Dark Chocolate Raspberry Banana Bread.

Super-moist banana bread stuffed with dark chocolate chips and juicy raspberries. 
Dark Chocolate Raspberry Banana Bread. Bursting with flavor and so moist. The best banana bread! sallysbakingaddiction.com

Summer is here!  Summer means flip flops & sundresses & bright colors & ice cream.  Actually, those last two I welcome all year round but you know.

What I love most about summer is the FRESH FRUIT!  A trip to the grocery store and I can hardly contain myself.  Strawberries, blueberries, watermelon, canteloupe, mangos, pineapple… I am in heaven!  But my absolute FAVE summer fruit are red, ripe, sweet raspberries.

After picking up a perfectly fresh pint from the store, I knew I had to throw them into a recipe.  Preferably one with the rotting bananas sitting on my counter because I just can’t look at them anymore.  So what better way to use my bounty of fruits than in a carby, sweet banana bread?!I love baking banana bread. Just like chocolate chip cookies, banana bread is a favorite “blank canvas” recipe of mine because there are SO many variations and add-ins you can play with.  Peanut butter, walnuts, toffee, oats, caramel, chocolate, butterscotch, nutella, berries, mango, etc etc.

Dark Chocolate Raspberry Banana Bread. This is the best banana bread recipe! So flavorful, moist, and tender. sallysbakingaddiction.com

You can make it with butter or oil, yogurt or sour cream, all-purpose or whole wheat flour.  But no matter what add-ins or variations you choose, there is an art to making truly great and perfectly moist banana bread – and I’ve come to perfect it.  It all starts and ends with some really, really brown bananas.  Like almost black and too ripe to eat.  Mushy and thick and practically rotten bananas are the secret to an unbeatable moist, dense, and sweet banana bread.

Today’s banana bread, with it’s incredible moistness and sweet banana flavor, is chock full of fresh summer raspberries and studded with rich dark chocolate chips.  I’m telling you… this bread is addicting. Oh and it’s practically a health good.  You’ve got your bananas, berries, dark chocolate, low fat yogurt, and whole wheat flour.

Dark Chocolate Raspberry Banana Bread-3


Dark Chocolate Raspberry Banana Bread

Yield: 1 loaf

Print Recipe

Moist, flavorful, and bursting with goodies like raspberries and dark chocolate.


  • 2 cups (250 grams) white whole wheat flour (or all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams) sugar
  • 4 Tablespoons (60 grams) unsalted butter, softened to room temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (60 grams) plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup (135 grams) dark chocolate chips (I used half semi-sweet, half dark chocolate)
  • 1 cup (150 grams) halved raspberries, tossed in 1 Tablespoon (8 grams) all-purpose flour


Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.

Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the chocolate chips and then gently stir in the raspberries - you do not want the raspberries to bleed their color. You may sprinkle a few raspberries + chocolate chips on top for looks as well.

The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. 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.

Recipe from Recipe Boy

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


PS: here are some more recipes you may enjoy!

Nutella Swirled Peanut Butter Banana Bread 


Skinny Banana Blueberry Muffins

Skinny Banana Blueberry Muffins-9


Skinny Raspberry Chocolate Chip Banana Muffins

Skinny Raspberry Banana Chocolate Chip Muffins


Caramel Swirl Chocolate Chip Banana Bread

Caramel Swirl Chocolate Chip Banana Bread-7

Mini (no-yeast) Cinnamon Buns


Dark Chocolate Cherry Nutella Granola



88 Responses to “Dark Chocolate Raspberry Banana Bread.”

  1. #
    Karlyposted June 6, 2012 at 12:55 pm

    I love dark chocolate and raspberries together. Never would have thought to stick them in banana bread!


    • Sallyreplied on June 6th, 2012 at 2:07 pm

      Thank you Karly! Berries + chocolate are a favorite combo of mine, so I knew they’d pair well in banana bread. :)


  2. #
    Sophieposted June 6, 2012 at 1:18 pm

    Oh my gracious, Sally. That looks SO good. Personally, I’d consider it a health food too. hehehehe:)


    • Sallyreplied on June 6th, 2012 at 2:08 pm

      Exactly! Dark chocolate is good for you, right? 😉


  3. #
    Sabrinaposted June 6, 2012 at 1:42 pm

    Oh, this looks incredible! I love me some banana bread! And dark chocolate…and raspberries. I know another great secret to moist banana bread (my great grandmother’s), I may just have to share it with you sometime 😉

    I love the smell of banana bread. Did you know that Yankee Candle has a banana bread candle? I own it, and it is out of this world. It is a discontinued one, but you can get lucky and find it once and awhile! I would highly recommend your finding it! Great recipe, love!


    • Sallyreplied on June 6th, 2012 at 2:09 pm

      Sabrina, I had NO idea Yankee had a banana bread candle! I must go on a mad search for one ASAP. Thank you for the suggestion. If I find it, I will probably burn it 24/7 and be forever grateful to you!! xo!


  4. #
    Averie @ Averie Cooksposted June 6, 2012 at 1:44 pm

    Sally this looks amazing!!! And the pics…each and every post I am seeing your photos just shine and get more amazing than the last. Beautiful work!

    And I like the rainbow-themed font :) And the split/half-n-half pic. Did you use something like picmonkey to create that? It can be a pain in LR. One of the only downfalls of it.

    Gorgeous post!!


    • Sallyreplied on June 6th, 2012 at 2:18 pm

      Averie! Thank you SO much. This is the nicest compliment I could ever receive because I personally was not excited about these pictures! Thank you for the confidence boost! I actually used LR for the diptych/split in half pic. I googled “How to create a diptych in LR” and watched a youtube video to create it – it was a pain, but you can save it as a preset and use it each time, so you only have to do it once! Thank you thank you thank you! xo, Sally


      • Harperreplied on June 8th, 2012 at 12:38 pm

        You you LR? Fancy schmancy Sal gal! :) You have a future in food photography!! P.S. I love this recipe!

        • Sallyreplied on June 8th, 2012 at 2:21 pm

          Yes! I splurged on LR! I am in love with it Harps! :)

  5. #
    Cassieposted June 6, 2012 at 3:27 pm

    Great twist on traditional banana bread, Sally. The baked raspberries look so beautiful!


    • Sallyreplied on June 6th, 2012 at 4:41 pm

      Thank you Cassie!


  6. #
    Jen @ Savory SImpleposted June 6, 2012 at 5:03 pm

    I’m so excited about summer as well! This recipe looks like a perfect way to celebrate the season.


    • Sallyreplied on June 7th, 2012 at 6:31 am

      Thanks, Jen! I love summertime. :)


  7. #
    kirstenposted June 6, 2012 at 5:04 pm

    oh wow! this bread is so pretty! and banana bread with raspberries and chocolate? yum! next time i make banana bread i will be trying this combination.


    • Sallyreplied on June 7th, 2012 at 6:32 am

      Berries + chocolate make this banana bread stand out – seriously the best banana bread I’ve EVER had. Thanks Kirsten!


  8. #
    Reeniposted June 6, 2012 at 5:23 pm

    Who knew a banana bread could be so decadent? This is not your everyday run-of-the mill recipe! The combo of raspberries and dark chocolate is heavenly! I’d do anything for a slice right now.


  9. #
    Julie @ Table for Twoposted June 6, 2012 at 8:47 pm

    haha so funny, smash some up bananas! i would love to do that to make this gorgeous loaf of bread! i’m a huge fan of raspberries, although i’ve never paired it with bananas, i’m sure this would be just awesome. especially with chocolate chips!!! who wouldn’t love chocolate in their bread? this sounds like a great breakfast.


    • Sallyreplied on June 7th, 2012 at 6:33 am

      Julie, the bread is seriously SO good the day after you bake it for breakfast. Best thing I’ve eaten in a long time! :)


  10. #
    Laura Dembowskiposted June 6, 2012 at 9:15 pm

    Sally, I love fruit too! I’ve been buying peaches, apricots, and cherries like crazy. I found tiny local strawberries the other day and did a happy dance in the middle of the grocery store :) Now if I could just find some rhubarb. But I’m allergic to raspberries :(


    • Sallyreplied on June 7th, 2012 at 6:34 am

      Peaches! One of my favorites. I love peach pie. And cherries are a close second. Haha I actually love all fruits. Thanks Laura! :)


  11. #
    valposted June 6, 2012 at 10:35 pm

    Wow….I just made banana bread last night and yours looks so much better. YUM


    • Sallyreplied on June 7th, 2012 at 6:34 am

      Thanks Val! I’m sure yours was amazing as well.


  12. #
    Back For Secondsposted June 6, 2012 at 11:34 pm

    I feel the same way about banana bread and chocolate chip cookies – they are delicious as is, but they are so fun to jazz up! This bread looks wonderful and I bet it tastes amazing!


    • Sallyreplied on June 7th, 2012 at 6:35 am

      Definitely! I love getting creative with banana bread + choc chip cookies. :)


  13. #
    Moposted June 7, 2012 at 2:04 am

    omg im eating breakfast at the office (it’s not as sad as it sounds) and i totally wish i had some of this bread now ! I just need to be patient (not my strong side) and wait for the bananas at home to get dark…
    Do i need to mention that i totally worship raspberries? …and the smell of banana that i would gladly wear !


    • Sallyreplied on June 7th, 2012 at 6:36 am

      Haha Mo, you are so funny. I have NO patience at all, so waiting for the bananas to get super ripe kills me! Raspberries are certainly the best.


  14. #
    Shirley@bells-bakeryposted June 7, 2012 at 7:17 am

    Banana bread,chocolate and raspberries…taste buds are exploding! I must give the recipe to my sister as she is the banana bread queen in our family!


  15. #
    Rocksankaposted June 7, 2012 at 5:09 pm

    woohooo, I simply fell in love with your blog <3 rlly awesome recipes, I was sarching for banana bread with some kind of berries and chocolate and…Ijust found it! :)

    I'm going to bake one loaf, maybe tomorrow, maybe with strawberries or blueberries, coz the raspberry are not in season yet, in Poland, so it's kind of expensive idea… :p

    When I'll bake it – I'll put it on my cook blog. :) you could visit it, if you like – http://teczawsloiku.blogspot.com :)


    • Sallyreplied on June 8th, 2012 at 12:09 pm

      Blueberry banana bread sounds amazing!! :)


  16. #
    Lisa {Sweet 2 Eat Baking}posted June 7, 2012 at 5:53 pm

    Sally! How I love you! I think I just squealed a little when I saw this post in my RSS reader. Banana bread with raspberries AND dark chocolate? Hell yes! Bananas = love, raspberries = super love, and chocolate = super love (obviously!) All my favourite things in one sweet loaf.

    Well, this is definitely going on the to-do list and to be baked soon. Awesomesauce! Thanks for sharing.


    • Sallyreplied on June 8th, 2012 at 12:12 pm

      Lisa! I hope you make it… this bread seriously is life changing. The BEST banana bread I’ve ever had!


  17. #
    Hayleyposted June 8, 2012 at 11:39 am

    I am a banana bread freak! I love love love it so much but honestly, can never seem to get it just right. I actually think it’s because my bananas aren’t dark enough, so the flavor isn’t as strong. What a great tip to use up those nasty-looking naners on my kitchen counter :) and I would totally wear banana bread perfume with you if you bottled it–so you have one order in! Also, raspberries are one of my faves; what a unique way to throw them into bread! I swear, you’re a freakin’ genius, Sally! I love that I found your blog because I know we’d be BFFs in real life! <3


    • Sallyreplied on June 8th, 2012 at 12:15 pm

      I could totally see us being besties in real life Hayley! Banana bread beer? OMG. I’m dying.


  18. #
    Hayleyposted June 8, 2012 at 11:40 am

    PS–banana bread beer. There IS such a thing!


  19. #
    Jocelyn @BruCrew Lifeposted June 9, 2012 at 6:04 am

    I puffy heart love jazzing up a good banana bread!! Chocolate and berries sound down right amazing in it! Averie is right…you have mad photog skills:-) and you must definitely find the Yankee candle…it is one of my absolute favorites!


  20. #
    Lizzieposted June 12, 2012 at 9:36 am

    I made this last night, yum! I had to use golden raspberries because my store was out of red raspberries (absurd, I know!). I also used fat free greek yogurt, and I subbed in 1/2 cup of whole wheat flour for all-purpose. It’s not as beautiful as yours, due to my golden raspberries, but still really tasty. I love it, thanks! :)


    • Sallyreplied on June 12th, 2012 at 10:22 am

      I’m sure it was still delicious! I love raisins + bananas together! Thanks for letting me know Lizzie, I might have to try that combination one time. Have a great day!


      • Lizziereplied on June 12th, 2012 at 10:25 am

        I used golden raspberries, not raisins. Though that sounds good too :)

  21. #
    Michelleposted June 12, 2012 at 12:01 pm

    YUM! I love banana bread and am always looking for variations to change up the flavor. I love fresh raspberries too so I’ll definitely give this a try. Thanks for sharing :)


    • Sallyreplied on June 12th, 2012 at 12:10 pm

      Thanks Michelle! The fresh raspberries studded through out the banana bread are a nice POP of flavor! :)


  22. #
    Moposted June 15, 2012 at 12:41 pm

    it’s in the oven, im so excited :-)


  23. #
    Moposted June 16, 2012 at 8:15 am

    *full mouth* YUMMY !


  24. #
    Sophieposted July 31, 2012 at 12:55 am

    Awesome recipe,
    I love banana bread :)
    Here’s anther recipe you might like.
    Thanks for sharing,


  25. #
    Tina Spurlockposted August 15, 2012 at 7:56 am

    I made this awesome bread, but was inspired by your love for chocolate and peanut butter – so I had a little light bulb moment. I replaced the berries with some healthy peanut butter, the kind you have to stir and the ingredients say, very simply, peanuts. 1:1 ratio replacement of berries with the peanut butter. I added about a 1/3 cup more yogurt for an extra creamy texture. I also used almond milk in place of the skim milk and replaced the flour with rice flour – toying with gluten free! I baked using a mini-loaf pan, making 8 single serving deserts that I gave out to friends so that they could share in the heavenly bread. VERY filling and VERY awesome! I also made a second pan of bread, leaving out the chocolate, replacing with just peanut butter morsels – but added almond slivers to the recipe… any nut would be just as good.


    • Sallyreplied on August 15th, 2012 at 8:39 am

      Hi Tina! You are so creative! I haven’t made banana bread with natural style peanut butter before. I’m glad to hear that it turns out well! And your add ins sound wonderful – pb morsels and almond slivers – I love it! I bet walnuts or pecans would be tasty too. Thanks so much for writing in and giving me all these great ideas! Glad you enjoyed it :)


  26. #
    Francescaposted September 17, 2012 at 3:24 pm

    What a lovely recipe Sally, thank you ever so much for sharing – the way you write your blog is such a pleasure to read/follow, thank you. I have just baked this banana bread, it’s cooling as I type. I followed the recipe exactly but I ended up some how with a lot of batter, and it therefore took much longer to cook – it’s a bit of an odd shaped loaf too.. good job I do not have to post photos – your banana bread looks far prettier than mine. I will take it to work tomorrow for my friends, whom I know will love the banana, raspberry and dark chocolate combination. Thank you again, it really is a lovely recipe and a really nice twist on banana bread :)


    • Sallyreplied on September 17th, 2012 at 9:15 pm

      Hi Francesca! Thank you so much. It means a lot to know that people read what I type. I had just enough batter for my bread but maybe some was left on the spatula, I can’t remember! I love this recipe, it’s my favorite banana bread ever. So glad you made it! Thank you for everything, your comment means a lot!


      • Francescareplied on September 18th, 2012 at 6:17 am

        Wow – despite it being a rather large loaf, I have been at work less than 2 hours and 90% of it has gone!! Everyone loves the cake and has said how delicious it tastes – thank you soooo much Sally. I cannot wait to make this again. I wonder if any other combinations would work also? The loaf was beautifully moist and smelt divine – thank you, thank you.

  27. #
    Alanaposted September 26, 2012 at 7:10 am

    Wow! I made this today and it was so so so delicious!
    It’s almost disappeared though as my family have devoured it, so you know what that means… i’ll just have to make more, what a shame 😛
    Thanks for the recipe Sally! Definitely adding this to my ‘most loved recipes’ book.


    • Sallyreplied on September 26th, 2012 at 10:48 am

      Alana, I’m happy to hear that! This is by far my most cherished banana bread recipe! It’s so moist and soft and full of raspberries and chocolate. :) So glad you like it as much as I do.


  28. #
    Joaniposted December 20, 2012 at 6:47 pm

    Could you use frozen raspberries???


    • Sallyreplied on December 20th, 2012 at 6:52 pm

      yes, Joani you may use frozen.


      • Anna {Herbivore Triathlete}replied on April 27th, 2013 at 8:09 pm

        Yes! I was hoping someone had already asked this.

        I have about a dozen overly ripe bananas on my counter right now and remembered this recipe. There’s going to be a lot of banana based recipes in my house this weekend, he he.

        I already made banana coconut mini muffins and froze another dozen ripe bananas for smoothies and banana soft serve.

        • Sallyreplied on April 28th, 2013 at 9:49 am

          banana coconut mini muffins – sounds amazing Anna! Love having so many ripe bananas because baking banana bread is one of my favorite things to do on the weekends. :)

  29. #
    Lailyposted January 25, 2013 at 7:43 pm

    I’m going to make this right now in muffin form


  30. #
    Lailyposted January 25, 2013 at 8:13 pm

    Instead of putting chocolate I put extra raspberries


    • Sallyreplied on January 26th, 2013 at 2:57 pm

      Extra raspberries and made as muffins sounds incredible Laily! Yum.


  31. #
    Chelseaposted February 2, 2013 at 4:18 am

    Hi Sally!

    This looks delicious! I think I’m going to try to make it into muffins for Valentine’s Day morning! I love banana bread, especially with chocolate!

    Chelsea @Flick of the Whisk


    • Sallyreplied on February 2nd, 2013 at 2:28 pm

      Hey Chelsea! I’ve made these into muffins before – SO good. You’ll love them. I’m obsessed with banana and chocolate too :)


  32. #
    Maggieposted February 10, 2013 at 11:08 am

    Oh my goodness. I am speechless. This is the best banana bread I have ever made. For real. Thank thank thank you Sally!!!


    • Sallyreplied on February 10th, 2013 at 3:30 pm

      It’s my favorite too Maggie!! SO glad you love it too :)


  33. #
    Dedeposted February 13, 2013 at 4:05 pm

    OMG!! that about sums it up.
    I made these,but as cupcakes and GF style, for my kids and my husbands soldiers ,yesterday, for breakfast and not one is left.
    HUGE hit and so easy to make.
    I will be making these again, for sure, and next time I will have to hide a few for myself :)
    Thanks for sharing


    • Sallyreplied on February 13th, 2013 at 4:09 pm

      You made the banana bread as cupcakes! Amazing. I have a banana bread muffin recipe on my website but not a cupcake and definitely not GF! So glad you enjoyed it Dede!


  34. #
    Jessica Kellyposted February 25, 2013 at 9:56 am

    Hi Sally,
    I’m having an issue with the top, center portion of my banana bread not baking through. I feel any longer in the oven will burn or toughen the bottom and sides. What would you suggest? (The ends are super yummy, at any rate!) Thank you Sally! :-)


    • Sallyreplied on February 25th, 2013 at 11:43 am

      Hey Jessica! Try covering the bread with foil and baking for 65 minutes. That may help the sides and bottom to burn less and cook the middle.


      • Jessicareplied on February 26th, 2013 at 9:27 am

        I’ll try that! I defer to your wisdom always. Many thanks and love from Canada.

  35. #
    matthew murphyposted April 3, 2013 at 3:23 pm

    oh man this bread was amazing i would definately make it again i used dark chocolate chunks so you got dark chocolate in every bite with the tartness of the rasberries and the sweetness of the banana it was prolly the best banana bread ever lol


    • Sallyreplied on April 3rd, 2013 at 3:36 pm

      The best banana bread ever? What a statement. Thank you!


  36. #
    Alainaposted April 10, 2013 at 12:32 am

    This is the third recipe of yours that I have made and they have all been delicious! This is certainly no exception. Nice and moist and very flavourful bread! Sooo good with those dark chocolate chips.
    Thank you so much for all the delicious recipes!
    This would be great as muffins too….do you have any recommendation for how long you would bake? And at what temp?


    • Sallyreplied on April 10th, 2013 at 9:38 am

      Hi Alaina, without baking this bread as muffins, I don’t have an adequate baking time for you since I’ve never done it myself. Use the same oven temperature.


  37. #
    Anitaposted May 15, 2013 at 2:05 am

    Oh wow…I just am becoming totally addicted to your site…but also to bananas…discoverd banana muffins…smoothies (also one of yours) bread but now this one? Oh my god…I need to find a wholesaler with extra extra ripe bananas because I’m gonna HAVE to make these!

    Made last week your peanutbutter rolo cookies…and you know what…in case ANYONE overhere even dares to look at them…they’re gonna have to be running..also they have been given strict (very strict) rules never ever to touch my rolos…wow they’re really really very yummmm!

    Thanks so much for your sharing, love to be coming back and hope to be doing that for a long while

    ps had to go out and find special measuring cups since we in The Netherlands do not work with cups but grams…and I found them :-)


    • Sallyreplied on May 15th, 2013 at 11:03 am

      I wish I could find a wholesaler who sold extra ripe bananas! But I always have to wait for them to get ripe on my counter! I’m glad you found measuring cups, Anita! Thanks for all the kind words and let me know what you make first!


      • Anitareplied on May 15th, 2013 at 4:05 pm

        sometimes at the market they will sell ripe bananas at a cheap price…from now on I know what I’m buying…ripe bananes by kilo’s! Overripe them and into the freezer :-)

        Will send a pic from the next bake!

  38. #
    214posted July 28, 2013 at 6:20 pm

    Hi Sally, unfortunately the outcome of my cake was a disaster…i followed the instructions carefully… but i missed out the butter (has to be in room temp) so what I did was to put it in microwave to have it melted…. the cake was so hard heavy as a rubber… I cant even taste the banana on it (considering I waited for so long for my bananas to be fully riped) hehe… I wonder what happened how come my cake turns out like a rock? I really wanna know so that I can avoid to do same mistake again.

    By the way, do u have a chocolate cake recipe that has that sauce inside or serve as a toppings… i forgot that french word… mostly it goes with the puddings.



    • Sallyreplied on July 28th, 2013 at 6:48 pm

      Use room temperature butter and cream it as the recipe states, do not use melted butter. That is why the bread did not turn out. So just follow the recipe exactly for success. I don’t have any chocolate cakes with ganache or syrup in it, though my Triple Chocolate Layer Cake is a favorite! http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/


  39. #
    Lauraposted August 9, 2013 at 10:33 pm

    Just made this for the family and they loved it! It was so moist and delicious!


    • Sallyreplied on August 10th, 2013 at 8:59 pm

      So glad to hear that, Laura! I love this banana bread – thanks for reporting back!


  40. #
    Joyposted October 27, 2013 at 11:43 am

    I love all your posts Sally! You should make your own book, or even iPhone/iPad app. I was just wondering, I made this lAst weekend, and it would not cook throughly. Just wondering what I could have done wrong. I had it in the oven for 70 minutes. And it still wasn’t cooked. Maybe I over mixed?

    Btw.. Do you have any videos with your recipes? That would make life easier haha!!


    • Sallyreplied on October 27th, 2013 at 4:58 pm

      Hi Joy, I do not post videos for my recipes at this time. I do, however, have an upcoming cookbook: http://www.amazon.com/Sallys-Baking-Addiction-Irresistible-Cupcakes/dp/1937994341

      All ovens are different. This bread takes longer in my fiance’s parents kitchen than it does in mine. It takes less time in my own parent’s kitchen than it does in mine. I suggest you buy an oven thermometer, make sure the temperature is accurate, and cover the bread with aluminum foil to ensure it bakes evenly.


  41. #
    Anneposted February 10, 2014 at 1:12 pm

    Hi! I am a norwegian girl who is taking a semester at UC Berkeley as an exchange student. One of my favorite hobbies is baking, and when I searched for some recepies I luckily found your blog!
    I just love the way you describe your bakingaddiction, and I have already tried your oatmeal pancakes and breakfast banana cookies. They tasted both fantastic!
    I would love to bake this raspberry-banana-bread, but do you think I can try o bake it without the sugar?

    Thank you! :)


    • Sallyreplied on February 10th, 2014 at 5:09 pm

      Hi Anne, I don’t recommend leaving out all of the sugar. If you’d like to reduce it, perhaps go down to 1/3 cup at the very least. The bread won’t really be sweet, but hopefully you’ll still like it. Enjoy!


  42. #
    Rosettaposted March 29, 2014 at 1:37 am

    The Dark Chocolate & Raspberry Banana Bread was just delicious <3


  43. #
    Lauraposted March 29, 2014 at 2:21 pm

    I made the recipe today – it was perfect on a sunny spring day!
    The bread came out so so deliciously! My family and guest loved it and asked for more. It was super moist and I loved the combined flavors of banana and raspberries. I did it with frozen raspberries, since they are no seasonal fruits at the moment, but I guess it came out just as it was supposed to.
    Thanks so much for sharing the recipe, I posted it on my blog as well and linked it to yours.
    But what I was most glad about is the fact, that your recipe works even here in Germany! I was worried to not have the right ingredients, but there weren’t any problems at all. I will try some of your other recipes soon!
    Love, Laura


  44. #
    Zahraposted February 13, 2016 at 2:44 am

    I used almost four bananas so the batter was more liquid than described here. And I accidentally added the baking soda into the mashed bananas instead of into the flour because of scatterbrain. I was concerned if it would rise but it did, it rose beautifully! I baked this recipe as two loaves (7.5 * 3.5 each) and it took 50 minutes at 350 degrees.

    I used all dark chocolate chips and frozen and thawed raspberries that I was sure would wreak a havoc of color in the bread, but they didn’t! Score. And it’s scrumptious! It’s taking a lot of character right now to not put the entire loaf into my mouth at once!



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