Banana Raspberry White Chocolate Chip Bread
I have a tendency to buy bananas every time I go to the grocery store, even if I already have a dozen of them just sitting in my fruit basket at home. I think I’m comfortable overstocking on bananas because you can always find a use for them, like making banana muffins or banana bread. But sometimes I’m just too busy to bake something so the bananas just pile up, ripe to it’s absolute maximum, and attract a bunch of fruit flies, which has become very unpleasant. So in a desperate measure to get rid of the flies, I finally spared a couple of hours to make this banana bread, which incorporates raspberries and white chocolate chips. It came out to be full of fruity goodness with a wonderful outside crust and a moist, tender interior. I especially enjoyed the juicy chunks of raspberries in the bread (I wish there were more!). Best of all, it can serve as a healthy breakfast item with that subtle hint of sweetness from the white chocolate chips.
Banana Raspberry White Chocolate Chip Bread (adapted from For the Love of Cooking)
Yields 1 9-inch loaf
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup vanilla yogurt
- 1/4 cup canola oil
- 3/4 cup white chocolate chips
- 1 cup fresh raspberries
Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray; set aside.
In a medium bowl, combine the flours, sugar, baking powder, baking soda and salt.
In a large bowl, mash the bananas.
Add the eggs, vanilla, vanilla yogurt and oil.
Beat until well mixed.
Slowly add the flour mixture into the egg mixture.
Stir until just combined. (Do not over mix).
Add white chocolate chips and most of the raspberries.
Gently mix together.
Pour the batter into the loaf pan and push in the remaining raspberries into the top of the loaf.
Place into the oven and bake for 55-60 minutes, or until a tester comes out of the center clean.