Chocolate Raspberry Banana Bread
2 cups white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
2 large eggs
1.5 cups mashed ripe banana (about 3 bananas)
1/3 cup plain yogurt
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
1 cup halved raspberries (fresh or frozen)
Preheat oven to 350 degrees. Prepare 1-2 loaf pans. (I used two. Original recipe calls for only one pan and a longer baking time.)
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. 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 mashed banana, yogurt, and vanilla.
Slowly add dry ingredients until just combined. Gently fold in the chocolate chips and raspberries.
Pour into prepared pan(s). Bake 30-40 minutes if using two pans, 50 to 60 minutes if using one or until a toothpick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack, then remove from pan to the wire rack and cool completely.