In the summer around my house, it is always about keeping the kids fed. With three boys someone is always questioning me on what I have to eat. By the month of July, I am really sick of hearing it! So, I am going proactive this week and making a sweet treat as a filler for these hungry stomachs. I have made this bread twice this week and I did it a little different each time. This loaf came out the best.
This was the favorite version, I made the first loaf with blackberries because it was what I had on hand and the guys told me the raspberries were their favorite hands down. So, raspberries it is. The recipe came from Sally's Baking Addiction. I didn't change it much it was near perfect as is. But, if you don't have Greek yogurt on hand and I didn't, you can substitute with sour cream. I also put extra chocolate chips on top of the loaf the first time I baked it but, when I turned the bread out of the pan I had a bunch of melted chocolate chips all over my hand. So for this loaf I just skipped that step. If I had waited for it to cool completely it would have been a prettier loaf with the chocolate chips all over it.
The bread was really moist and delicious looking!
1/2 cup unsalted butter, room temperature
3/4 cup packed brown sugar
2 large eggs
1/3 cup sour cream
2 cups mashed bananas, about 4 large very ripe bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips
1 cup fresh raspberries, tossed in 1 tablespoon flour (prevents sinking in batter)
Adjust oven rack to the lower third position and preheat the oven to 350 F degrees. Grease and flour a 9x5 loaf pan. Set aside.
Using a stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On a medium speed, add the eggs. Beat in the sour cream, mashed bananas, and vanilla on medium speed for 1 minute. Remove the bowl from the mixer and set aside.
In a large bowl add flour, baking soda, salt, and cinnamon and mix together. Using a large spoon/spatula slowly mix the dry and the wet ingredients. Stir until no more flour pockets remain. Don't overmix. Gently fold in the raspberries and chocolate chips. Spoon the batter into the prepared baking pan. Can sprinkle with a few additional chocolate chips if desired. Bake for 65 minutes, loosely cover the bread with foil after 30 minutes to prevent over browning. The bread is done when a cake tester or a toothpick comes out clean. Allow the bread to cool completely in the pan before removing from the pan and placing on a serving platter or wire rack.
Adapted from: Sally's Baking Addiction
Happy 4th of July! Here is a vintage postcard for the occasion.
I will link this to:
Tea Time Tuesday at Rose Chintz Cottage
A Return to Loveliness at A Delightsome Life
Tea Cup Tuesday at Martha's Favorites
Tea Cup Tuesday at Artful Affirmations
Tuesday Cuppa Tea at Antiques and Teacups
Friends Sharing Tea at Bernideen's Tea Time Blog
Rooted in Thyme Simple and Sweet Fridays