Name: Raspberry Chocolate Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ teaspoon baking soda; ½ teaspoon salt; 1 cup dark chocolate chunks, tossed in 1 tablespoon all-purpose flour; 1 cup granulated 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; 1 cup fresh raspberries

Jump to Recipe· 4.4 from 25 reviews

If you’re anything like me, you know banana bread is a comforting staple, but once you try this Raspberry Chocolate Banana Bread Recipe, you’ll wonder how you ever lived without it. It’s that perfect balance of sweet, tangy raspberries with rich dark chocolate chunks folded into moist banana bread. Trust me, every bite is a little slice of magic that’s just as great for breakfast as it is for an afternoon treat or even dessert. I’ve baked this for friends and family countless times, and the raves keep coming—so let’s get you set up to wow your crowd too.

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Why This Recipe Works

Perfect Moisture Balance: The ripe bananas and yogurt keep this bread tender and moist without being soggy.
Flavor Contrast: Tart raspberries paired with bittersweet dark chocolate make every bite exciting.
Simple Ingredient List: No fancy extras here, just everyday ingredients that come together beautifully.
Easy Mixing Technique: Minimal mixing keeps the bread tender by avoiding overworked flour gluten.

Raspberry Chocolate Banana Bread, Banana Bread with Raspberries and Chocolate, Moist Banana Bread Recipe, Easy Raspberry Banana Bread, Delicious Chocolate Banana Loaf - 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

Ingredients & Why They Work

Every ingredient in this Raspberry Chocolate Banana Bread Recipe plays a key role in texture and flavor. I always make sure to have very ripe bananas on hand because they offer maximum sweetness and moisture, while the yogurt adds tang and keeps the loaf soft. Here’s a quick peek at what goes in and why:

All-purpose flour: The backbone of your bread, it provides structure without heaviness.
Baking soda: Helps the bread rise and gives it a light crumb.
Salt: Enhances all flavors and balances sweetness.
Granulated sugar: Adds classic sweetness without overdoing it.
Butter (room temperature): Brings richness and tender crumb.
Eggs: Bind ingredients and add moisture for a soft bite.
Very ripe bananas: Sweet and mashed smooth, they’re the star ingredient for flavor and moisture.
Plain yogurt: Adds tangy moisture and helps keep the bread fresh longer.
Vanilla extract: Lifts flavors and adds warm depth.
Dark chocolate chunks: I toss these in a bit of flour so they don’t sink to the bottom—hello melty, gooey bites throughout!
Fresh raspberries: The juicy, tart counterpoint that keeps the loaf from feeling too sweet or one-note.

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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 tweaking this Raspberry Chocolate Banana Bread Recipe depending on what’s in season or what I’m craving. You can easily customize to match your taste or dietary needs. The key is to keep the balance between sweet bananas, tart raspberries, and that rich chocolate.

Variation: Sometimes, I swap dark chocolate chunks for white chocolate chips for a sweeter, creamier contrast. It’s a hit with the kids!
Dairy-Free Option: Use coconut yogurt and a neutral oil instead of butter to make this bread dairy-free.
Add Nuts: Toasted walnuts or pecans add a lovely crunch—I sprinkle a handful into the batter before baking.
Spice It Up: Cinnamon or a pinch of cardamom adds warmth to the loaf if you want a seasonal twist.

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 (175°C). I always spray my 9×5-inch loaf pan generously with cooking spray—this helps the bread release perfectly without sticking. Trust me, this little prep step saves you a lot of frustration and keeps your loaf looking pretty.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This ensures your rising agent is evenly distributed so your bread rises evenly and has a consistent crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat the sugar and softened butter at medium speed for about a minute until the mixture is fluffy and well combined. This step is important because well-creamed butter and sugar results in tender, airy bread.

Step 4: Add the Eggs, Bananas, Yogurt, and Vanilla

Add the eggs one at a time, beating well after each addition so everything emulsifies properly. Then add your mashed bananas, yogurt, and vanilla extract, beating until just combined. The batter will smell incredible at this point!

Step 5: Incorporate Dry Ingredients and Mix-ins

Gently fold the flour mixture into your wet batter until it’s just moist — don’t over-mix or you risk a tough loaf. Next, toss your chocolate chunks in a tablespoon of flour before folding them in to help prevent sinking. Finally, very gently fold in your fresh raspberries so they don’t break apart too much.

Step 6: Bake and Cool

Pour the batter into your prepared loaf pan and, if you want, sprinkle a few extra chocolate chunks and berries on top for a pretty finish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool 15 minutes in the pan before transferring to a wire rack to cool completely. Patience here really pays off — the cooling helps the bread slice beautifully.

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Tips from My Kitchen

Use Ripe Bananas: The riper, the better—black-spotted bananas are your best friend here for natural sweetness and moisture.
Toss Chocolate in Flour: This simple trick keeps the chocolate chunks evenly distributed and prevents them from sinking to the bottom.
Gentle Folding: Fold the raspberries in at the very end and with care to avoid turning them to mush in your batter.
Test for Doneness: Start checking the loaf around 50 minutes to avoid overbaking, which can dry out the bread.

How to Serve Raspberry Chocolate Banana Bread Recipe

Garnishes

I love to sprinkle a little powdered sugar on top or spread a light schmear of softened butter or cream cheese when serving this bread. Fresh raspberries alongside make it feel extra special, especially if you’re serving it as a brunch centerpiece.

Side Dishes

This bread pairs beautifully with a cup of coffee or tea. On brunch days, I like to serve it alongside a simple green salad or some scrambled eggs to add a savory contrast.

Creative Ways to Present

For special occasions, I’ve turned slices into mini dessert towers by layering them with whipped cream and extra berries. You can also cut the bread into cubes and serve it with warm chocolate sauce for dipping—it’s unexpected and decadent!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I wrap the bread tightly in plastic wrap and keep it at room temperature for up to 3 days. If your kitchen is warm, storing it in an airtight container in the fridge helps the bread stay fresh longer without getting dry.

Freezing

I slice the loaf before freezing to grab individual portions easily. Wrap each slice tightly in plastic wrap, then place in a freezer bag. It freezes beautifully for up to 3 months and thaws quickly at room temp or in the microwave.

Reheating

To enjoy your Raspberry Chocolate Banana Bread warm, I heat slices for about 15 seconds in the microwave or for a couple of minutes at 350°F in the oven. Adding a pat of butter or cream cheese right before serving takes it to the next level.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that can make the bread soggy.
What type of chocolate works best?

I prefer dark chocolate chunks because their bittersweet flavor complements the sweet banana and tart raspberry perfectly, but semi-sweet or even milk chocolate can work if you prefer a sweeter bite.
How do I know when the banana bread is done?

Insert a wooden pick or toothpick in the center of the loaf—if it comes out clean or with just a few moist crumbs (not wet batter), the bread is ready.
Can I make this recipe vegan?

Yes! Substitute the butter with a plant-based alternative, use flax eggs or another egg substitute, and replace yogurt with a dairy-free version.

Final Thoughts

This Raspberry Chocolate Banana Bread Recipe has truly become my go-to when I want something comforting but a little different from classic banana bread. The fresh bursts of raspberry and those melty chocolate bits make it unforgettable. If you give it a try, I guarantee it’ll become a favorite in your rotation too—and you’ll feel proud baking something this delicious and easy. So, grab your ripe bananas and let’s bake some magic in your kitchen!