Weekends are sacred. 

Long weekends are the stuff of dreams. 

For me, I look forward to spending whole days in the kitchen, just pottering away, camera never too far away. It’s my #1 #happyplace

Easter long weekend I didn’t get much chance to do any cooking (other than coconut pancakes). I was enjoying road trips, trying to enjoy some couch time (very rare for me!) and, well I had my birthday. 

Luckily, ANZAC Day weekend was only a few days later, so I planned my social commitments around my cooking ones. 

I bought lots of fresh fruit and veg before Easter as I didn’t want to be caught out with the shops closed for public holidays. I had eaten a few bananas, but had four that were left and needed to be turned into something fabulous. A bit of research on pinterest, and I had ideas swirling around. This was by far the prettiest option though, and it required four bananas exactly. I had leftover yoghurt in the fridge, frozen berries, and an abundance of chocolate chips (cos you always should!). BAM! It was meant to be.

Easy to make? Tick.

Looks good? Tick, tick!

Tastes as good as it looks? Tick, tick, tick!

I packaged up slices and distributed them to some lucky friends. It was well received. It was a perfect treat, more cake like in texture than bread, and goes perfectly with a cup of tea, any time of the day!

Raspberry, Dark Chocolate Chip Banana Bread

Print Recipe

Ingredients

  

• 115 g unsalted butter softened to room temperature
• 150 g brown sugar
• 2 large eggs room temperature preferred
• 80 g Greek yogurt
• 2 cups mashed bananas about 4 large very ripe bananas
• 1 teaspoon vanilla extract
• 250 g plain flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 135 g dark chocolate chips plus extra to top with
• 150 g halved raspberries tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking* (frozen works well, no need to half them though)

Instructions

 

• Adjust the oven rack to the lower third position and preheat the oven to 180C degrees (or 160C fan-forced). Lightly spray a loaf pan with nonstick spray. Set aside.
• Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.
• In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not over-mix. Gently fold in the raspberries and chocolate chips.
• Spoon the batter into the prepared baking pan - sprinkle with a few additional chocolate chips if desired. Bake for 60-65 minutes, loosely covering the bread with aluminium foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Notes

Adapted from Sally's Baking Addiction