Banana, Raspberry, and White Chocolate Chip Bread: Recipe and photos by For the Love of Cooking
My son and I were in the mood to bake an after school snack. I had a couple of bananas to use up as well as some fresh raspberries so we decided to make bread. The raspberries were a tad tart so we decided to add some white chocolate chips to sweeten up the loaf a bit. My son did a great job mixing up all the ingredients and placing extra berries on top of the loaf. It took nearly an hour to bake but our house smelled AMAZING. My daughter was thrilled to come home from school to find a warm piece of tasty bread waiting for her. Both of the kids loved the bread and wanted more for dessert after dinner.
- 1 cup flour
- 1 cup whole wheat flour
- 2/3 cup white sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 ripe bananas, mashed
- 1/4 cup vanilla yogurt
- 1/4 cup canola oil
- 1 tsp vanilla
- 1 cup fresh raspberries
- 3/4 cup white chocolate chips
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine the flours, sugar, baking powder, baking soda, and salt together. In another bowl, mix the eggs, bananas, vanilla yogurt, oil, and vanilla together until well combined. Slowly add the flour mixture to the wet mixture until mixed. Fold in the white chocolate chips then add most of the raspberries and fold them gently into the mixture. Pour the batter into the loaf pan then push the remaining raspberries into the top of the loaf.
Bake in the oven for 55-60 minutes or until a tester comes out of the center clean. Let the bread cool on a rack for a few minutes before slicing, slathering with butter, and eating. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net