Monday, August 6, 2012

Dark Chocolate Raspberry Banana Bread.

Sometimes you have days where you have to make your own happy.

This is that.

This banana bread was baked on a lazy August morning, with bright, slanted, summer light, creamy raspberry coffee, and my comfiest pajamas.  

It was baked with a fistful of determination and chocolate... determination that for 50-60 minutes I was going to put all the stresses of work, life, and laundry on hold. Just put it all on hold, bake banana bread, drink coffee, and watch as much Pretty Little Liars as possible. 

And chocolate... because this is straight-up cake for breakfast. Cake that genuinely smells like Christmas... if Christmas smelled like bananas, berries, and home. It's a quickbread thing. Banana bread, raisin bread, zucchini bread, lemon bread... they will always, always remind of lazy afternoons at the pool, best friends, summer vacation, and coming home to Mom pulling a fresh-baked loaf out of the oven. It's right up there with grilled cheese, pancakes, and apple pies. You know. Stuff only a mom can make.

Banana bread, right out of the oven, brimming with fresh raspberries and melty chunks of dark chocolate. Would it be weird to eat this with a spoon?

Okay fine. I'll slice it.

Speaking of determination and sugar, this is summer bucket baking times two! Making banana bread meets baking with berries.

Andddd I had kettlecorn for dinner the other night. Summer bucket success!

Raspberry Dark Chocolate Banana Bread

Printable Recipe

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

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. Set aside.

In the bowl of an electric mixer (or in a larger bowl with a wooden spoon), beat the sugar and softened butter until well-combined, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add the banana, yogurt, and vanilla extract and beat until well-combined. 

Stir in the flour mixture just until moist. Do not overmix! Gently fold in the chocolate chunks and halved raspberries tossed in flour.

Pour evenly into prepared loaf pan. Sprinkle with a handful of dark chocolate chips and halved raspberries. 

Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove from pan and allow to cool completely.

*Note: If the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. I had to place a sheet of foil over the top as well during the last 15 minutes of baking to keep the top from over-browning/burning. 

Source: Recipe Boy.