Double Chocolate Raspberry Banana Bread

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled
• 3/4 cup (150g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 eggs, room temp
• 1 1/2 tsp vanilla extract
• 3 medium overripe bananas, mashed
• 1/4 cup (60g) sour cream or greek yogurt, room temp
• 1 1/3 cups (170g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 tsp cornstarch (optional)
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup semi-sweet or dark chocolate chips
• 1 cup fresh raspberries, patted dry and tossed in 1-2 tsp flour
• + more chocolate chips and raspberries for topping

Instructions

1. Preheat oven to 350°F (175°C) and line/grease a 9x5 loaf pan.
2. Whisk together the melted butter and both sugars.
3. Mix in eggs and vanilla.
4. Add in the mashed bananas and sour cream/greek yogurt and mix until combined.
5. In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
6. Fold the dry ingredients into the wet until just combined. Don't over mix.
7. Fold in chocolate chips and raspberries gently.
8. Pour batter into the prepared loaf pan. Top with more chocolate chips and a few raspberry pieces.
9. Bake for 50-65 minutes or until a toothpick comes out clean/with a few moist crumbs. (Tent with foil for the last 10-15 minutes if the top is browning too much)
10. Let it cool before slicing.