Dark Chocolate Chip Raspberry Banana Bread.

Super-moist and incredibly indulgent brown sugar banana bread loaded with dark chocolate chips and raspberries.

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!

If you’ve been reading my blog for awhile… a long, long while… you may remember my Dark Chocolate Raspberry Banana Bread from 2012. I made that bread about 17384 times that summer. I’m not joking; ask all my old coworkers because I’d bring in a loaf practically each week. Chocolate and raspberries are my weakness.

I had 8 ripe bananas on the counter over the weekend, so I made two delicious loaves.

This time, I used my favorite banana bread base recipe. It uses more butter, brown sugar instead of white, and more banana. I call it my “best-ever banana bread” recipe and posted about it here. Check it out, banana bread lovers.

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!

I sliced and froze one loaf – freezes beautifully up to 2 months – and snapped photos of the other loaf. We gobbled up slices for dessert and when I wasn’t looking, Kevin ate the last slice for breakfast yesterday. The nerve.

You will fall in love with this banana bread recipe! It’s incredibly dense and bursting with flavor in every slice. I sweeten the loaf with brown sugar – brown sugar and banana go together like peanut butter and chocolate. The two are just meant to be! You will love the richness the brown sugar gives.

4 giant and beautifully ripe bananas go into my banana bread. I use extra spotty brown bananas to make it – and encourage you to do the same. Not totally brown and black, just heavily speckled. Like this:

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!

This banana bread is the moistest of moist. I know you probably hate that word or are sick of me saying it, but I simply loathe dry banana bread. I’d rather eat a bowl broccoli for breakfast than a piece of dry banana bread.

This banana bread obtains its moisture from 2 eggs and a little yogurt (in addition to the bananas and brown sugar). The 1/3 cup of yogurt goes a long way! I typically use plain Greek yogurt, but regular yogurt will be just fine. Sour cream makes a nice substitution as well. Butter gives the bread a nutty, rich flavor that is enhanced with the bananas and chocolate. And a touch of vanilla extract rounds out the banana’s sweet flavor.

Each bite is truly mouthwatering.

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!

I use a heavy hand when adding the raspberries. I prefer using fresh raspberries because I find using frozen tints the banana bread pink, no matter how gently you fold them in. The bread also takes longer to bake when using frozen berries due to their added moisture.

I go a little lighter on the chocolate because I feel it overpowers the banana taste. However, you can see there is still plenty of chocolate in each bite!

There are no liquids in my banana bread recipe, so you know it’s going to be dense. Not overly heavy in the slightest, just the perfect amount of density you’re looking for. Dark, dense, and packed with chocolate and raspberries. Just the way I love it.

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!

Ladies and gents, I give you… heaven in sliced form.


Dark Chocolate Raspberry Banana Bread

Super-moist and incredibly indulgent brown sugar banana bread loaded with dark chocolate chips and raspberries.

Yield: 1 loaf

Prep Time: 10 minutes

Total Time: 75 minutes, plus cooling


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar (or dark brown sugar)
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) Greek yogurt*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (135g) dark chocolate chips (or semi-sweet)
  • 1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking*


Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.

Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.

In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Gently fold in the raspberries and chocolate chips.

Spoon the batter into the prepared baking pan - sprinkle with a few additional chocolate chips if desired. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.

*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. Low-fat or non-fat are OK.

*I prefer using fresh raspberries because I find using frozen tints the banana bread pink, no matter how gently you fold them in. The bread also takes longer to bake when using frozen berries due to their added moisture.

*Adapted 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.


Try my Best-Ever Banana Bread recipe next!

Best-Ever Banana Bread with Cream Cheese Frosting


And mmm… this Nutella Swirl Peanut Butter Banana Bread.

Nutella Swirl Peanut Butter Banana Bread


So many banana breads, so little time.

Super-moist and incredibly indulgent brown sugar banana bread with juicy raspberries and dark chocolate chips. My favorite banana bread recipe!



See more banana bread recipes.





85 Responses to “Dark Chocolate Chip Raspberry Banana Bread.”

  1. #
    Tina Muirposted April 17, 2014 at 7:01 am

    Ahhh this sounds wonderful Sally. I have loved every one of your recipes I have made, and I am sure this will be another! What a perfect summer bread, and I can actually enjoy this in my training right now. I am really fine tuning my nutrition to ensure I can hit my 1:13 goal in the marathon next month, but this is packed with goodness, and it will be a great treat for me.

    Thanks for everything you do :)


    • Sallyreplied on April 17th, 2014 at 2:43 pm

      Tina, do you mean 1:13 for a half marathon? That’s still extremely FAST!! Banana bread is great running fuel.


      • Tina Muirreplied on April 17th, 2014 at 6:57 pm

        Yes :) That is the goal! Thank you, and YES! Perfect for running fuel :)

  2. #
    Maryea {happy healthy mama}posted April 17, 2014 at 7:31 am

    My 2-year-old boy just pointed to the computer and said, “yummy!”. I think that pretty much says it all. :)


    • Sallyreplied on April 17th, 2014 at 2:42 pm

      Now I know this recipe is a winner!! So cute, Maryea.


  3. #
    Jennaposted April 17, 2014 at 7:47 am

    This looks so good! And I love the colour from the raspberries too

    Jenna || Jennafifi.co.uk


  4. #
    Joshua Carrposted April 17, 2014 at 7:56 am

    SALLYHOWCOULDYOUDOTHISTOME! I have been baking banana stuff left and right (bread, muffins, smoothies), and now I am going to have to make another one!


  5. #
    Chelsea @ Gal on a Missionposted April 17, 2014 at 8:23 am

    Oh, Sally, I love a sucker for a banana bread. Love it with the addition of raspberries and chocolate – yum!

    Way to go Kevin on the last slice! Men always seem to do that!


    • Sallyreplied on April 17th, 2014 at 2:41 pm

      Yes. Yes, they do.


  6. #
    Eve @ Baking the Dayposted April 17, 2014 at 9:01 am

    Oh wow, that looks so good! I hate dry cakes and loaves, especially banana bread; it is like eating cardboard. I love dark chocolate with raspberries or with banana so I can’t wait to try them all together. P.s. I am completely hooked to your Mocha Banana Milkshake from your lovely book, breakfast will never be the same again!

    Eve :-)


    • Sallyreplied on April 17th, 2014 at 2:41 pm

      Oh Eve, I love love love that milkshake recipe! I made one of them the other day, actually. I need to freeze more bananas. I crave that milkshake all the time!


  7. #
    Ella-HomeCookingAdventureposted April 17, 2014 at 9:20 am

    Now that is an amazing banana bread .. love the add of raspberries, and chocolate in it. I wish I had a slice .. your photos are so irresistible.


    • Sallyreplied on April 17th, 2014 at 2:40 pm

      Thank you Ella!


  8. #
    Lisa @ Simple Pairingsposted April 17, 2014 at 9:27 am

    Banana bread is one of my favorites, too! So moist and subtly sweet. Love the chocolate and raspberry additions. It’s hard to do any wrong with those ingredients!


  9. #
    Layla @ Brunch Time Bakerposted April 17, 2014 at 9:38 am

    All I can think about is grabbing me a slice of that bread! I love the chocolate chip banana raspberry combo!!


  10. #
    Chloe @ foodlikecakeposted April 17, 2014 at 9:45 am

    That bread looks amazing! I love everything in it. Pinned!


  11. #
    Nicole @ FruitnFitnessposted April 17, 2014 at 10:21 am

    Oh this sounds wonderful! I love chocolate and raspberries but haven’t thought about adding both to banana bread. I think my coworkers would love for me to bring this in as a tasty treat.


    • Sallyreplied on April 17th, 2014 at 2:39 pm

      They’ll beg you to bring it in all the time, just a warning. ;)


  12. #
    Laurenposted April 17, 2014 at 10:26 am

    I am SO anal when it comes to checking banana bread and brownies. The two can NEVER be baked even a few minutes too long because they NEED to be ooey-gooey. (I can’t say the “M” word) HA! But I can’t believe Kevin ate the last slice!!! He needs to make it up with some French toast, of course! ;-)


    • Sallyreplied on April 17th, 2014 at 2:38 pm

      Ooey-gooey is a great sub for the M-word lol.


  13. #
    Dorothy @ Crazy for Crustposted April 17, 2014 at 11:10 am

    I love this bread Sally! Great combo of flavors. I need to make more banana bread. SOON! Pinned!


  14. #
    marcieposted April 17, 2014 at 11:19 am

    WOW, 2 cups of mashed bananas! The more banana flavor the better, so bring it on! This bread looks so delicious, Sally, and raspberries and chocolate are such a great combination (not to mention oh so pretty).


  15. #
    Erinposted April 17, 2014 at 11:20 am

    Wow, Sally, this looks absolutely divine. I’ve been eyeing the ripening bananas at my nanny family’s house this week, pondering a banana bread to make and I think that this one deserves their ripe bananas! It looks amaaaaazing. Pinned! Hope you have a spectacular weekend! xoxo


    • Sallyreplied on April 17th, 2014 at 2:35 pm

      Erin, you would looooove this banana bread. It’s a must try. Have a good weekend too – hopefully you have some nice weather in WA!


  16. #
    Laura @ laura's Culinary Adventuresposted April 17, 2014 at 11:35 am

    Great flavors! Dry bread is terrible, but this looks moist and dense!


  17. #
    Jelliposted April 17, 2014 at 1:02 pm

    Sally, I think you’re the banana bread whisperer. This looks phenomenal and that Nutella PB Banana Bread? Girl, you’ve got me wanting to leave my computer (where I’m supposed to be working) to jet home and bake, bake, BAKE! I’ve got about 5 spotted bananas on the counter just begging to become banana bread. Thanks for the recipe. Pinned, of course!


    • Sallyreplied on April 17th, 2014 at 2:33 pm

      Jelli, you are hysterical. The banana bread whisperer. I am dying of laughter over here. You must try either this banana bread of the nutella one… oh my gosh. Both are mind blowing.


  18. #
    Averie @ Averie Cooksposted April 17, 2014 at 1:03 pm

    This reminded me of one of your very early post from a lifetime ago – that raspberry bread you made! And then I saw the citation in the recipe box and the opening info. Yep! A familiar face, so to speak. Your photography and food styling and life has changed just a wee bit for you and your blog since then, eh? :) I love that you used the flavor combos of that loaf but then worked it into your fave banana bread base. What a showstopper! I’m in love with this!


    • Sallyreplied on April 17th, 2014 at 2:32 pm

      Haha Averie I look back at those pictures and remember thinking how beautiful they were in 2012. That’s the fun part about photography, always learning, always growing!


  19. #
    Isadora@she likes foodposted April 17, 2014 at 1:24 pm

    Sally, this looks amazing! I love banana bread because, for me, it is the easiest and tastiest baked good for me to make gluten free. Raspberries and dark chocolate are perfect together and I just saw that raspberries were on sale! I can’t wait to try this :)


    • Sallyreplied on April 17th, 2014 at 2:31 pm

      Perfect, Isadora! Enjoy this bread – it is absolutely my favorite!


  20. #
    Laura (Tutti Dolci)posted April 17, 2014 at 2:53 pm

    Love the dark chocolate and raspberry combo!


  21. #
    Shainaposted April 17, 2014 at 3:19 pm

    Your chocolate & raspberry combinations are always amazing, this is another must-make!


  22. #
    Anna (Hidden Ponies)posted April 17, 2014 at 5:00 pm

    I looove banana and brown sugar, and dark chocolate and raspberries…this is calling my name!


  23. #
    mjposted April 17, 2014 at 5:21 pm

    This looks absolutely amazing! I love banana bread, and raspberries, and chocolate! OK, I just need to go make it! Have a good weekend!


    • Sallyreplied on April 17th, 2014 at 7:57 pm

      You too MJ!


  24. #
    Beth @ bethcakesposted April 17, 2014 at 8:36 pm

    This DOES indeed look like heaven in slice form!! Gah, I just love those raspberries and the color they add to this bread, especially paired with those chocolate chips. Looks like it has the perfect texture! Also, totally jealous of all your former coworkers that got to eat all your baked goodies. haha :)


    • Sallyreplied on April 18th, 2014 at 5:41 am

      Yes!! And I’m sure they miss me. In fact, I hear from a couple of them on the regular asking me to drop off some treats. I miss having an office to bring my goodies too!


  25. #
    Lindsey @ American Heritage Cookingposted April 17, 2014 at 9:59 pm

    This looks like my idea of the perfect banana bread! Dense and packed with yummy banana flavor (because how could it not be with 4 bananas in it!!!) And then you put chocolate and raspberries – be still my beating heart!


    • Sallyreplied on April 18th, 2014 at 5:40 am

      Yes, I load this bread with flavor! So much banana flavor. You’d love it Lindsey!


  26. #
    Julie @ This Gal Cooksposted April 17, 2014 at 10:30 pm

    What a beautiful loaf of bread, Sally! I love all of the flavors going on in this bread. A true winner. :)


  27. #
    BakingTrayposted April 18, 2014 at 12:59 am

    YUM!!! you make food look so pretty ^__^” I wish my bananas would hurry up and ripen so I can make some of your banana bread!! :)


  28. #
    Amy @ Amy's Healthy Bakingposted April 18, 2014 at 2:31 am

    Sally, you’re either going to hate me or think I’m crazy, but for over the past month… I’ve been craving (and eating) steamed broccoli as part of my breakfast! Oh well, more banana bread for you right? ;) You know me and dark chocolate — this loaf would be gone in just one day, and I’d be the only one eating it!


    • Sallyreplied on April 18th, 2014 at 5:35 am

      Hey, I love me some steamed broccoli but not until lunchtime! And I forgive you because you love dark chocolate even more than I do! So good.


  29. #
    Jess @ Sweet Menuposted April 18, 2014 at 7:08 am

    Your amazing photography makes this loaf look like the best thing ever! Just beautiful, will be giving this a go next time I have a few ripe bananas :)


    • Sallyreplied on April 18th, 2014 at 7:50 am

      Thanks Jess! And let me know when you try this bread!


  30. #
    Shanaeposted April 18, 2014 at 3:54 pm

    I definitely want to make this…I’m a vegan, but it seems like it should be easy enough to switch things around. This looks too delicious to pass up.


  31. #
    Cherylposted April 21, 2014 at 12:43 am

    Question: when you slice and freeze the loaf, do you wrap the slices individually, or do you put them back together and then wrap the whole thing?
    I can hardly wait to try it!


    • Sallyreplied on April 21st, 2014 at 5:44 am

      I’ve done both before- and I let the cake/slices thaw overnight in the refrigerator.


  32. #
    Johannaposted April 21, 2014 at 3:46 am

    WOW, this sounds absolutely amazing!! Thank you for the recipe


  33. #
    Mary Frances @ The Sweet {Tooth} Lifeposted April 21, 2014 at 11:51 am

    Kevin is one smart cookie … er, quick bread?? Whatever, I want this for breakfast too! Those swirls of chocolate and raspberry … seriously amazing. I love love love banana bread, especially fun versions like this! Pinned!


  34. #
    Evan @ Getinmymoufposted April 21, 2014 at 2:07 pm

    There are always a few browning bananas in our kitchen, so I’ll have to add this to the rotation (especially since dark chocolate and raspberries make everything better). I’ll typically freeze any leftover bananas and use as needed (mostly for pancakes). They get very brown in the freezer, as it accelerates the ripening process, but the flavor also intensifies.



  35. #
    Jess @ On Sugar Mountainposted April 21, 2014 at 9:13 pm

    I am in love with this banana bread, Sally! So many great flavors going on in one glorious loaf! :D


  36. #
    Alexisposted April 24, 2014 at 9:35 pm

    Love your site! Any tips on making this a healthy/skinny receipe?


  37. #
    Jennposted April 25, 2014 at 2:52 am

    Hi Sally,

    I want to say THANK YOU for the amazing site and recipes!
    I’ve made this recipe twice in the past two days and rave reviews of how moist and delicious the bread is from co-workers.

    I’ve also made your funfutti cookies using cake mix…AMAZING! and the quick upside down pineapple cake.

    I saw your mango banana bread recipe and I’m super excited to try that one next. I think instead of mango I’m going to try it with pineapple, but using the dry ratio from the raspberry chocolate chip loaf because I love how dense and moist the bread is.

    Again, love love LOVE your site and I tell everyone I know about it.


    • Sallyreplied on April 25th, 2014 at 7:10 am

      Thanks for the kind comment, Jenn! I love that mango banana bread. I have to make it again soon. It’s been too long!


  38. #
    Cherylposted April 25, 2014 at 3:12 pm

    May I ask one more question?
    I would like to add a bit more salt to the batter, but I don’t want to mess up the balance of leavenings. Would I need to adjust the other ingredients if I do this? Yes, I have this issue with liking a little salt in my sweets. I may even sprinkle a little on top of your baked chocolate frosted donuts.


    • Sallyreplied on April 25th, 2014 at 4:14 pm

      No need to adjust the other ingredients, you may add up to 1/4 teaspoon more salt if you prefer.


  39. #
    Wendyposted April 28, 2014 at 11:44 pm

    I’m going to have to experiment blind here, as my 3 riiiiiiipe bananas are making my whole house smell like them, but I only have those 3, and I only have strawberries. Maybe I’ll add a wee bit more brown sugar in place of the 4th banana? Hmmm….

    I’ll let you know how it goes!


  40. #
    Wendyposted April 29, 2014 at 3:15 am

    Note: I know I messed this up by not following the recipe. Just so that’s clear.

    Update 1: I used the strawberries instead of raspberries and it looks like it’s going to be awesome! I also used a equal weight of applesauce instead of the 4th banana. I figured it was fruit as well, and made sure to use equal ounces per my kitchen scale. Can’t un-mix now!

    Update 2: This batter looks delicious. But like waaaaaaaaaaay too much batter for one loaf. I’d do two pans if I had them, but I don’t, so one it is. Besides. you know better than I do and the recipe says it yields 1 loaf. I even used a 6″x9″ since that’s what I had and it was still to the top and kinda mounded.

    Update 3: Glad I followed my hunch and put a pan underneath. The delicious-looking monstrosity has oozed and overflowed much of its content onto the awaiting pan below. It smells burny and is still a goopy mess. Scraped the excess off and let it fall onto the pan, uttering a colorful string of words as I did do. Burned my hand through my glove which got wet with some of the goop. More colorful words. Remind me never to substitute anything ever again. Forgetting the tinfoil and setting the timer for another 30 minutes, at which time hopefully this goopy monstrosity will magically become delicious strawberry banana bread.

    Update 4: Decided to remove the pan below lest the drippage burn and cake on permanently. The drippage is baked and is actually pretty darn tasty.

    Update 5: Let the monstrosity bake another 40 minutes. Called it several names as I removed it from the oven. I do believe I heard it returning the favor, but my Bakedgoodese is a little rusty. I think it may have called me a camel? Either that or it was imparting wisdom about wearing sunscreen. Not entirely sure.

    … Waited about half an hour for it to cool before cutting into it. There was no turning it out and letting it cool on a rack; this thing’s become one with the top of the pan. But nothing has stuck to the sides or bottom and it comes out clean.

    The inside is kind of a grey color, and mooshy. But knowing that it baked for a nice long time (surely enough to kill of any germies!) we ate it anyway. With forks, since it would not maintain its shape on its own. Actually pretty darn tasty. Took it a step further and on our seconds, we topped it with vanilla ice cream. THAT’S the stuff!

    All in all, as far as fails go, this one wasn’t too bad! :-D


  41. #
    CakePantsposted April 29, 2014 at 11:58 pm

    Oh wow…this looks FANTASTIC! So many flavors in one loaf – and I LOVE the pop of color that the raspberries add! That is one seriously spiffed-up banana bread, and I can’t wait to try it!


  42. #
    Sigiposted April 30, 2014 at 4:43 pm

    Sally you always write your texts around your recipes so mouthwateringly well that I want to go into the kitchen immediately and bake everything you post! I’m really looking forward to trying this out, it looks and sounds absolutely delicious!


  43. #
    Terrenceposted April 30, 2014 at 8:20 pm

    Saw a pic of this on FB and immediately got off the couch and made it. We didn’t have raspberries on hand but I ‘m sure it will still be delish! I love all of your recipes. Keep up the good work. Cheers!


  44. #
    Lee Annposted May 2, 2014 at 4:05 pm

    Thanks so much for this recipe! It makes such a moist loaf! My husband really loves it — seems like men always love chocolate in baked goods! I had two small issues with the recipes tho: 1.) I shouldn’t have washed the raspberries, as they lost their shape, and I think contributed more moisture than needed to this already moist bread. 2.) I did seem to have a lot of the banana toward the lower third of the loaf. I think that perhaps my bananas didn’t need to be as ripe as they were.
    I did need to bake this for about 12 extra minutes, and I did cover with foil halfway through baking.
    Will definitely make again, and maybe try with blueberries/white chocolate next time!


  45. #
    laurel @wannacomewith.composted May 2, 2014 at 6:24 pm

    I’m a bit late to this party (I’ve fallen way behind on my blog feeds), but I just had to comment that this sounds insanely good. I’m a big fan of moist banana bread (there’s that word!), and while I’ve of course had it with chocolate, I’ve never considered adding raspberries to the mix. Now I can’t stop thinking about it… Definitely going to have to try this one!


  46. #
    Sigiposted May 7, 2014 at 3:57 pm

    I made this today and everyone who has tasted it so far (including myself obviously) thought it was delicious! I love the combination of chocolate, raspberry and banana. Thank you for your fantastic recipes, Sally!


  47. #
    madelineposted May 16, 2014 at 9:31 pm

    This has just come out of the oven and my home smells amazing! This was super easy to make – I did have to use frozen berries, but i defrosted before and let rest on some kitchen paper after advice on it needing longer to cook because of moisture. Cooked for just under the 60 minutes.

    Sally, you never disappoint with amazingly delicious recipes!


  48. #
    meganposted June 20, 2014 at 4:03 pm

    Sounds delicious, with so many of my favorite things in one recipe! One question…Do you think I could make this into little muffins, so it would be easier for my little one to eat? Maybe I’ll just go for it and let you know how it goes.


    • Sallyreplied on June 20th, 2014 at 6:48 pm

      Definitely! Maybe about 18 minutes bake time. Enjoy!


      • meganreplied on June 20th, 2014 at 8:08 pm

        Thanks! That’s just what it took- 18 minutes! They are so delicious and moist.
        I doubled the recipe and made 2 dz mini muffins, and 3 medium loafs. Turned out AMAZING! Thanks so much for the great recipe. I will make this again, for sure.

  49. #
    Joyceposted June 27, 2014 at 3:09 pm

    With the yogurt in the recipe, I take chocolate yogurt and pop in. Or raspberry greek works well too. I don’t do chocolate chips, so the mild yogurt chocolate brings a ‘what it is?’ flavor.


  50. #
    Gabbyposted June 30, 2014 at 8:40 am

    I have just discovered your blog and am drooling at every recipe. Can’t wait til my wedding is over then I can bake and eat everything! Mind you we already started off your triple salted caramel cupcakes last night for a work bake off. :/

    Question on this recipe first though – your original dark choc chip raspberry banana bread recipe uses whole wheat flour, as does your skinny raspberry choc chip banana muffins – will it work as well with this recipe or is it better with normal all purpose flour?


    • Sallyreplied on June 30th, 2014 at 12:12 pm

      Hi Gabby! I suggest using only 1/2 whole wheat flour – then the other half all purpose. I fear the bread would be too weighed down using all whole wheat. Congrats on your upcoming wedding!


  51. #
    Clareposted July 9, 2014 at 9:02 pm

    Do you have any recipes like this but with strawberries or can you just substitute the raspberries for strawberries in this recipe.


  52. #
    Aparnaposted July 11, 2014 at 10:03 am

    This was scrumptious!!


  53. #
    Whitneyposted August 13, 2014 at 12:42 am

    I was so excited to make this bread. Your photos and description really sold me. I made it tonight, and it met all of my expectations and more! Yum! My only issue was that I had to cook it about 15 minutes longer than the directions say. I’m not sure if this is just a variance in oven quality or what, but when it was done it looked and tasted incredible! Thank you for this recipe!


  54. #
    Linaposted August 22, 2014 at 4:03 am

    Hi Sally,
    Since I didnt have any berries, I switched them to choco chips and the rest I followed the instructions. Hmmmmmmmmmm its so delish n the wonderful aroma was spreading at that time.
    TQ for sharing and greetings from Jakarta.


  55. #
    Lexyposted September 10, 2014 at 9:58 am

    I’m going to have to make this soon. Along with a dozen other recipes. I did see a funfetti banana bread on Pinterest. Except it used boxed funfetti cake mix. Ew.
    You should think about it though, homemade. No boxes.


  56. #
    Lesliposted October 12, 2014 at 10:26 am

    Hi Sally,

    Was looking for a banana bread recipe when I happened on your website and am sure glad I did! The addition of raspberries & chocolate chips…..simply genius!! I made it last week & loved it sooooo much, I made it again this week. I am telling you seriously my bananas could not ripen fast enough! Now when I am looking for a recipe I immediately go to your website instead of perusing all the others. Your photos and explanations make me want to make practically everything I see. Thank you Sally. You are my ” go to girl” & I have recommended your website to my co-workers as well


    • Sallyreplied on October 12th, 2014 at 6:06 pm

      Thanks so much Lesli! I love this recipe too.


  57. #
    Tammiposted October 12, 2014 at 4:49 pm

    Hey there!

    Loving your blog. So much I need to try!!

    I whipped this up today, my first ever banana bread. Let it cook for as long as possible (about and hour and a half in the end with foil from 30 mins) but I’ve just removed it from the tin and the raspberries have sunk slightly and it has a soggy bottom! What did I do wrong? Followed the recipe although I used 3 bananas instead of 4.

    Just don’t seem to have gotten the knack of cooking with fruit so any tips would be greatly appreciated.



    • Sallyreplied on October 12th, 2014 at 4:53 pm

      Hi Tammi – were your raspberries frozen or fresh? And were they extra moist/wet? I’ve never had a problem with the raspberries sinking – I always be sure to toss them in a bit of flour as the recipe states. Were you sure to do that?


      • Tammireplied on October 12th, 2014 at 4:55 pm

        Wow! Super speedy response – thank you! I used fresh raspberries and sat them on kitchen towel for a bit. Definitely coated them in flour too. I’m not sure what I’m doing wrong but this isn’t the first recipe I’ve had this problem. With so it’s definitely me! :S

  58. #
    Amandaposted December 4, 2014 at 6:21 am

    Hi Sally from London! –
    I had four brown bananas so made this for my husband last night, it tasted so nice and was very moist but the edges on all fours sides were quite hard and a bit dry. Is it meant to be like that? It was almost like a crust. Did I do something wrong?
    I baked it at fan oven 160c for one hour.


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