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BAM Cake converter 
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Ingredients:
- 115 g unsalted butter at room temperature
- 150 g brown sugar
- 2 eggs
- 80 g Greek yoghurt or sour cream
- 4 ripe bananas
- 1 teaspoon BAM vanilla paste
- 1 teaspoon baking soda
- pinch of salt
- 1/2 teaspoon ground cinnamon
- 135 g BAM dark chocolate
- 150 g raspberries + 1 tablespoon flour
Instructions:
1
Preheat the oven to 180°C. Lightly spray a loaf tin with non-stick spray. Using a hand or stand mixer, beat the butter and brown sugar at medium speed for about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat the yogurt, mashed bananas and BAM vanilla paste on medium speed for 1 minute.
2
In a large bowl, whisk together the flour, baking soda, salt and cinnamon until combined. Using a large spoon or rubber spatula, slowly fold the dry ingredients into the wet ingredients. Slowly stir everything together and then gently fold in the raspberries and chocolate chunks. Pour the mixture into the prepared baking dish - sprinkle with a few more chocolate chunks if desired. Bake for 60 to 65 minutes, loosely covering the bread with aluminium foil at 30 minutes. This prevents the top and sides from browning too much. Remove from the oven and allow the bread to cool completely in the baking tray before slicing.
3
The banana bread will taste best the next day when the flavours have melded.
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