Raspberry Dark Chocolate Banana Bread Joy: 7 Easy Steps

Name: Raspberry Dark Chocolate Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated white sugar; 4 tablespoons (½ stick) unsalted butter, room temperature; 2 large eggs; 1½ cups mashed ripe banana (about 3 bananas); ⅓ cup plain low-fat yogurt; 1 teaspoon vanilla extract; 1 cup dark chocolate chunks or chips; 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Jump to Recipe

If you’ve ever stared at three overripe bananas on your counter and thought, “I guess it’s banana bread again…” — friend, this Raspberry Dark Chocolate Banana Bread is about to change your routine in the most delicious way.

This isn’t your average loaf. It’s the cozy comfort of classic banana bread with bright, juicy raspberries and melty pools of dark chocolate tucked into every bite. It’s the kind of treat that feels a little fancy, but still easy enough for a busy Tuesday afternoon between school pickups and Zoom calls.

And the best part? You probably already have most of the ingredients in your kitchen.

Let’s bake something that feels special — without adding stress to your day.

Why You’ll Love This Raspberry Dark Chocolate Banana Bread

There are banana bread recipes… and then there’s Raspberry Dark Chocolate Banana Bread.

Here’s why this one stands out:

Uses up those spotty bananas sitting on the counter
Rich dark chocolate balances the sweetness beautifully
Fresh raspberries add a pop of tartness
Perfect for breakfast, snack time, or dessert
Feels bakery-worthy but is totally doable at home

It’s sweet but not too sweet. Soft but not mushy. And when the chocolate melts into the pockets of raspberry? Oh my goodness. It’s like your kitchen wrapped itself in a cozy hug.

Ingredients You’ll Need

Nothing complicated here. Just simple pantry staples with a couple of fun upgrades.

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated white sugar
4 tablespoons (½ stick) unsalted butter, room temperature
2 large eggs
1½ cups mashed ripe banana (about 3 bananas)
⅓ cup plain low-fat yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon flour

A quick note about the raspberries

Tossing them in flour helps keep them from sinking straight to the bottom of your loaf. It’s a tiny step that makes a big difference.

Step-by-Step: How to Make Raspberry Dark Chocolate Banana Bread

You don’t need anything fancy — just a bowl, a mixer, and about 15 minutes of prep time.

Step 1: Preheat and Prep

Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. Set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Keep it simple.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the sugar and butter together on medium speed until well blended — about 1 minute. It doesn’t need to be fluffy like cake, just nicely combined.

Add the eggs one at a time, mixing well after each.

Step 4: Add the Banana Mixture

Mix in the mashed banana, yogurt, and vanilla extract. Beat until smooth and combined.

This is where your kitchen starts smelling amazing.

Step 5: Combine Wet and Dry

Gradually stir in the flour mixture. Mix just until everything is moistened.

Don’t over-mix. That’s the golden rule of banana bread. Over-mixing can make it dense instead of tender.

Step 6: Fold in the Good Stuff

Stir in the dark chocolate chunks. Then gently fold in the raspberries.

If you want it to look extra pretty, sprinkle a few extra chocolate chunks and raspberries on top before baking. It makes it look straight out of a bakery window.

Step 7: Bake

Pour the batter into your prepared loaf pan.

Bake for 50 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.

Let it cool in the pan for 15 minutes. Then remove it and let it cool completely on a wire rack.

Or… slice it warm and accept the melty chocolate situation. I won’t judge.

Sliced Raspberry Dark Chocolate Banana Bread with melted chocolate chunks and fresh raspberries on wooden board — Thick slices of Raspberry Dark Chocolate Banana Bread show off the tender crumb, melty chocolate, and bursts of fresh raspberries.

A Little Story From My Kitchen

I first made this Raspberry Dark Chocolate Banana Bread during one of those weeks where everything felt chaotic. You know the kind — laundry piles multiplying, emails stacking up, dinner feeling like a daily puzzle.

I had bananas that needed using and raspberries that were this close to turning. So I tossed them together with dark chocolate, crossed my fingers, and hoped for the best.

It came out so good that my family hovered around the counter waiting for it to cool. My kids declared it “the best banana bread ever,” and honestly? I didn’t argue.

Sometimes the best recipes come from just using what you have and trusting your instincts.

Pro Tips for the Perfect Loaf

Let’s make sure your Raspberry Dark Chocolate Banana Bread turns out beautifully every time.

Use Very Ripe Bananas

The darker and spottier, the better. They’re sweeter and mash more smoothly.

Choose Good Dark Chocolate

Dark chocolate chunks melt into richer pools than tiny chips. If your sauce looks extra gooey when sliced warm, that’s not a problem — that’s a gift.

Be Gentle with Raspberries

Fold them in slowly to avoid smashing them. A few streaks are fine — that’s flavor.

Don’t Overbake

Start checking at 50 minutes. Ovens vary. You want moist, not dry.

Raspberry Dark Chocolate Banana Bread loaf topped with fresh raspberries and dark chocolate chunks, sliced on wooden board — This Raspberry Dark Chocolate Banana Bread is loaded with juicy raspberries and rich dark chocolate in every moist slice.

Make It Your Own

This recipe is flexible, which I love.

Swap yogurt for sour cream if that’s what you have.
Add chopped walnuts for crunch.
Use frozen raspberries (don’t thaw them first).
Sprinkle coarse sugar on top for a bakery-style finish.

It’s still Raspberry Dark Chocolate Banana Bread — just with your personal touch.

How to Store It

If you somehow have leftovers (rare in my house):

Store at room temperature, wrapped tightly, for up to 3 days.
Refrigerate for up to 5 days.
Freeze slices individually for quick grab-and-go snacks.

Pro tip: Warm a frozen slice in the microwave for 20–30 seconds. The chocolate gets melty all over again. You’re welcome.

FAQs About Raspberry Dark Chocolate Banana Bread

Can I use frozen raspberries?

Yes! Just add them straight from the freezer. Don’t thaw them first, or they’ll release too much moisture into the batter.

Can I make this banana bread healthier?

You can substitute half the flour with whole wheat flour and reduce the sugar slightly if you prefer. It will be a bit denser but still delicious.

Why did my raspberries sink?

If they weren’t tossed in flour, they’re more likely to sink. Also, a thinner batter can cause this. Make sure your measurements are accurate.

Can I turn this into muffins?

Absolutely. Divide the batter into lined muffin tins and bake at 350°F for about 18–22 minutes.

Nutrition Snapshot (Per Slice)

Calories: 304
Carbohydrates: 49g
Protein: 5g
Fat: 10g
Fiber: 3g
Sugar: 26g

It’s a treat — but one that feels worth every bite.

A Sweet Slice of Comfort

There’s something magical about pulling a loaf of Raspberry Dark Chocolate Banana Bread from the oven. The smell fills your kitchen. The chocolate glistens. The raspberries peek through like little jewels.

It’s simple. It’s comforting. And it turns ordinary bananas into something that feels just a little extraordinary.

So the next time you spot those ripe bananas on your counter, don’t sigh. Smile.

Because this Raspberry Dark Chocolate Banana Bread might just become your new favorite way to bake a little joy into your week.

More Cozy Baking You’ll Love

If this Raspberry Dark Chocolate Banana Bread made your kitchen smell like pure happiness, I have a few more sweet treats you’ll definitely want to try next.

For a rich, classic loaf with that nostalgic Southern touch, bake a batch of Paula Deen Banana Bread. It’s simple, comforting, and always a hit.
If you’ve ever pulled a dense loaf from the oven and wondered what went wrong, take a peek at Why Your Banana Bread Isn’t Fluffy – 10 Common Mistakes and Fixes. It’s like having a baking buddy right beside you.
Craving something a little more decadent for a party or holiday tray? This layered Raspberry Chocolate Lasagna Dessert is creamy, chocolatey, and absolutely crowd-pleasing.
Want a hands-off version for busy days? Try Crockpot Banana Bread and let your slow cooker do the work.
And if you’re in the mood to explore another delicious twist on this flavor combination, you might enjoy this version of Dark Chocolate Raspberry Banana Bread for even more inspiration.

Happy baking, friend — there’s always room for one more slice.