Dark Chocolate Raspberry Banana Bread

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Super-moist banana bread stuffed with dark chocolate chips and juicy raspberries. 
Dark Chocolate Raspberry Banana Bread. Bursting with flavor and so moist. The best banana bread! sallysbakingaddiction.com

Summer is here!  Summer means flip flops & sundresses & bright colors & ice cream.  Actually, those last two I welcome all year round but you know.

What I love most about summer is the FRESH FRUIT!  A trip to the grocery store and I can hardly contain myself.  Strawberries, blueberries, watermelon, canteloupe, mangos, pineapple… I am in heaven!  But my absolute FAVE summer fruit are red, ripe, sweet raspberries.

After picking up a perfectly fresh pint from the store, I knew I had to throw them into a recipe.  Preferably one with the rotting bananas sitting on my counter because I just can’t look at them anymore.  So what better way to use my bounty of fruits than in a carby, sweet banana bread?!I love baking banana bread. Just like chocolate chip cookies, banana bread is a favorite “blank canvas” recipe of mine because there are SO many variations and add-ins you can play with.  Peanut butter, walnuts, toffee, oats, caramel, chocolate, butterscotch, nutella, berries, mango, etc etc.

Dark Chocolate Raspberry Banana Bread. This is the best banana bread recipe! So flavorful, moist, and tender. sallysbakingaddiction.com

You can make it with butter or oil, yogurt or sour cream, all-purpose or whole wheat flour.  But no matter what add-ins or variations you choose, there is an art to making truly great and perfectly moist banana bread – and I’ve come to perfect it.  It all starts and ends with some really, really brown bananas.  Like almost black and too ripe to eat.  Mushy and thick and practically rotten bananas are the secret to an unbeatable moist, dense, and sweet banana bread.

Today’s banana bread, with it’s incredible moistness and sweet banana flavor, is chock full of fresh summer raspberries and studded with rich dark chocolate chips.  I’m telling you… this bread is addicting. Oh and it’s practically a health good.  You’ve got your bananas, berries, dark chocolate, low fat yogurt, and whole wheat flour.

Dark Chocolate Raspberry Banana Bread-3



Dark Chocolate Raspberry Banana Bread

Moist, flavorful, and bursting with goodies like raspberries and dark chocolate.


  • 2 cups (250 grams) white whole wheat flour (or all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams) sugar
  • 4 Tablespoons (60 grams) unsalted butter, softened to room temp
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (60 grams) plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup (135 grams) dark chocolate chips (I used half semi-sweet, half dark chocolate)
  • 1 cup (150 grams) halved raspberries, tossed in 1 Tablespoon (8 grams) all-purpose flour


  1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended - about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
  3. Slowly stir in the flour mixture by hand, until *just combined* - do not overmix. Fold in the chocolate chips and then gently stir in the raspberries - you do not want the raspberries to bleed their color. You may sprinkle a few raspberries + chocolate chips on top for looks as well.
  4. The batter will be very thick, so spoon it into the prepared loaf pan rather than pouring it. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Recipe from Recipe Boy

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


PS: here are some more recipes you may enjoy!

Nutella Swirled Peanut Butter Banana Bread 


Skinny Banana Blueberry Muffins

Skinny Banana Blueberry Muffins-9


Skinny Raspberry Chocolate Chip Banana Muffins

Skinny Raspberry Banana Chocolate Chip Muffins


Caramel Swirl Chocolate Chip Banana Bread

Caramel Swirl Chocolate Chip Banana Bread-7

Mini (no-yeast) Cinnamon Buns


Dark Chocolate Cherry Nutella Granola



      1. Yes! I was hoping someone had already asked this.

        I have about a dozen overly ripe bananas on my counter right now and remembered this recipe. There’s going to be a lot of banana based recipes in my house this weekend, he he.

        I already made banana coconut mini muffins and froze another dozen ripe bananas for smoothies and banana soft serve.

      2. banana coconut mini muffins – sounds amazing Anna! Love having so many ripe bananas because baking banana bread is one of my favorite things to do on the weekends. 🙂

  1. Hi Sally!

    This looks delicious! I think I’m going to try to make it into muffins for Valentine’s Day morning! I love banana bread, especially with chocolate!

    Chelsea @Flick of the Whisk

    1. Hey Chelsea! I’ve made these into muffins before – SO good. You’ll love them. I’m obsessed with banana and chocolate too 🙂

  2. OMG!! that about sums it up.
    I made these,but as cupcakes and GF style, for my kids and my husbands soldiers ,yesterday, for breakfast and not one is left.
    HUGE hit and so easy to make.
    I will be making these again, for sure, and next time I will have to hide a few for myself 🙂
    Thanks for sharing

    1. You made the banana bread as cupcakes! Amazing. I have a banana bread muffin recipe on my website but not a cupcake and definitely not GF! So glad you enjoyed it Dede!

  3. Hi Sally,
    I’m having an issue with the top, center portion of my banana bread not baking through. I feel any longer in the oven will burn or toughen the bottom and sides. What would you suggest? (The ends are super yummy, at any rate!) Thank you Sally! 🙂

    1. Hey Jessica! Try covering the bread with foil and baking for 65 minutes. That may help the sides and bottom to burn less and cook the middle.

  4. oh man this bread was amazing i would definately make it again i used dark chocolate chunks so you got dark chocolate in every bite with the tartness of the rasberries and the sweetness of the banana it was prolly the best banana bread ever lol

  5. This is the third recipe of yours that I have made and they have all been delicious! This is certainly no exception. Nice and moist and very flavourful bread! Sooo good with those dark chocolate chips.
    Thank you so much for all the delicious recipes!
    This would be great as muffins too….do you have any recommendation for how long you would bake? And at what temp?

    1. Hi Alaina, without baking this bread as muffins, I don’t have an adequate baking time for you since I’ve never done it myself. Use the same oven temperature.

  6. Oh wow…I just am becoming totally addicted to your site…but also to bananas…discoverd banana muffins…smoothies (also one of yours) bread but now this one? Oh my god…I need to find a wholesaler with extra extra ripe bananas because I’m gonna HAVE to make these!

    Made last week your peanutbutter rolo cookies…and you know what…in case ANYONE overhere even dares to look at them…they’re gonna have to be running..also they have been given strict (very strict) rules never ever to touch my rolos…wow they’re really really very yummmm!

    Thanks so much for your sharing, love to be coming back and hope to be doing that for a long while

    ps had to go out and find special measuring cups since we in The Netherlands do not work with cups but grams…and I found them 🙂

    1. I wish I could find a wholesaler who sold extra ripe bananas! But I always have to wait for them to get ripe on my counter! I’m glad you found measuring cups, Anita! Thanks for all the kind words and let me know what you make first!

      1. sometimes at the market they will sell ripe bananas at a cheap price…from now on I know what I’m buying…ripe bananes by kilo’s! Overripe them and into the freezer 🙂

        Will send a pic from the next bake!

  7. Hi Sally, unfortunately the outcome of my cake was a disaster…i followed the instructions carefully… but i missed out the butter (has to be in room temp) so what I did was to put it in microwave to have it melted…. the cake was so hard heavy as a rubber… I cant even taste the banana on it (considering I waited for so long for my bananas to be fully riped) hehe… I wonder what happened how come my cake turns out like a rock? I really wanna know so that I can avoid to do same mistake again.

    By the way, do u have a chocolate cake recipe that has that sauce inside or serve as a toppings… i forgot that french word… mostly it goes with the puddings.


  8. I love all your posts Sally! You should make your own book, or even iPhone/iPad app. I was just wondering, I made this lAst weekend, and it would not cook throughly. Just wondering what I could have done wrong. I had it in the oven for 70 minutes. And it still wasn’t cooked. Maybe I over mixed?

    Btw.. Do you have any videos with your recipes? That would make life easier haha!!

    1. Hi Joy, I do not post videos for my recipes at this time. I do, however, have an upcoming cookbook: http://www.amazon.com/Sallys-Baking-Addiction-Irresistible-Cupcakes/dp/1937994341

      All ovens are different. This bread takes longer in my fiance’s parents kitchen than it does in mine. It takes less time in my own parent’s kitchen than it does in mine. I suggest you buy an oven thermometer, make sure the temperature is accurate, and cover the bread with aluminum foil to ensure it bakes evenly.

  9. Hi! I am a norwegian girl who is taking a semester at UC Berkeley as an exchange student. One of my favorite hobbies is baking, and when I searched for some recepies I luckily found your blog!
    I just love the way you describe your bakingaddiction, and I have already tried your oatmeal pancakes and breakfast banana cookies. They tasted both fantastic!
    I would love to bake this raspberry-banana-bread, but do you think I can try o bake it without the sugar?

    Thank you! 🙂

    1. Hi Anne, I don’t recommend leaving out all of the sugar. If you’d like to reduce it, perhaps go down to 1/3 cup at the very least. The bread won’t really be sweet, but hopefully you’ll still like it. Enjoy!

  10. I made the recipe today – it was perfect on a sunny spring day!
    The bread came out so so deliciously! My family and guest loved it and asked for more. It was super moist and I loved the combined flavors of banana and raspberries. I did it with frozen raspberries, since they are no seasonal fruits at the moment, but I guess it came out just as it was supposed to.
    Thanks so much for sharing the recipe, I posted it on my blog as well and linked it to yours.
    But what I was most glad about is the fact, that your recipe works even here in Germany! I was worried to not have the right ingredients, but there weren’t any problems at all. I will try some of your other recipes soon!
    Love, Laura

  11. I used almost four bananas so the batter was more liquid than described here. And I accidentally added the baking soda into the mashed bananas instead of into the flour because of scatterbrain. I was concerned if it would rise but it did, it rose beautifully! I baked this recipe as two loaves (7.5 * 3.5 each) and it took 50 minutes at 350 degrees.

    I used all dark chocolate chips and frozen and thawed raspberries that I was sure would wreak a havoc of color in the bread, but they didn’t! Score. And it’s scrumptious! It’s taking a lot of character right now to not put the entire loaf into my mouth at once!

  12. Hi Sally!

    Thanks for all the amazing recipes! I just love them, especially those salted caramel ones, and you make it so easy for us! I have never made a banana bread before, but it looks so delicious so I would love to make it for a little breakfast get together at the office. The only question I have, could I make the banana bread the day before and would it still be delicious the next morning then? Thanks!

    1. You can absolutely make banana bread the day before you need it. Just store it in the fridge or at room temperature, covered tightly.

      1. It worked out perfectly, and it was amazing! Everyone loved it. Definitely one of my favorite recipes now. Thanks so much for the recipe and the help!

  13. Hi, Sally! If I use frozen berries or dried fruits, is there any extra preparation before folding them into the batter? I don’t know, like thawing/patting dry the frozen berries or soaking the dried fruits in hot water first, maybe?

  14. Hi Sally. I can’t begin to tell you how much I love this banana bread. I’ve made it three times now and we devoured every loaf. I tried to be “good” last time and froze half of the loaf as soon as it cooled but it didn’t last more than 3 weeks in the freezer before we took it out. Thank you so much! I’m going to try your mango banana bread next.

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