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. 

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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

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

176 Comments

  1. 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 🙂

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

  3. 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 🙂

    1. 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!

  4. 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! 😉

  5. 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).

  6. 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

    1. 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!

  7. 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!

    1. 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.

  8. 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!

    1. 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!

  9. 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 🙂

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

  11. 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 🙂

    1. 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!

  12. 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!

    1. 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.

  13. 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.

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