Ingredients
½cupunsalted butter,(115g) softened to room temperature
¾cuppacked light sugar,(150g) or dark brown
2largeeggs,at room temperature
⅓cupplain Greek yogurt,(80g) or sour cream
2cupsmashed bananas,about 4 large very ripe bananas
1tsppure vanilla extract
2cupsall-purpose flour,(250g) spoon & leveled
1tspBaking Soda
¼tspsalt
½tspground cinnamon
¾cupdark chocolate chips,(135g) or semi-sweet
1cuphalved raspberries,(150g) tossed in 1 tbsp (8g) all-purpose flour to prevent sinking
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Lightly spray a 9 by 5 loaf pan with nonstick spray. Set aside.
Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute.
Remove the bowl from the mixer if using a stand mixer. Set aside.
In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.
Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.
Slowly stir everything together until no more flour pockets remain. Do not overmix.
Gently fold in the raspberries and chocolate chips.
Spoon the batter into the prepared baking pan – sprinkle with a few additional chocolate chips if desired.
Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark.
Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
