Dark chocolate raspberry banana bread

Adjust oven rack to lower third position and preheat oven to 350. Lightly spray 2 9 x 5 loaf pan with nonstick spray. Are you one silicone pan.

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

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 flower Pockets remain. Do not overmix. Gently fold in the raspberries and chocolate

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.