Raspberry Chocolate Banana Bread Recipe

If you’ve ever wondered how to elevate your classic banana bread, I’ve got just the thing for you. This Raspberry Chocolate Banana Bread Recipe is a delightful twist that marries the rich sweetness of ripe bananas with tart raspberries and decadent dark chocolate chunks. It’s a fan-freaking-tastic recipe I keep coming back to because every bite is like a little celebration of flavors and textures. Trust me, once you try this, regular banana bread will feel a bit, well, boring.

this …

Ingredients & Why They Work

Each ingredient in this Raspberry Chocolate Banana Bread Recipe plays a role in weaving together the perfect loaf. Choosing ripe bananas and fresh raspberries makes a huge difference, and using dark chocolate chunks adds richness without overpowering the natural flavors.

• All-purpose flour: Gives structure to the bread, but be sure to measure properly for the best texture.
• Baking soda: Helps the bread rise and become tender.
• Salt: Enhances flavors, balancing sweetness and fruitiness.
• Sugar: Sweetens just right; I use granulated for the perfect crumb touch.
• Unsalted butter: Adds richness and moisture; room temperature butter blends easiest.
• Eggs: Bind ingredients and add lift; use large eggs for consistency.
• Ripe bananas: The star—go for very ripe bananas for maximum sweetness and moisture.
• Plain yogurt: Keeps the bread moist and adds a subtle tang.
• Vanilla extract: Brings depth and warmth to the flavor.
• Dark chocolate chunks: Not chips! Chunks melt better and create delightful pockets of chocolate.
• Fresh raspberries: Tossed in flour to prevent sinking, they’re the fruity surprise in every slice.

Tweak to Your Taste

While I love this Raspberry Chocolate Banana Bread Recipe as is, I also enjoy mixing it up from time to time. Don’t hesitate to tailor the flavors or textures to suit your cravings — experimenting is half the fun.

• Nutty Twist: Adding chopped walnuts or pecans brings a lovely crunch; I’ve found it adds great texture contrast without clashing.
• Healthier Swap: You can swap half the all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber, but note it changes the crumb slightly.
• Berry Mix-Up: Swap raspberries for other berries like blueberries or blackberries if you prefer — just toss them in a bit of flour before folding in.
• Chocolate Variation: If you don’t have dark chocolate, feel free to use semi-sweet or milk chocolate chunks, though I find dark gives the best balance.

Step-by-Step: How I Make Raspberry Chocolate Banana Bread Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C) and preparing a 9×5-inch loaf pan with cooking spray. This step is crucial so your bread doesn’t stick and comes out cleanly. I like to spray the pan thoroughly, especially the corners, to avoid any tricky bits when you’re ready to slice.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, and salt. This ensures the rising agent and salt are evenly distributed throughout the flour, which helps the bread rise uniformly and enhances flavor.

Step 3: Cream Butter and Sugar, Then Add Eggs

In a large bowl, beat the sugar and room-temperature butter with an electric mixer at medium speed for about a minute until well combined and fluffy. Add eggs one at a time, beating well after each addition — this keeps the batter smooth and airy. I always find taking the time here gives you that light, tender crumb.

Step 4: Add Bananas, Yogurt, and Vanilla

Mix in your ripe mashed bananas, yogurt, and vanilla extract until everything’s blended. The yogurt adds moisture and a subtle tang that complements the sweetness beautifully. If your bananas aren’t super ripe, you might notice the bread is less sweet, so keep an eye on that.

Step 5: Combine Wet and Dry Ingredients

Slowly stir in the dry ingredient mixture just until you don’t see any flour pockets. The trick here is not to over-mix — over-stirring can make your bread dense. A few lumps are totally fine and even preferable for fluffy banana bread.

Step 6: Fold in Chocolate and Raspberries

Gently fold in the dark chocolate chunks first, followed by the raspberries that you’ve tossed in a tablespoon of flour (this helps keep them suspended and prevents sinking). If you want to get fancy, sprinkle some chocolate chunks and raspberries on top before baking for a pretty finish.

Step 7: Bake and Cool

Spoon your batter into the prepared loaf pan and smooth the top gently. Bake for 50 to 60 minutes — but start checking at the 50-minute mark by inserting a wooden pick into the center; it should come out clean or with just a few moist crumbs. Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. Patience here pays off — slicing warm bread can make a mess!

How to Serve Raspberry Chocolate Banana Bread Recipe

Garnishes

I usually serve slices plain because the bread is so flavorful on its own. But if I’m feeling fancy, a light dusting of powdered sugar or a dollop of cream cheese frosting turns it into a dessert-worthy treat. Fresh raspberries on top not only look pretty but add a fresh burst with every bite.

Side Dishes

This banana bread is wonderful paired with a simple cup of coffee or tea for breakfast. For brunch, I love serving it alongside a fruit salad or a light yogurt parfait — because the bread is nicely sweet and rich, those lighter sides balance things out beautifully.

Creative Ways to Present

For parties or gifts, I slice the bread into thick wedges, wrap them in parchment paper tied with twine, and tuck in a sprig of fresh mint or rosemary. It’s both thoughtful and charming. You could also cut the bread into cubes and serve it skewered with fresh berries and chocolate drizzle for a fun finger-food display.

Make Ahead and Storage

Storing Leftovers

I store leftover banana bread wrapped tightly in plastic wrap or an airtight container on the counter for up to 3 days. If your kitchen gets warm, refrigerate it — but bring it back to room temperature before serving because the flavors shine best then.

Freezing

This Raspberry Chocolate Banana Bread freezes really well! Slice it first, then freeze the slices individually on a baking sheet before transferring them to a freezer bag. This way, you can grab just what you need without thawing the whole loaf. It stays fresh for up to 3 months.

Reheating

When I reheat slices, I pop them in the toaster oven for a few minutes to bring back that fresh-baked warmth and slightly melty chocolate. You can also microwave for 20-30 seconds, but be careful not to overdo it or the bread can dry out.

FAQs

Final Thoughts

This Raspberry Chocolate Banana Bread Recipe holds a special place in my kitchen because it’s so easy yet feels like a delightful treat anytime you make it. The way the tart raspberries and dark chocolate play off the mellow sweetness of bananas is simply unbeatable. I can’t recommend it enough—bake it for your next brunch, gift it to a friend, or just enjoy it fresh with coffee on a slow weekend morning. I promise, you’ll love every bite as much as I do.

Print