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Raspberry Dark Chocolate Banana Bread

This week I made a ridiculously delicious  Raspberry Dark Chocolate Banana Bread. Be sure to check out the short video below that shows you just how to make it!

You know it has to be good because my teacher, my family, and I all LOVED it. I can almost guarantee that your mouth is watering when you look at the picture below. Now watch and enjoy the delicious looking pictures.

Sliced Raspberry Dark Chocolate Banana Bread

Chocolate and raspberries are the BEST combination EVER!!!

Loaf of Raspberry Dark Chocolate Banana Bread

This loaf turned out amazingly yummy. It was a great banana bread and the distinct chocolate flavor with a sweet, fruity twist was awesome.

Raspberry Dark Chocolate Banana Bread

Now that you guys are hypnotized by the delicious beauty of the banana bread, let me tell you a bit more about it. The Raspberry- Dark Chocolate Banana Bread is more of an afternoon snack than a breakfast. It can be eaten at breakfast, but I wouldn’t recommend it. A big time sugar rush…. just might not do good things to you first thing in the morning!  This banana bread should be moist in the middle after it cools. I hope you LOVE this banana bread and guard it with your life! 🙂

Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread
For when you need a little something more in your banana bread!
5 from 3 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Servings 12 slices (1 slice per serving)
Calories 304 kcal



  • Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
  • Spoon the batter into the prepared pan. 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.


Serving: 1sliceCalories: 304kcalCarbohydrates: 49gProtein: 5gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 42mgSodium: 199mgPotassium: 262mgFiber: 3gSugar: 26gVitamin A: 194IUVitamin C: 5mgCalcium: 71mgIron: 1mg
Keyword banana bread, bread, chocolate, dark chocolate, raspberries
Tried this recipe?Let us know how it was!
Recipe Rating

Kristina P

Monday 13th of November 2023

Can you use frozen berries?


Monday 13th of November 2023

That should be okay.

The Culinary Herpetologist

Tuesday 17th of October 2023

•I used vanilla skyr (yogurt from Iceland), which is my new go-to yogurt for baking. It is like crème fraîche, so it is a bit looser in consistency. •I I added 2 t of banana liqueur, which I do on all banana desserts. •The baking time is off. I baked it for an hour and it was still runny in the middle. I suggest lowering the temperature to 325 °F, and increasing the time to 75 min. Check after 65 min, and touch the top.


Saturday 12th of August 2023

This bread looks so amazing,can't wait to try,I'm going to use blackberries, would that work as well?


Monday 14th of August 2023

I think so!


Thursday 1st of June 2023

Just wondering if I could use freeze dried raspberries?


Saturday 10th of June 2023

We've never tried that, but probably!


Monday 19th of September 2022

Delicious! This recipe comes together very quickly; in about 90 minutes I had two large loaves. It doesn't make sense for me to make only one, as my family fell upon it like ravening wolves, and it disappeared quickly. The recipe doubles well; I didn't double the bananas, but did everything else. Frozen berries didn't sink in the batter, (it's very thick), and I didn't flour them. A smashing success! Thanks so much.