoghurt and vanilla essence and beat until blended.
6. Stir in the flour, just until moist, don't overmix.
7. Stir in the chocolate chunks and the raspberries gently. If you want, sprinkle a few chocolate chips and raspberries on the top to make it pretty.
8. Spoon batter into a pre-greased loaf tin, and bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
9. Cool for 15 minutes on a wire rack in the pan before turning out and leaving to cool completely.

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