White Chocolate Raspberry Banana Bread

On Valentine's Day I realized that I love the combination of raspberries and white chocolate chips.  I knew I wanted to change up Chocolate Covered Katie's recipe for banana bread to include this combination.  She is known for her healthy desserts so I was pleased to put my own spin on the recipe, though I wish I had access to healthier white chocolate chips.  Next time I think I'll add some nuts.  This bread was well-received for dessert and breakfast in my house.  I was pleased because it used four bananas.  Typical recipes call for one or two.

Servings: 2 medium loaves, about 16 servings

Ingredients:
2 cups gluten free all purpose baking flour
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1/3 cups almond milk
1 1/2 tsp pure vanilla extract
1/2 cup agave nectar
1 1/2 tbsp lemon juice
1 2/3 cups tightly-packed, ripe mashed bananas, about 4
3/4 cup raspberries
1 cup white chocolate chips

Directions:

Preheat oven to 350 F/180 C.

Combine dry ingredients in a large mixing bowl and mix well. In a small bowl, combine wet ingredients (through bananas) and mix into dry mixture. (Mix by hand, and don’t overmix.) Fold in berries and white chocolate chips. Pour into two medium greased loaf pans and cook for 20-30 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Cover with foil if the top browns before the center is cooked.

After removing from the oven, let cool for ten minutes before slicing with a very sharp knife. Store in the refrigerator.

Nutritional Info:

16 Servings Amount Per Serving Calories 165.3 Total Fat 3.8 g Saturated Fat 3.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 225.9 mg Potassium 132.7 mg Total Carbohydrate 33.7 g Dietary Fiber 2.7 g Sugars 17.5 g Protein

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