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Raspberry Chocolate Banana Bread Recipe

ByCaroline
Jump to Recipe· 4.8 from 7 reviews

If you’ve ever wondered how to take your banana bread game up a notch, I’ve got just the thing for you. This Raspberry Chocolate Banana Bread Recipe is everything you want: sweet, tangy raspberries meet rich dark chocolate chunks in a moist, tender banana bread that’s as good for breakfast as it is an afternoon treat. Trust me, once you try this, you’ll want to bake it again and again, and I’m all about sharing the secrets to making yours turn out perfect every time.

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Why This Recipe Works

  • Balance of Flavors: The tartness of fresh raspberries perfectly counters the deep richness of dark chocolate and sweet bananas.
  • Moist Texture: Greek yogurt keeps the bread incredibly moist without weighing it down.
  • Simple Method: Just one bowl for mixing makes this recipe beginner-friendly but still impressive.
  • Beautiful Presentation: Scattering extra chocolate chunks and raspberries on top creates a loaf that looks as good as it tastes.
Raspberry Chocolate Banana Bread, banana bread with raspberries and chocolate, moist banana bread with berries, easy raspberry chocolate bread, best banana bread with dark chocolate - A rectangular loaf of cake with a golden brown top is studded with scattered dark chocolate chips and bright red raspberry pieces. The cake's texture looks soft and moist, with the raspberries and chocolate slightly sunk but clearly visible on the surface. The loaf sits on a wooden paddle board, which is placed on a yellow cloth with pink, white, and light blue polka dots. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Raspberry Chocolate Banana Bread Recipe plays a crucial role in flavor and texture. Choosing ripe bananas and fresh raspberries really makes a difference, and I always toss the berries in a little flour to stop them from sinking. Let me share why these ingredients come together so beautifully.

Raspberry Chocolate Banana Bread, banana bread with raspberries and chocolate, moist banana bread with berries, easy raspberry chocolate bread, best banana bread with dark chocolate - Flat lay of a small mound of all-purpose flour, a small white bowl of baking soda powder, a small white bowl of salt, a small white bowl of granulated sugar, a few tablespoons of softened butter, two whole uncracked brown eggs, three ripe bananas with natural speckles, a small white bowl of creamy plain yogurt, a small white bowl of vanilla extract, a small white bowl of dark chocolate chunks dusted lightly with flour, a small white bowl of fresh raspberries placed carefully, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base for the bread, it’s important for structure and crumb.
  • Baking soda: Gives the bread a gentle rise so it’s light, not dense.
  • Salt: Enhances all the other flavors – don’t skip it!
  • Sugar: Adds sweetness but also helps with browning the crust.
  • Butter: Brings richness and moisture; be sure to use it at room temperature for easy mixing.
  • Large eggs: Bind everything together and contribute to the tender crumb.
  • Ripe bananas: The star ingredient, providing natural sweetness and moisture.
  • Greek yogurt: Surprises you with extra moisture and a subtle tang that balances the sweetness.
  • Vanilla extract: Boosts flavor depth and warmth.
  • Dark chocolate chunks: Melts slightly into pockets of gooey richness throughout the bread.
  • Fresh raspberries: Tossed lightly in flour so they don’t all sink, they add little bursts of freshness and a pop of color.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Raspberry Chocolate Banana Bread Recipe depending on the season or who I’m baking for. You really can make it your own, so don’t hesitate to experiment with your favorite add-ins or subtle swaps.

  • Nutty Twist: I’ve sprinkled chopped walnuts on top before baking — adds a lovely crunch and depth.
  • Dairy-Free Version: Swap butter for coconut oil and use a dairy-free yogurt to make it vegan-friendly.
  • Spiced Up: Adding a pinch of cinnamon or cardamom brings a warm cozy note I love in fall.
  • Extra Fruity: Some of my friends substitute half the raspberries for fresh blueberries — just as delightful!

Step-by-Step: How I Make Raspberry Chocolate Banana Bread Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with cooking spray. This ensures an even bake and makes it easy to release the bread when it’s done. I like to also line the bottom of the pan with parchment paper for extra insurance.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Whisking helps distribute everything evenly so your bread rises beautifully without any salty spots or clumps.

Step 3: Cream Butter and Sugar

In a large bowl, beat the sugar and room temperature butter with an electric mixer on medium speed until smooth and well-blended (about 1 minute). This aerates the mixture slightly, giving your bread a lighter texture — don’t skip this step!

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating thoroughly after each addition. Then, mix in the mashed bananas, Greek yogurt, and vanilla extract. Make sure everything combines evenly, but don’t overbeat here or your bread might turn out dense.

Step 5: Combine Wet and Dry

Stir the flour mixture into the wet ingredients gently, just until everything is moistened — over-mixing can make the bread tough, so less is more. Next, fold in the dark chocolate chunks evenly.

Step 6: Add the Raspberries

Toss your fresh raspberries in a tablespoon of flour to keep them from sinking to the bottom, then fold them gently into the batter. If you want, scatter a few more chocolate chunks and raspberries on top for a pretty finish that bakes right into the crust.

Step 7: Bake and Cool

Pour the batter into your prepared pan, spread evenly, and bake for 50 to 60 minutes. Test doneness with a wooden pick inserted in the center — it should come out clean or with just a few moist crumbs. Let the bread cool for 15 minutes in the pan before transferring it to a wire rack to cool fully. This pause helps the bread set perfectly.

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Tips from My Kitchen

  • Use Ripe Bananas: The riper, the better—brown spots mean sweeter bananas and more flavor.
  • Flour Your Berries: Tossing raspberries in flour prevents them from sinking and keeps the bread colorful.
  • Don’t Overmix Batter: It’s tempting to get everything perfectly smooth, but under-mixing keeps the loaf tender.
  • Check Early for Doneness: Ovens vary, so start testing at 50 minutes to avoid overbaking and dry bread.

How to Serve Raspberry Chocolate Banana Bread Recipe

Raspberry Chocolate Banana Bread, banana bread with raspberries and chocolate, moist banana bread with berries, easy raspberry chocolate bread, best banana bread with dark chocolate - A loaf of bread with a golden-brown top layer filled with dark chocolate chips and red raspberries is placed on a light wooden cutting board. Two slices of the loaf are cut and laid flat in front of it, showing a light, soft crumb inside studded with many dark chocolate chips and red raspberries scattered evenly throughout. The loaf and slices have a moist and dense texture with a slightly shiny surface from the chocolate melting into the soft bread. The cutting board rests on a yellow cloth with white, pink, and orange dots, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to serve slices with a simple dusting of powdered sugar or a smear of cream cheese or mascarpone – it adds a creamy contrast to the fruity sweetness. A few fresh raspberries or a few shards of dark chocolate on the side elevate the presentation too.

Side Dishes

This bread pairs wonderfully with a crisp green salad and a hot cup of coffee or tea. For brunch, I like to serve it alongside scrambled eggs and fresh fruit to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve turned this bread into mini loaf gifts wrapped in parchment with baker’s twine. It’s also fantastic sliced and toasted lightly, then topped with ricotta and a drizzle of honey for a fancy treat.

Make Ahead and Storage

Storing Leftovers

I store leftover raspberry chocolate banana bread wrapped tightly in plastic wrap at room temperature for up to three days. It stays moist and delicious, but if it looks like it might dry out, throwing it in the fridge extends freshness a few more days.

Freezing

This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap and foil, then pop it in the freezer for up to 3 months. It’s perfect to pull out for a quick sweet snack anytime.

Reheating

To reheat, I like to warm slices in the toaster oven for a few minutes until just heated through. It brings back that freshly baked warmth and makes the chocolate extra melty. Microwave works in a pinch, but watch it closely so it doesn’t get chewy.

FAQs

  1. Can I use frozen raspberries for this recipe?

    Yes, you can—but be sure to thaw and drain the raspberries well, then toss them in some flour before folding into the batter to prevent excess moisture and uneven berry distribution.

  2. What if I don’t have Greek yogurt?

    You can substitute plain yogurt or sour cream in equal amounts. These will still add moisture and a slight tang, keeping your banana bread wonderfully tender.

  3. Why is my banana bread dense?

    Overmixing the batter or using underripe bananas can cause density. Mixing until the flour just disappears and using very ripe bananas improves the texture remarkably.

  4. Can I replace the dark chocolate with milk chocolate?

    Absolutely! Milk chocolate will make the bread sweeter and creamier, while dark chocolate adds a slightly bitter balance. Choose based on your taste preference.

Final Thoughts

This Raspberry Chocolate Banana Bread Recipe is a total keeper in my recipe box. There’s something about the burst of fresh raspberries combined with melty dark chocolate that feels indulgent but still wholesome. Every time I bake it, the scent fills my kitchen with comfort and warmth, and the finished loaf disappears faster than I expect. I can’t wait for you to try it — I know you’ll enjoy it as much as I do. So grab your bananas and raspberries, and let’s bake some magic happen!

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Raspberry Chocolate Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Raspberry Dark Chocolate Banana Bread is a moist and flavorful quick bread combining ripe bananas, tart raspberries, and rich dark chocolate chunks for a delightful treat. Perfect for breakfast or a snack, it features a tender crumb with bursts of chocolate and fruit in every bite.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chunks tossed in 1 tablespoon all-purpose flour
  • 1 cup raspberries tossed in 1 tablespoon all-purpose flour

Wet Ingredients

  • 1 cup sugar
  • 4 tablespoons (½ stick) unsalted butter at room temperature
  • 2 large eggs
  • 1½ cups mashed ripe bananas (about 3 bananas)
  • ⅓ cup plain yogurt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt until well combined.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer at medium speed to beat the sugar and 4 tablespoons of butter until the mixture is well blended, about 1 minute.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  5. Add Bananas, Yogurt, and Vanilla: Mix in the mashed bananas, ⅓ cup of yogurt, and 1 teaspoon vanilla extract. Beat the mixture until blended but do not overmix.
  6. Combine Wet and Dry Ingredients: Gently stir the flour mixture into the wet ingredients until just moistened, taking care to avoid overmixing to keep the bread tender.
  7. Add Chocolate and Raspberries: Stir in the floured chocolate chunks, then gently fold in the floured raspberries. Optionally, sprinkle a few additional chocolate chunks and raspberries on top of the batter for an attractive finish.
  8. Fill Pan and Bake: Spoon the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60 minutes or until a wooden pick inserted into the center comes out clean.
  9. Cool: Allow the bread to cool for 15 minutes in the pan on a wire rack. Then remove it from the pan and let it cool completely on the wire rack before slicing and serving.

Notes

  • For best results, use ripe bananas with brown spots—they provide the most sweetness and moisture.
  • Tossing the raspberries and chocolate chunks in flour helps prevent them from sinking to the bottom of the bread while baking.
  • You can substitute plain yogurt with Greek yogurt or sour cream for a richer texture.
  • Make sure not to overmix the batter once the flour is added to keep the bread light and tender.
  • If fresh raspberries are out of season, frozen raspberries can be used but do not thaw them before mixing.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 55 mg

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