Dark Chocolate Raspberry Banana Bread

Was just at Gelsons getting food and I was grabbing some non-organic avocados when a woman standing next to me said that I was really harming my body by not buying organic and she recommended I get different avocados. At first I thought about chucking the avocado at her head and then these actual words came out of my mouth ..... "Yeah, this non-organic avocado is really the least of my problems. I just baked a 14" Twinkie and had a Jimmy Dean breakfast sandwich before I got here." And with that she literally blinked and walked away. I really feel like being 35 has done wonders for me. I was always afraid to say what I really thought and now the words just fly out of my mouth. It's actually quite freeing. And nothing personal against the organic avocados. I'm sure they are lovely. I just happened to be standing next to the non-organic ones.

By the way this dark chocolate raspberry banana bread is truly wonderful and if you use organic bananas and raspberries you can say it's organic ..... right!? Xx

Dark Chocolate Raspberry Banana Bread

Ingredients
2 cups flour
3⁄4 tsp baking soda
1⁄2 tsp salt
1 cup white sugar
4 tbsp butter, softened
2 eggs
3 overripe bananas, mashed
1⁄3 cup plain yogurt
1 1/2 tsp vanilla extract
1 (11.5 ounce) package dark chocolate chunks
1 1/2 cups raspberries
1 tablespoon flour

Directions
1. Preheat oven to 350°F Line a 9" X 5" loaf pan with parchment paper or spray with non stick spray.

2. In a medium bowl, whisk together the flour, baking soda and salt.

3. Cut raspberries in half, then toss them with 1 tbsp flour.

4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.

4. Spoon the batter into the prepared pan. Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Tip: If the top is browning too much during baking cover with foil.