Name: Raspberry Dark Chocolate Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 large eggs; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted (or coconut oil); 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup dark chocolate chunks or chips; 1 cup fresh or frozen raspberries

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Raspberry Dark Chocolate Banana Bread is a rich, moist loaf bursting with fruity sweetness and indulgent chunks of dark chocolate. I love how the tart raspberries cut through the richness of the banana and chocolate, creating a perfectly balanced, bakery-style treat right from my own oven.

Why You’ll Love This Recipe

I love how this banana bread feels both decadent and fresh—perfect for breakfast, dessert, or a snack. The bananas keep the loaf incredibly moist, the dark chocolate adds just the right amount of bittersweet depth, and the raspberries bring a pop of brightness that makes each slice feel special. It’s an easy way to elevate traditional banana bread into something a little more luxurious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas, mashed
eggs
brown sugar
unsalted butter, melted (or use coconut oil)
vanilla extract
all-purpose flour
baking soda
salt
dark chocolate chunks or chips
fresh or frozen raspberries

directions

I preheat the oven to 350°F and grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the mashed bananas, eggs, brown sugar, melted butter, and vanilla extract until smooth.
In a separate bowl, I mix the flour, baking soda, and salt.
I gently stir the dry ingredients into the wet ingredients just until combined—being careful not to overmix.
I fold in the dark chocolate chunks and raspberries, making sure they’re evenly distributed throughout the batter.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one loaf (about 8–10 slices) and takes around 1 hour and 15 minutes—15 minutes for prep and 50–60 minutes to bake.

Variations

Sometimes I swap the dark chocolate for white chocolate chips for a sweeter flavor, or add chopped walnuts for crunch. I’ve also made it with almond flour or a mix of whole wheat flour for a slightly nuttier texture. For a fun twist, I top the batter with extra raspberries and chocolate chunks before baking.

storage/reheating

I store the banana bread wrapped or in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. To reheat, I warm slices in the microwave for 10–15 seconds. It also freezes beautifully—I wrap individual slices and freeze for up to 2 months.

FAQs

Can I use frozen raspberries?

Yes, I use them straight from the freezer—no need to thaw. I just toss them in a little flour to prevent excess bleeding into the batter.

Can I make this recipe into muffins?

Absolutely. I divide the batter into muffin tins and bake at 350°F for about 18–22 minutes or until a toothpick comes out clean.

How ripe should the bananas be?

I use bananas that are very ripe—lots of brown spots and soft to the touch—for the sweetest flavor and moist texture.

Can I reduce the sugar?

Yes, the ripe bananas and chocolate already add sweetness, so I sometimes cut the sugar back slightly without a big difference.

What type of chocolate works best?

I prefer chopped dark chocolate bars for melty pockets, but chocolate chips work just fine too.

Conclusion

Raspberry Dark Chocolate Banana Bread is one of those recipes that feels both indulgent and comforting. With its moist banana base, bursts of juicy raspberries, and pools of rich chocolate, this loaf always hits the mark whether I’m baking for brunch, gifting to a friend, or just treating myself to something a little extra special.

Raspberry Dark Chocolate Banana Bread