Raspberry Chocolate Chip Banana Bread

What do you get when you add some fresh raspberries with some over-ripe bananas and a handful of chocolate chips?

A slightly tart, chocolatey-sweet, slice of deliciousness! 

The best way to use up those overly ripe bananas that have been sitting too long on the kitchen counter is to make banana bread.  And everything always tastes better with chocolate (at least in my book), right?  And since I also had some freshly picked raspberries, it just seemed like a good combo.  And indeed it was.  Even Lil T enjoyed it.  Hope you enjoy it too!

Raspberry Chocolate Chip Banana Bread

- 3 very ripe bananas

- 1/2 cup of fresh or frozen raspberries

- 1 large egg

-  1/3 cup skim milk

-  1/2 cup granulated sugar

-  1/2 cup brown sugar

-  1 1/2 cups all purpose flour

-  1 teaspoon baking soda

-  1 teaspoon salt

-  1/4 cup mini chocolate chips

Preheat oven to 350 degrees F.  Grease a 9 x 5 x 3 inch loaf pan.

In a large bowl, mash bananas with a fork.  Whisk in egg, milk, and sugars. 

In a separate bowl, mix together flour, baking soda, and salt.  Slowly add the dry mixture to the wet mixture.  Mix until combined, until the flour disappears.  Do not over mix.

Gently fold in chocolate chips and raspberries.

Pour batter into prepared pan and bake for 45 - 50 minutes, until a toothpick inserted into the center comes out clean.  Set aside to cool on a rack for 15 minutes.  Remove bread from pan, invert onto a rack, and cool completely before slicing.

Note:  Can also be made into 12 muffins using a muffin tin.  Bake for 25 - 30 minutes.