We are in full swing Spring sports here with each of the kids either in soccer or lacrosse. That means a busy mom driving kids back and forth to practices and watching game after game. I LOVE it. But I don’t always love the busy-ness of the season. So I like to have something on hand that the kids can grab for a little snack on the go. One of their favorites is this Raspberry Chocolate Chip Banana Bread Recipe.
I love it because it is a little bit healthier than some of the snacks my kids want to grab after school and I know what is in it. You can leave out the chocolate chips if you would prefer the kids to have a little less sugar, but sometimes you just gotta have chocolate. I love the chocolate with the tart raspberries!
You can throw in fresh (or frozen) raspberries or switch it out for some fresh blueberries or cranberries. Whatever you prefer will make a great substitution if you don’t love raspberries. The bread freezes great too, so you can freeze the whole loaf or freeze individual slices so the kids can grab one and stick it in their lunch box….or you can pull one out for yourself!
Raspberry Chocolate Chip Banana Bread
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 chocolate chips
1 cup raspberries, tossed in 1 tablespoon all-purpose flour
- Preheat oven to 350°F. Spray a 9×5-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.
- Add the eggs beating well after each one. 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 chips and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top.
- Pour 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.
We have these Wilton Long Loaf Bread Pans (can be seen in the video too) and love baking our bread recipes in them. You can find them here. These pans tend to bake the bread better without leaving you with burnt edges and a uncooked center! I usually like to double the recipe when I can so that we have enough to store some in the freezer to pull out later. It is like a fun little surprise that you can discover later when you are desperate for a good snack and you don’t feel like making something!
Go ahead and make some today! I think you will really like it! Also, feel free to experiment and change up the additions you put into the bread. Some nuts would also be super yummy in this bread. I suppose raisins could also be a tasty addition…if you like raisins that is…but I don’t understand why you would ruin a perfectly good recipe by throwing those in… :).
Thanks for stopping by! xoxo
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