This banana bread is an extra special treat with the chocolate chips and raspberries, great for breakfast, brunch and entertaining!
Pre heat the oven to 350 degrees with the rack in the lower third.
Grease a 9X5 loaf pan with butter or cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. In another bowl, combine the butter, eggs, buttermilk, bananas and vanilla. Stir the wet into the dry ingredients just until moistened. Fold in the chocolate chips and raspberries.
Pour batter into prepared pan. Top with the 1/3 cup chocolate chips.
Bake for 60-65 minutes or until a skewer comes out virtually crumb free.
Remove from the oven and allow to cool completely in the pan on a wire rack before slicing.
Serving Size 1 loaf (12 servings)