Dark Chocolate Raspberry Banana Bread

So, I'm planning a play date with a new commuter friend and two of her children.  We have decided that we Mommies are going to bake some Christmas cookies while my boys have fun destroying the house playing nicely with their new friends.  

In hunting down some tasty recipes that will hopefully not disappoint, I tripped across this delightful little banana bread recipe and bookmarked it for a rainy day.  To be honest, I really didn't think I'd ever end up making it since I already have a couple of favorite banana bread/muffin recipes that I'm very happy with, and really, who needs another banana bread recipe, even if it does contain something as delicious as raspberries?  Well, I'll tell you who does, YOU DO!  This banana bread is heavenly!  

It is super easy to make, and keeps wonderfully -- even three days after making it it was still very fresh and moist.  Three days?  I'm not sure how there was anything more than crumbs left after three days in this house (other than the fact I *HID* it -- the things one has to do with a household full of boys!)

So, this morning I shared some with two co-workers (who always seem to love my baking creations), as well as with my new commuter friend and her husband.  She said it put her banana bread to shame (I doubt it!), and her husband said that now he's confident he won't be disappointed with the Christmas cookies we're making (apparently for him!).  So, do try it... it's delicious!

Ingredients

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, softened to room temperature
2 large eggs
1  &  1/2 cups mashed very ripe banana (about 3 medium or 5 small bananas)
1/3 cup vanilla yogurt
1 tbsp vanilla extract
3/4 cup dark chocolate chips (or semi-sweet)
1 cup halved raspberries, tossed in 1 tbsp all-purpose flour

Directions

1. Preheat oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside
3. In the bowl of a stand mixer, cream the butter until fluffy.  
4. Add the sugar and continue to beat on medium speed until well blended (about 3 minutes). 
5. Add the eggs one at a time, beating well after each addition. 
6. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
7. Gradually stir in the flour mixture by hand, until just combined (do not over mix). 
8. Fold in the chocolate chips and then gently stir in the raspberries (you do not want the raspberries to bleed their color).
9. Sprinkle a few extra raspberries and chocolate chips on top if desired.
10. Spoon the batter into the prepared loaf pan (it will be very thick).
11. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
12. Cool 15 minutes in the pan on a wire rack. 
13. Remove from pan and cool completely on a wire rack.

Recipe adapted from RecipeBoy

THE BEST EVER chocolate chip cookies!

                    HELLO, AND WELCOME TO MY BLOG!

I've posted my ultimate go-to recipe as my first blog post. When my co-workers see me coming in to work with my big Tupperware® storage container (see picture), I immediately have people hovering over me searching out these amazing cookies!  I tend to bring these as treats to work most often as they travel quite well during my two hour commute in to work – they don’t need refrigeration on the way like, say, éclairs would.  Darn it, now I’m craving éclairs...  :o)

BEST EVER CHOCOLATE CHIP COOKIES

Yield:     6 dozen

Prep Time:    15 Min
Cook Time:    13 Min

Ingredients

4-1/2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups butter, softened
1/2 cup white sugar
1-1/4 cup packed brown sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
2 cups milk chocolate chips

Directions

1. Preheat oven to 350°F (175°C).
2. Sift together the flour, baking powder, baking soda and salt.  Set aside.
3.  In a large bowl, cream together the butter, white sugar, and brown sugar.
4.  Beat in the instant pudding mix until blended.
5. Add the eggs and vanilla and blend until smooth.
6. Gradually blend in the flour mixture.
7. Stir in the chocolate chips.
8. Form the dough into balls using about 1 1/2 tbsp of dough for each cookie (or use an OXO Good Scoops Medium Cookie scoop).
9. Place about 2" apart on an ungreased cookie sheet.
10. Bake for 13 minutes or until edges are golden brown.

adapted from Debbi Borsick