Dark Chocolate Raspberry Banana Bread

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract
• 3 medium overripe bananas, mashed
• 1/4 cup (60g) plain full-fat greek yogurt or sour cream, room temp
• 1 3/4 cups (220g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1 cup raspberries, patted dry & tossed with ~2 tsp flour
• 1/2 cup dark chocolate chips/chopped chocolate
• + some more chocolate and raspberries for topping

Instructions

1. Preheat oven to 350°F (175°C) and line a 9x5 loaf pan with parchment.
2. In a large bowl whisk together the melted butter and both sugars until smooth.
3. Then, whisk in the eggs and vanilla until well combined.
4. Mix in the mashed bananas and sour cream.
5. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
6. Gently fold the dry ingredients into the wet until just combined. Don't over mix.
7. Fold in the dark chocolate chips/chunks and raspberries.
8. Pour batter into the prepared pan and top with some more dark chocolate and raspberries.
9. Bake 55-65 minutes until a toothpick comes out clean/with just a few moist crumbs.
10. Cool completely before slicing.