Chocolate Drizzled Raspberry Banana Bread
Yields: 1 loaf, 12 slices
 
This easy recipe is perfect for a sweet breakfast treat or guilt-free dessert! Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
  • for the banana bread
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ¾ cup (200g) mashed banana (about 2 medium)
  • 2 tbsp (30mL) honey
  • ¼ cup (60mL) nonfat milk
  • 1 cup (140g) raspberries, finely diced (fresh or frozen and thawed)
  • for the drizzle
  • 1 ½ tbsp (8g) unsweetened cocoa powder (measured like this)
  • 1 ½ tsp honey
  • 1 tsp nonfat milk
  1. Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the raspberries.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
  4. To prepare the drizzle, stir together the cocoa powder, milk, and honey in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny corner. Drizzle on top of the banana bread before slicing and serving.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.

For best results, use the ripest, darkest, most spottiest bananas you can find!

The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

Pure maple syrup or agave may be substituted for the honey.

Any milk may be substituted for the nonfat milk.

For best results and to ensure the loaf bakes as evenly as possible, cut the raspberries to be about the same size as miniature chocolate chips.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/05/25/chocolate-drizzled-raspberry-banana-bread/