Dark chocolate raspberry banana bread (substitute pumpkin puree and/or applesauce)

Ingredients

1/2 cupunsalted butter, softened to room temperature
3/4 cuppacked light or dark brown sugar
2large egg, room temperature
1/3 cupplain Greek yogurt
2 cupsmashed bananas, about four large ripe banana (substitute with pumpkin puree or applesause)
1 teaspoonvanilla extract
2 cupall-purpose flour
1 teaspoonbaking soda
1 teaspoonbaking powder
1/4 teaspoonsalt
1 halfteaspoon cinnamon
3/4 cupdark chocolate chip
1 cuphalved raspberries, toss in 1 tbsp flour

1

Adjust oven rack to lower third position and preheat oven to 350. Lightly spray 2 9 x 5 loaf pan with nonstick spray. Or use one large silicone pan or 5 mini loaf pans
2

Cream together butter and brown sugar on medium speed, about 3 minutes. On medium speed add the eggs one at a time, beating after each addition. Add in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Set aside
3

In a large bowl, toss flour, baking soda and powder, salt, and cinnamon together until combined. Using a spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir together until no more flour Pockets remain. Do not overmix. Gently fold in the raspberries and chocolate
4

Pour batter into prepared baking pan. May sprinkle additional chocolate chips if desired. Bake for 60 to 65 minutes, Loosely covering the bread with aluminum foil at the 30-minute mark to prevent thighs from getting too Brown. A toothpick inserted in the center of the loaf will come out clean when bread is done. Allow bread to cool completely in the pan before slicing.