Dark Chocolate-Raspberry Banana Bread:
Prepare as directed, except omit mango and crystallized ginger. Reduce ground ginger to 1/4 teaspoon and add 1/2 teaspoon ground cinnamon with the ginger. Toss 1/2 cup fresh raspberries with 1 tablespoon of the all-purpose flour. Stir raspberries and 1/2 cup dark chocolate pieces into the batter. Spoon batter into prepared pans. Drop 1/4 cup raspberry preserves by teaspoons over batter; swirl into batter. Top with an additional 1/4 cup fresh raspberries. Bake, cool, and let stand overnight as directed. If desired, in a small microwave-safe bowl microwave 1/4 cup raspberry preserves on 100 percent power (high) for 20 to 30 seconds or until melted. Drizzle melted preserves over bread.Nutrition analysis per slice: 224 cal., 10 g fat ( 2 g sat. fat), 23 mg chol., 135 mg sodium, 33 g carb. (18 g sugar), 2 g fiber, 3 g pro.Daily Values: 1% Vitamin A, 5% Vitamin C, 135 mg sodium, 3% calcium, 4% iron
