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. 

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart 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


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


  • 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*


  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.


  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


  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 🙂

    1. Rachel Clingman says:

      It will taste just as delicious, however it just won’t be as pretty. Taste is what really matters though, right?

  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 🙂

    1. Stephanie Ramirez says:

      All purpose is plain white flour.

    2. Diane Libonati says:

      Hi Sally,
      Although raspberries sound awesome, can this be made with other fruits like fresh strawberries or blueberries. I’ve never baked with strawberries, but that is what I have on hand.

  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!!!  

    1. 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!

    1. So glad it worked out and you enjoyed it!!

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

    1. Do you need a bread pan, I have some from past family members just collection dust.

  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? 

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

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

    1. 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!

  9. 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! 

  10. Hi Sally! I love your recipes! Your chocolate chip cookie recipe is my go to!

    But I just made this, but the bread turned out way too dense! And too moist, not in a good way! 🙁 wonder if I’m over mixing the batter? Any suggestions ?

  11. Is the temperature noted in the recipe for the oven fan force or conventional ? Thank u

    1. Conventional.

  12. 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!

  13. Could this be done with gluten free flour?
    Would the measurements stay the same?
    Thank you!!

    1. I haven’t made this with GF flour but if you are going to try it I would use the same measurements. Enjoy!

  14. 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.

  15. 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.

  16. 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 !!

    1. You are welcome! I’m glad you enjoyed it!

  17. 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 🙂

      1. Thank you for the quick response! I just picked raspberries this morning, and I can’t wait to make this bread! Thank you 🙂

  18. 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!

  19. 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!

  20. 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!

  21. 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!

  22. I baked this 2 months ago and after cooling , wrapped well and placed it in my freezer. I took it out for New Year’s day and although it looked and tasted wonderful I couldn’t see a single raspberry as shown in your photos. I’m sure I dusted with flour as directed but may not have sliced them in half. Can you provide any insight into why I can’t see any raspberries?? Perhaps they were too ripe and just ‘dissolved’ into the batter? Thanks and I am really enjoying baking from your blog!

    1. Hi Ann! That’s odd- did you use the correct measurement of raspberries? Did they break a lot as you mixed the batter– perhaps the small pieces disintegrated. Do you taste them? Thank you for trying this recipe!

  23. 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.

  24. 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!

  25. 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!

  26. Can I double this and use a bundt or spring pan?

  27. 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

  28. 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.

  29. 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!

  30. 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!

1 2 3 4

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



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