Description
Moist, lightly sweetened whole wheat raspberry banana bread! Fresh berry banana bread sprinkled with tart raspberries and studded with dark chocolate chips.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup coconut palm sugar*
- 1/4 cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup mashed banana (2–3 bananas)
- 1/2 cup plain Greek yogurt**, room temperature
- 1 cup fresh raspberries***
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 F and spray a loaf pan with non-stick spray or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and sugar; set aside. Using a handheld mixer or in the bowl of a stand mixer, blend the butter until creamed. Blend in the eggs, one at a time. Add the banana, yogurt, and vanilla until combined.
- Slowly add in the dry ingredients to the wet, blending continuously. Once combined, fold in the raspberries and chocolate chips by hand. Do not overmix!
- Pour the batter into the prepared loaf plan and place into the oven for 1 hour, or until a toothpick inserted in the middle comes out clean. Allow the loaf to cool for about 10 minutes in the pan before removing and fully cooling on a wire rack.
Leftover bread will keep for 3-4 days at room temperature, in an airtight container. To freeze, place the fully cooled loaf in an airtight bag or container and freeze for up to 2 months.
Notes
*You can substitute the coconut palm sugar for regular granulated sugar
**I use 2% Greek yogurt but you could also use non-fat
***If using frozen raspberries, do not thaw before using in the recipe and very carefully add them at the end, just before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: bread
- Method: bake
- Cuisine: american
