Addictive Recipes from a Self-Taught Baker

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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:

Bananas for banana bread on sallysbakingaddiction.com

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Dark Chocolate Raspberry Banana Bread

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) plain Greek yogurt or sour cream1
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (measured correctly)
  • 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 sinking2

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Banana bread tastes amazing on day 2 after the flavors have had time to meld together. Store leftover bread tightly at room temperature or in the refrigerator for 1 week.

Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

Dark Chocolate Raspberry Banana Bread Muffins: Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each cupcake liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

  1. Either Greek, regular yogurt, or sour cream are fine. Plain, vanilla, or honey flavored are OK. Low-fat or non-fat are OK.
  2. 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

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© 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 this Nutella Swirl Peanut Butter Banana Bread. Yesssss.

Nutella Swirl Peanut Butter Banana Bread

Deliciously moist and flavorful banana bread packed with dark chocolate and fresh raspberries. My favorite banana EVER!

156 comments

  1. hi I was wondering I’d like to make this banana bread without the raspberries or the chocolate do you think it would still be good would you modify anything to suit that I couldn’t find any regular banana bread on your site they all look wonderful but we want it plain and delicious. 🙂

  2. Hi,
    I don’t get fresh raspberries where I live, can I use the dried/frozen ones.I read in ur description that it gives a tint, will the taste be affected too? Thank you 🙂

  3. This looks delicious – just one question from the UK – when you say ‘all purpose flour’ do you mean plain or self raising flour? Thanks 🙂

  4. I emailed a comment in Nov 2016 and wanted to send you a follow-up!  I wrote that my bread was delicious, but was “moist and mushy” and fell apart when I sliced it after 3 tries of baking it.  It finally occurred to me that my problem was that I had moved to Montana, where my altitude was now 5300 feet, and this affects baking!  I made “high-altitude adjustments” (in the ingredients, baking temp. and baking time), and the bread turned out perfect!  Thank you so much for your wonderful recipes; I now know that I’ll have to make a few minor revisions for great results!!!  

    • Curious as to which changes you made! I recently moved to 7200 ft and still don’t know how to accommodate recipes 🙁

  5. Made this last night and had to use sour cream and strawberries since I was out of yogurt and raspberries. Turned out fantastic!

  6. Made these in the muffin version Because I didn’t have a bread pan and they turned out perfect. Thank you. 

  7. HEy sally! I’m a big fan of your recipes. Made this today without the rasberries. The bread was risen when I first took it out of the oven but then after a while it lost its shape. What could be the reason for this? 

  8. Do you sift your flour? I am always questioning my flour addition.

    • Flour is the most common mis-measured ingredient. I often do sift it. When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container/bag with your measuring cup or you will always end up with too much. A kitchen scale is very helpful also!

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