Raspberry- Dark Chocolate Banana Bread

directions: 1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray. 2. In a medium bowl, whisk together the flour, baking soda and salt. 3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty. 4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. For Frozen Breakfast: Bake as muffins, keep in freezer bags & label for 2 weeks out.