I feel like I have not baked with bananas for a while so I made two quick recipes recently. I love adding fresh fruit to banana bread and I love experimenting with different flavours. This is not outside the box but raspberries and dark chocolate are definitely a match made in heaven. They worked really well in the banana loaf and it felt healthy (ish) and decadent at the same time. The bread was moist and flavourful and I love the tartness of the raspberries to contrast the dark chocolate and sweet bananas. I used spelt flour to make it a little healthier but you can of course use plain flour.
I missed out on one of my favourite challenges Simple and in Season last month so I'm sending this along as raspberries are in season at present. Chocolate is always in season for me but perhaps that point is debatable? Simple and in Season is hosted by Ren from Fabulicious Food
I'm also entering this to Calendar Cakes which is hosted by Rachel from Dolly Bakes this month and co-hosted by Laura from Laura Loves Cake. The theme this month is British summertime and raspberries definitely scream summer to me!
fresh raspberries and some brown bananas
adding dark chocolate chips.. 
then the fresh raspberries... 
sprinkle a few on top
delicious! An original recipe by bakingaddict
250g spelt flour
3/4 teaspoon baking powder
1/2 teaspoon salt
200g brown sugar
60g butter
2 eggs
3 ripe bananas
1/3 cup yoghurt
1 teaspoon vanilla extract
150g dark chocolate chips
225g fresh raspberries
- Preheat the oven to 175C.
- Combine the flour, baking powder and salt and set aside.
- Cream the butter and sugar.
- Add the eggs, one at a time.
- Stir in roughly mashed bananas, yoghurt and vanilla extract.
- Fold in the flour mixture until just mixed - be careful not to over mix the batter.
- Gently stir in the chocolate chips and finally the fresh raspberries (you can reserve some of each to decorate on top)
- Bake for approximately 50 - 60 minutes or until a skewer inserted into the centre comes out clean.
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