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.

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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. 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!

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

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

  3. Mary Frances @ The Sweet {Tooth} Life says:

    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!

  4. Evan @ Getinmymouf says:

    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.


  5. Jess @ On Sugar Mountain says:

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

  6. Sally,
    Love your site! Any tips on making this a healthy/skinny receipe?

  7. 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.

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

  8. 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.

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

  9. 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!

  10. 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! 😀

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. laurel @wannacomewith.com says:

    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!

  16. 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!

  17. 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!

  18. 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.

    1. Definitely! Maybe about 18 minutes bake time. Enjoy!

      1. 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.

  19. 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.

  20. 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?

    1. 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!

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

    1. Strawberries would be fine here, but the bread may take longer to bake because strawberries contain more moisture. Here is my favorite strawberry bread recipe: https://sallysbakingaddiction.com/2014/04/27/glazed-strawberry-bread/

  22. This was scrumptious!!

  23. 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!

  24. 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.

  25. 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.

  26. 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

    1. Thanks so much Lesli! I love this recipe too.

  27. 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.


    1. 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?

      1. 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

  28. 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.

  29. I love your site. I’m 17 and just started baking because I absolutely love it, not to mention my boyfriend likes the sweets too. I don’t eat gluten sugar or dairy so I never have had any of the things I’ve made from here but so far I’m getting great reviews. Can’t wait to make this bread!


  30. Hi Sally,

    I am desperate to make this but have no yoghurt in the fridge! Do you think milk would be an ok substitute?


    1. That should be ok as a last resort– yogurt is preferred though for a denser textured bread.

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