This chocolate raspberry banana bread is one of those bakes that feels just a little bit special, but still totally doable on a regular day. It’s a soft, moist banana bread base packed with melty chocolate chips and juicy raspberries in every bite. If you’re a banana bread fan, my best banana bread recipe is always a good place to start. And if you love easy baking projects like this, I’ve got a whole collection of quick bread recipes you’ll want to try next.
Ingredients & Substitutions
- All-purpose flour: Provides structure. You can swap up to half with white whole wheat flour for a slightly heartier loaf.
- Granulated sugar: Sweetens and keeps the crumb soft. Light brown sugar can be used for a deeper flavor.
- Baking soda & kosher salt: Work together for rise and balance.
- Ripe bananas: The main flavor and moisture source. The riper, the better.
- Sour cream: Keeps the bread tender and rich. Greek yogurt works as a substitute.
- Eggs: Help bind and structure the loaf. Out of eggs? Check out my egg substitutes to try!
- Melted butter & vegetable oil: A combo that adds flavor and keeps the bread moist for days. You can use all oil if needed.
- Vanilla extract: Rounds out the flavor.
- Milk chocolate chips: Add sweet, melty pockets throughout. Semi-sweet chocolate chips also work.
- Fresh raspberries: Add bright, tart bursts. Frozen raspberries can be used straight from frozen (do not thaw).
Tips for Success
- Use very ripe bananas. The darker and softer, the better. They add sweetness and moisture that really define the texture of this bread.
- Don’t overmix the batter. Mix just until the flour disappears. Overmixing can make the bread dense instead of soft and tender.
- Be gentle when folding in berries. Raspberries are delicate, so a light hand helps keep them mostly intact.
- Check for doneness early. Start testing around 60 minutes since oven temps can vary. The loaf should have moist crumbs on a toothpick, not wet batter.
- Let it cool fully before slicing. It’s tempting to cut in early, but the texture sets as it cools and slices more cleanly.
FAQs
Can I use frozen raspberries instead of fresh?
Yes. Use them straight from frozen; don’t thaw them first, or they’ll release too much juice and can make the batter too wet.
Can I use brown sugar instead of granulated sugar?
Yes, or you can replace part of the granulated sugar with brown sugar. It adds a deeper flavor and a slightly softer texture.
How do I know when banana bread is done baking?
It’s done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely tent with foil.
Can I add nuts or other mix-ins?
Yes. Chopped walnuts or pecans work especially well in this bread. You can also add extra chocolate chips or even white chocolate chips for a different variation.
How to Store Chocolate Raspberry Banana Bread
Store the banana bread tightly wrapped or in an airtight container at room temperature for up to 3 to 4 days. For longer storage, freeze the loaf or individual slices for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. Thaw at room temperature before serving for the best texture.
Chocolate Raspberry Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
- ¼ cup (57 g) sour cream, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (273 g) milk chocolate chips, divided
- 1 cup (150 g) fresh raspberries, halved
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until combined.
- In a separate bowl, mash the bananas until smooth. Stir in the sour cream, eggs, melted butter, oil, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Gently fold in 1 cup of the chocolate chips and the raspberries, being careful not to overwork the batter so the berries don’t break apart too much.
- Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup chocolate chips over the top.
- Bake for 65 to 75 minutes, checking at the 60-minute mark. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). If the top browns too quickly, loosely tent with foil.
- Let cool in the pan for about 20 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Did you make this recipe?
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