Dark Chocolate Chip Raspberry Banana Bread

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

loaf of raspberry dark chocolate banana bread

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.

loaf of raspberry dark chocolate banana bread

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:

ripe bananas on a white cutting board

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.

slices of raspberry dark chocolate banana bread on wood cutting board

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.

slices of raspberry dark chocolate banana bread

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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slices of raspberry dark chocolate banana bread on wood cutting board

Dark Chocolate Chip Raspberry Banana Bread

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain Greek yogurt or sour cream*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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*

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9×5 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.

Notes

  1. Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. 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.
  3. Yogurt/Sour Cream: Either Greek, regular yogurt, or sour cream are fine. Plain, vanilla, or honey flavored are OK. Low-fat or non-fat are OK.
  4. 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.
  5. Adapted from Recipe Boy.

Keywords: dark chocolate raspberry banana bread, chocolate raspberry banana bread

82 Comments

  1. 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? 

    1. Hi Zahra! Under-baking. That’s usually the culprit behind loaves sinking.

  2. I just made these tonight and they are to die for!!! I added some extra chocolate chips and I was able to make 24 muffins from this recipe. Thank you for sharing! 

  3. Made this yesterday with fresh picked raspberries from my dad’s patch and it turned out fantastic! Very moist, but not heavy. Raspberries and chocolate chips distributed well. beautiful loaf – mine looked almost as good as your pics! Thanks for the recipe!

  4. Can you use frozen bananas, thawed?? If so they tend to me more liquidy do I drain them or dump them in as is?

    1. Yes you can! If there is a lot of excess liquid you can drain that off.

  5. Can I use applesauce instead of bananas?

    1. Hi Leslie! I haven’t tried it, but I can’t see why not. Applesauce is a little thinner than mashed banana, so the bread may be a little too moist inside. Let me know what you try.

  6. Hi Sally
    I loved your recipe for the banana bread
    It was my first attempt to baking and it was a super awesome experience..Everyone loved the banana bread..
    Thanks for sharing !!

  7. Do you prefer using light or dark brown sugar for this recipe?

    1. Hi Amanda! Either work great- for intensified flavor I love dark brown sugar 🙂

  8. Emily Barnett says:

    This banana bread definitely vies for first place for me (it goes back and forth between this and your Nutella Swirled PB banana bread). It’s so moist and delicious and I LOVE the combo of raspberries and dark chocolate. You’re truly a baking genius!

  9. Amie Gilbert says:

    So delicious! I made this today at high altitude (7300 ft). I used 3/4 cup whole wheat flour and 1 and 1/4 cup white flour. It is huge and beautiful, very moist and sticks together perfectly!

  10. I didn’t LOVE this bread. I thought the raspberries made it too moist, however I did like the base of the bread with chocolate. Perhaps I would try it again with blueberries? Or just bananas and chocolate chips.

    1. You can certainly use blueberries or just keep it at chocolate chips! If you want to use raspberries try patting them dry before adding them and that should help!

  11. I made this a couple months ago as part of a brunch I hosted for my family and it was, by far, the favorite food there. the flavors are complimentary and rich but not overbearing. I have to make this again!

  12. This is honestly my favourite sweet bread recipe for the last 9 months now. It’s great because is lasts long in the fridge and is perfect for school lunch. We make it with various fruits: frozen, fresh or dried.

  13. Andrea Kalani says:

    I’m obsessed with this recipe, the banana bread base is amazing alone, and the berries only make it taste better! One of my favourite recipes to bake ever- it’ll never get old!

  14. This is the best banana bread ever!!! It is very moist and the blueberries with chocolate go really very well together, and make it delicious I reduced the amount of sugar by half and it was still sweet enough, thanks to the ripen bananas. Amazing and easy recipe loved by the whole family! Thanks a lot, will be making again and again!

  15. Made this today and it is fantastic! Do you have the nutritional facts for it?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lauren, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  16. Hey Sally, love your best chocolate chip cookie recipe and basic banana bread, so naturally I came here to look for a chocolate chip cherry recipe.

    This one popped up and while it sounds wonderful, I have cherries. I assume I could sub the raspberries with fresh pitted cherries?

    1. Yes, absolutely! I recommend chopping the fresh cherries before adding to the batter.

  17. Made this recipes as muffins last night and they turned out amazing! I only had frozen raspberries, so instead of folding them into the batter, I gently pressed 2-3 berries into the muffin tops before baking. They retained the perfect amount of moisture!

    I wish I could post a photo, they turned out beautifully!

  18. Jiovanna Balkey says:

    Not yet made, however I promised to make banana bread for our primary election day at the polls and this sounds ‘Yummy’….. I have all the ingredients, so guess what I’m making… Wish me luck….. Im gviing it 5 stars just on the basis of the other comments and the list of ingredjoJents….. One question though. I have to bake it in my combination toaster oven/convecton oven… Do I need to change the temp or baking time?? Thanks. Jiovanna

    1. Trina @ Sally's Baking Addiction says:

      Hi Jiovanna, we suggest lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you love this bread!

  19. Hello from Australia, Sally! I love your recipes and blog. I have been struggling with the times and baking temp with the recipes. I was wondering if you can please advise if 177 degrees C is in a fan forced or non fan forced oven?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sally! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

  20. Asmahan Al Aisari says:

    I made this today as an Eid gift for my friend. It looks beautiful and my kitchen smells divine. I used cherries instead of raspberries and some brown sugar sprinkled on the top. It looks like heaven. Thank you Sally.

  21. Annelies Cook says:

    10/10 for delish rating

    This is absolutely lovely, especially for breakfast with cream cheese on top.

  22. Hi! I have fresh raspberries from my garden and am looking forward to baking this for friends. However one is gluten free. Do you know if I have to add or subtract anything g else to make it bake right if I use GF flour? (Clearly I’m a baking novice)

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tiffany, we haven’t tested this recipe with gluten-free alternatives, but we’d love to know what you decide to try. Hope the bread is a hit with your friends!

  23. I’ve got all my ingredients ready to try this recipe, but I only have one of those silicone-loaf pans. Will that work just as well as the aluminum pan? Would the time or temp change? (Oops, I may have posted this question on another recipe, but this is intended for the banana bread recipe)

    1. Michelle @ Sally's Baking Addiction says:

      Hi Jenny, We don’t have much experience baking with silicone pans, but they may take a bit longer to cook all the way through. Keep a close eye on them and use a toothpick to test for doneness. Happy baking!

  24. I’ve made this stacks of times and it’s my favourite banana bread recipe by far! My dad is pre-diabetic, so im planning on taking out the choc chip this time but what would be the minimum amount of sugar required to make this?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sarah, you can try slightly reducing the sugar, but keep in mind that it also plays an important role in the texture and structure of the baked good as well. Start small, and you can adjust as needed for future recipes. Hope your dad enjoys the bread!

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×