1/4cupplain Greek yogurt (I used full-fat, but reduced fat should work)
2large eggs, lightly beaten, at room temperature
3VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
1cupraspberries, fresh or frozen (if using frozen, do not thaw first)
1/2cupmini chocolate chips (optional)
Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.