Tuesday, August 28, 2012

White Chocolate Raspberry Banana Bread



I found this recipe for dark chocolate banana bread recently, and have been drooling over it. However, since the last time I made banana bread I made it double chocolate, I decided to make this for my non-chocolate loving husband. This was really tasty, and a lot different than normal banana bread, however it's not a cheap bread if you use fresh rasberries like I did. I only bought one container (at $2.50) and cute them into chunks so there would be rasberries throughout, but it really could have used two. I'll definitely try frozen next time around! The best part was that the top got all crunchy and caramlized from the melted white chocolate.

Here's the original recipe from Recipe Boy:

Raspberry- Dark Chocolate Banana Bread

Yield: 1 loaf
Prep Time: 15 min
Cook Time: 50 min
 

Ingredients:

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 dark chocolate chunks or chips
*I used white chocolate*
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. 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 chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the 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.
Source: RecipeBoy.com
I always make things in cupcake form. It's just more fun and transportable that way :)
 

1 comment:

  1. Be sure to check out my blog today...I announced the winner of the clothespins!!

    ReplyDelete

 
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