Effortless Banana Chocolate Raspberry (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
200 grams regular sugar
02 -
0.5 teaspoon salt
03 -
0.75 teaspoon baking soda
04 -
250 grams plain flour, plus an extra spoonful for raspberries
→ Wet Ingredients
05 -
1 teaspoon vanilla essence
06 -
80 millilitres low-fat plain yoghurt
07 -
375 grams banana, mashed (usually 3 ripe ones)
08 -
2 big eggs
09 -
4 tablespoons (56 grams) non-salted butter, soft
→ Mix-ins
10 -
125 grams fresh raspberries, sliced and rolled in a bit of flour
11 -
170 grams chocolate chunks or chips, dark
# Instructions:
01 -
After baking, let the loaf sit in the pan on a rack for around 15 minutes. Then take it out so it can finish cooling before you slice it up.
02 -
Bake for 50 to 60 minutes. You’ll know it’s ready when a stick pushed into the middle comes out clean.
03 -
Spread the batter into your prepped pan. Sprinkle extra raspberries or some more chocolate on top if you want it to look fancy.
04 -
Stir the chocolate bits into the batter, then gently fold in the flour-dusted raspberries. Be careful so you don’t crush ‘em.
05 -
Gently fold the dry stuff into the wet bowl. Just mix till it’s all barely put together. Leave it a bit lumpy and don’t overdo it!
06 -
Crack in the eggs one after the other, beating each in before adding the next. Then add in the mashed bananas, yogurt, and vanilla. Mix till everything’s joined together.
07 -
Grab a big bowl and blend butter with sugar using an electric mixer on medium. Beat for about a minute till it’s pale and creamy.
08 -
Toss flour, baking soda, and salt together in a medium bowl. Whisk them till well mixed.
09 -
Turn your oven to 175°C first. Spray or grease your 23x13 cm loaf pan so nothing sticks.
# Notes:
01 -
Tossing raspberries in flour helps keep them from falling to the bottom.
02 -
Going easy on mixing at the end means your loaf stays soft.