Raspberry Dark Chocolate Banana Breakfast Bundt

Prep Time: 15 mins | Cook Time: 65 mins | Course: Breakfast | Yield: 1 bundt

Raspberry and dark chocolate banana bread, baked in a bundt pan for a beautiful breakfast and start to your day. A classic combo and one of my favorites with the tart berries, dark chocolate chips and moist tenderness of banana bread. A bundt pan is perfect for this recipe, if making bread, plan for 2 smaller loaves and a shorter baking time. Inspired by the amazing Sally of Sally’s Baking Addiction https://sallysbakingaddiction.com/dark-chocolate-chip-raspberry-banana-bread/ 

2 cups flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ cup sugar

¾ cup brown sugar

½ cup butter, softened

4 bananas

2 eggs

⅓ cup plain yogurt or sour cream

1 tsp vanilla

1 cup dark chocolate chips

12 oz raspberries

Preheat oven to 350*. Butter and flour a 10 cup bundt pan and set to one side. In a medium-sized mixing bowl, whisk flour, baking soda, salt and cinnamon. In a stand mixer, cream the sugar, brown sugar and butter until light and fluffy. Add bananas and mix until bananas are mashed, then eggs and beat until incorporated. Spoon in the yogurt and vanilla, stirring to slightly mix. Add the raspberries to the dry flour mixture to coat, then to the batter with the chocolate chips. Stir in until all ingredients are just incorporated. Spread batter into the prepared bundt pan smoothing the top with a rubber scraper. Bake for 55-65 minutes or until an insta-thermometer registers 197*-205*, and as in a toothpick test, the thermometer will come out batter free.