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. 

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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. Sally, you shall be known as the moist queen to me. Not in a bad way. Haha. Whenever I search the internet for recipes I always wind up at your blog as it is always the one with the best looking recipe and best photos and explanation too!!! So far I’ve made the funfetti cake and carrot cake and I’ve got nothing but fab reviews!!! I just bought a dozen bananas so some of them are bound to get brown. Can’t wait till they do to try this recipe out soon!!!

    1. Thank you Ashley!

  2. Sally, this recipe popped in on one of my Facebook feeds, “Family Friendly Treats for Valentines’ Day” or something like that, and it caught my eye straight away. I made it earlier today and let it hang out in the fridge for a while. Well, I just sliced myself a test piece and – no lie – my eyes rolled back just a little. This bread is So. Effing. Good. I had the end piece, too. The END PIECE. And it was still moist and delicious. Seriously, two thumbs up. If I had three thumbs, I’d give you three thumbs up. Can’t wait to try more recipes!

  3. Simply amazing! I love your blog and these wonderful, colorful images of food. I mean, wow. I find your recipes incredibly helpful! I am definitely making this tomorrow! Lol, I have been eyeing this recipe for about 2 weeks now, finally got all the ingredients! Can’t wait to make it tomorrow.

    I have a quick question though, can we use white sugar instead of brown? Or is brown mandatory, if so what difference does it give in the flavor of this bread?


    1. Thank you Fatima! I like to use brown sugar because it brings to much moisture (and a little flavor) to the baked bread. So, I wouldn’t sub white sugar unless you absolutely have to.

  4. Hi Sally,

    I plan on making this tomorrow…what is the best way to store, planning on taking it to a party 2 days after baking, assuming I don’t eat it all first!

    Thanks 🙂

    1. Cover tightly (I keep mine in a tupperware) and keep at room temperature.

  5. Hi Sally,

    Can I use a alternative to yogurt, such as milk? If so, how much would you recommend? Also can I make a crust using plain flour, sugar, butter and this to the top of the loaf?


  6. Made this today because the pictures looked amazing! Accidentally, put 2 bananas instead of 4, OOPS! Delicious bread, can’t wait to make it again with the correct number of bananas! Found it needed 65 minutes of cook time.

  7. hello again, Sally. so far this is only the second recipe I’ve made from your blog (cake batter chocolate chip cookies being the first obviously) but the cookies I’ve made quite a few times and currently have dough balls of just that in my freezer 😀
    anyways, I made this beautiful bread last night and just had to have a slice for breakfast. soo delicious. oh my gosh. I normally don’t even like fruit in my baked goods (I know I’m crazy) but I wanted to make this bread for my husband because he likes things like this. but I tried a piece and I was in banana bread heaven. seriously Sally, you are a genius. my husband and I thank you! I made him look through all your recipes and bookmark the ones he wants me to make and I promise you, between the both of our bookmarks, by the end of this year I will have made 90% of your delicious goods.
    okay but my whole point was just to tell you THIS BREAD IS THE MOST FANTASTIC BREAD THATS EVER HAPPENED TO ME AND MY HUSBAND! so thank you Sally!

    1. Hahaha Stephanie that’s so great! I can’t wait to hear about all the recipes you make this year. So glad you and your husband love this bread. It’s certainly one of my favorites!

  8. Hi-
    I am looking for a good gluten free banana muffin recipe.
    I have made some terrible no good batches.

    Do you have one?
    Do you think that quick oats and a gluten free flour could be substituted for the all purpose flour?

    1. Here are all of my gluten free recipes. I have never made a gluten free banana bread, so I’m unsure. https://sallysbakingaddiction.com/category/gluten-free/

    2. I just followed this recipe using Doves Farm gluten free plain flour blend and a teaspoon each of baking powder and xanthan gum. Turned out great!

  9. I made this for my sweet hubby tonight, because his favorite flavors are dark chocolate, raspberry, and banana — too perfect! I followed the recipe to the T and it was out of this world! Hands down, the best banana bread I’ve ever had and hubby was in complete heaven! Thanks!

  10. Hi Sally. Great recipe, very tasty and yum! Quick question though – how deep is the loaf pan you used? I followed this recipe exactly, and I used a 9×5 loaf tin, but only 5 mins in the oven and I noticed that the mix was pouring over the sides of the tin. It kept spilling for 20 mins and left a huge mess in the oven. Perhaps my loaf tin was too shallow! How deep should it be for this recipe?

    1. My 9×5 pans are 9x5x3 inches.

      1. Ah that explains it! I’ve just measured my pan and it’s 9x5x2. So I basically lost an inch of banana bread mix onto the oven floor haha!

        Oh well, at least the end result was absolutely incredible. Everyone said it was the yummiest banana bread they’d ever had!

        Thanks so much for this recipe, it really was “totes delish” 🙂

  11. My mom and I saw this recipe and immediately drove to the store for raspberries. We just moved and realized our bread loaf pans are in storage 🙁 i have regular cupcake pans, would you just adjust bake time?

    1. Yes, the bake time will be significantly less for cupcakes.

  12. Your banaba bread looks so delicious 🙂 I often freeze ripe bananas. Can they be used for that recipe? Should I drain the juice from the thawed bananas or mix everything? Thx

    1. Yep, they can be used here!

  13. Sally, you havent failed me yet!  Today I bought strawberries to repeat your lovely strawberry/banana bread – out of this world – and then went to Pinterest to find something with raspberries and chocolate – and what to my wondering eyes did appear:  another of your wonderful breads!  I had to laugh out loud – as opposed to chewing, etc…..  Im sure you will be there when I am dreaming up something else.  Thanks for your generosity and good taste (!) – very generous of you.

    1. Thank you Barb!

  14. Hi Sally – Thanks  so much for the wonderful recipe! I’m planning on doubling it and placing one loaf in the freezer (like you did). Any tips for thawing the bread? How do you store yours in the freezer? In a freezer ziploc? Thanks again for all of your wonderful recipes – your bog and cookbook are my go-to source for all things related to baking!

    1. Hi Karen! I like to freeze mine in a large ziplock bag, yes. I thaw it overnight in the refrigerator then bring to room temperature before serving.

  15. Have you ever tried to make this with strawberries instead? Does it also come out pink?

    1. Strawberries work, yes! The baked bread was tinted pink just a little yes.

  16. Sally, thank you for sharing this delicious recipe! Instead of using yogurt I used a vanilla pudding cup, and because I had no fresh raspberries I used dried cranberries.  Came out great.

    I think next I’ll delete the chocolate chips and use candied fruits and call it a fruit cake.  : )

    Thanks again.

  17. Oh my gosh that chocolate chip raspberry banana bread was just amazing!! Chocolate and raspberry are truly a match made in heaven! Thank you so much for sharing, I plan on making it again today or tomorrow, depending on the bananas! thanks again, excellent recipe! 

  18. hi sally. i am a huge fan of all of your recipes 😉 i bake to raise money for a non profit orginization and i always use the recipes on your website. i really want to make this bread and i was wondering if you could subsitute butter with oil for this recipe. Just dont have any butter… thanks

  19. Hi Sally, 

    I tried baking this recipe last night,  but it didn’t turn out as I wished. I used everything as you mentioned. The only difference is the size of the pan. My pan measured at 9x4x3. Does the size of the pan makes a difference in how cooked the bread will be? The inside of the bread was not cooked properly, whereas the outside browned a little over. The inside of the bread looked like semi-cooked batter… Where did I go wrong? 

    1. If a bread isn’t cooking properly, it’s usually the oven. Try baking the bread on a lower rack and checking your oven temp with an oven thermometer. This always helps!

  20. Great recipe!  As I always do I modified so here’s a little something different; addition of organic shredded coconut, organic chia and flax seeds and crushed cashews.  I also used organic whole ground flour, organic bananas (they taste so much better) and organic yogurt. To top it off used a very light coating of organic steel cut oats and organic unbrewed coffee fines.  
    For sure the moistest banana bread ever!  Thanks!

  21. Hi Sally,
    I was trying to locate a banana bread recipe I used from your old website. It had banana pudding and vanilla wafers in the mixture as well as a vanilla wafer streusel like topping. Could you point me to that older recipie please?

    1. I’ve never made anything like that before. Sorry!

  22. I just made this gluten free – substituted the 2 cups of flour for 1 cup of brown rice flour and half a cup each of coconut flour and almond meal with 1 tsp guar gum. Came out great!

  23. Hi Sally, stumbled upon your blog and now I can’t wait to make your fantastic breads and cookies. I’m just wondering if there is a substitute loaf pan for the 9×5 stated in your recipe? Thank you so much! Keep inspiring!

    1. Hi Carol! You can surely use a 9×9 square baking pan instead– for a “cake” type banana bread. No other size loaf pans are ideal.

  24. Awesome recipe I can’t wait to try! Question, could I substitute all purpose flour for whole wheat flour or buckwheat flour? Would that change the measurements in any way? Thanks!

    1. You can use whole wheat flour, the same amount– but the banana bread will be more dense.

  25. I want to make this recipe so bad, it definitely look scrumptious but I was wondering if I can substitute the dark chocolate for white, do you think it would be extremely sweet?

    1. It would be quite sweet, yes– feel free to slightly reduce the added sugar in the recipe.

  26. I made this yesterday and, as everyone else has already said, it’s amazing! I forgot to toss my raspberries with flour, but they still didn’t sink… perhaps because of the density of the loaf. I ised milk chocolate rather than dark as thats what I had and I knew my toddler woild be begging for some (I was correct). Mine was a lot darker around the edges and very squidgy inside (we personally like this so no problems in this house!). I might try baking at a slightly lower temperature for a little longer next time. And there will DEFINITELY be a next time!

  27. Hi Sally,

    Thanks for another great recipe!!! So I’ve never been able to make really good banana bread and I saw this recipe and got really excited to make it. I don’t know what I did wrong, but the bread came out really dense. What are some ways I can avoid that?
    Thank you!

    1. It’s supposed to be dense 🙂 But was it like rock-hard? Was it baked all the way through you think? You can try sifting the flour (so use 2 cups of sifted flour– sift, then measure). Sifting always helps lighten things up.

      1. It wasn’t rock hard but it definitely didn’t look like yours did. Something about it was really almost like I didn’t bake it well. All right, I’ll try sifting the flour too. Thanks! 😀 

  28. Hi Sally,

    Can I substitute coconut oil for the melted butter? if so, what would the measurement be?


    1. Hi Kate, it’s best to use softened butter in this bread. Though creaming the same amount of solid coconut oil would work too! Just a change in flavor.

  29. Hi Sally, I’ve made this bread about 4 times; the last 3 times the loaf has come out soggy and mushy.  I made sure the raspberries were firm and ripe, and also dusted them with the 1 tablespoon flour the recipe calls for.  I did refrigerate the bread after it cooled by placing it in the refrigerator before I was able to slice it.  Then I froze the bread in single slices in wax paper.  It was so soggy that no one wanted to eat it!  Any ideas?  I’m wondering if the reader who wrote her’s was “squidgy” has experienced the same problem.  Thanks in advance; we loved the first loaf…it was delicious!

    1. Hi Pamela! Oh no. I’m so sorry to hear this! I suggest baking the bread even longer. Is it done in the center when you remove it from the oven? You may also want to slightly reduce the amount of raspberries. That should help too.

  30. Hi, was wondering what I could substitute the yogurt for as I don’t have any on hand but would love to make this tonight for dessert, any ideas? Thanks

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