Banana Berry Loaf
This delectable banana bread recipe is a harmonious blend of moist bananas, tangy rasperry yogurt, and bursts of sweetness from chocolate chips and Craisins. A comforting treat that fills your home with irresistible aromas and promises a slice of pure joy with each bite.
— Constant Cookbook
Ingredients
- 100g Margarine
- 140g Brown Sugar
- 2 Large Eggs
- 2 Large bananas, mashed (about 1 cup)
- 175 mL Fat-free rasperry yogurt
- 180g Whole wheat flower
- 100g all-purpose flour
- 50g Craisins (original)
- 50g semi-sweet mini chocolate chips
- 1 tsp baking soda
Instructions
- Preheat the oven to fan 160C/ conventional 180C/gas Grease a 20 x 13cm loaf tin with non stick cooking spray.
- In a large bowl, whisk together the margarine and brown sugar with an electric beater or with a fork.
- Beat in the eggs.
- Stir in the mashed bananas, chocolate chips, craisins and yogurt.
- Fold in flour and baking soda until evenly mixed.
- Spoon the mix into the greased tin and level the top
- Bake for 1 hour, 10 minutes or until middle is only slightly moist - check this using a toothpick or skewer.
- Once you remove the loaf from the oven let cool on a cooling rack for at least 10 minutes before removing from tin.
Yield
Makes 12 slices
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