Healthy Raspberry Chocolate Chip Banana Bread

• Vegetarian

• Produce

  • 3 Bananas, very ripe
  • 1 cup Raspberries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1 tsp Cinnamon, ground
  • 1/3 cup Coconut sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on bakerbynature.com

Description

Ingredients

• 1 and 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
• 2 large eggs, lightly beaten, at room temperature
• 1 teaspoon vanilla extract
• 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
• 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
• 1/2 cup mini chocolate chips (optional)

Directions

• Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
• In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.

Nutrition