Raspberry Chocolate Banana Bread

I shared with you a couple of muffin recipes using buckwheat, last week. Today I give to you a different version of banana bread.

This bread tasted quite different than the banana muffins I previously made. These little loaves {aren't they cute} included raspberries, as well as chocolate chips. It also used yogurt {I used coconut yogurt, of coarse} which made it quite moist. 

Maybe a little too moist...it took twice as long as I expected to cook through. These little puppies did make it to the freezer {unlike these} and now I don't have to purposely overripe bananas to make some more.

Personally, I do prefer the other recipe for banana bread, but I like the raspberries thrown in, on this one. They are both delicious, but each have very different flavors and textures.

Raspberry Chocolate Banana Bread
original recipe here

1 cup Bob Red Mills GF all-purpose flour
1 cup Ground Buckwheat flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup Honey
1/4 cup agave
1/2 stick nucoa margarine, at room temp
2 eggs
3 mashed bananas
1/4 cup So delicious plain coconut yogurt
1 tsp vanilla
3/4 cup Enjoy Life chocolate chips
3/4 cup raspberries {large ones-break in half}

-Preheat oven to 350degrees. Spray or line pan.
-whisk together flour, baking soda, and salt
-in a separate bowl, beat sugar and butter with a mixer at med speed until well blended. Add the eggs one at a time. Add the banana, yogurt, and vanilla. 
-Stir in flour just until moist. Stir in the chocolate and raspberries.
-Spoon batter into prepared pan. Bake for 50-60 minutes or until toothpick comes out clean. {in the mini pans, it took about 50 minutes. A large loaf may take longer...}
-remove from pan, and cool completely.


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