Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread is a moist, rich twist on classic banana bread, filled with sweet-tart raspberries and chunks of deep, melty dark chocolate. I love how the fruit and chocolate balance each other—the bananas keep it tender and naturally sweet, the raspberries add brightness, and the dark chocolate gives it a touch of indulgence. It’s a cozy loaf I enjoy slicing up for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

I love how this banana bread feels both comforting and a little fancy. The raspberries burst with flavor in every bite, while the chocolate gives it that extra richness without making it overly sweet. It’s an easy way to use overripe bananas but with a delicious upgrade. Plus, it looks beautiful when sliced, with those pops of red and dark swirls of chocolate.

Ingredients

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

• overripe bananas (mashed)

• eggs

• brown sugar

• vanilla extract

• melted butter or oil

• all-purpose flour

• baking soda

• salt

• fresh or frozen raspberries

• dark chocolate chips or chopped dark chocolate

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together the mashed bananas, eggs, brown sugar, melted butter, and vanilla until smooth.

3. In a separate bowl, I mix the flour, baking soda, and salt.

4. I stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.

5. I gently fold in the raspberries and dark chocolate. If using frozen raspberries, I keep them frozen to avoid staining the batter too much.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This loaf makes about 8–10 slices. It takes around 15 minutes to prep, 50–60 minutes to bake, and another 30–40 minutes to cool. I usually plan for about 1½ to 2 hours from start to serve.

Variations

Sometimes I use white chocolate chips for a sweeter contrast or add chopped nuts like walnuts or pecans for crunch. I’ve also made it with whole wheat flour or added a touch of cinnamon or espresso powder to enhance the chocolate flavor. When I want a muffin version, I divide the batter into a muffin tin and bake for 18–22 minutes.

storage/reheating

I store the bread wrapped tightly at room temperature for up to 3 days or refrigerate it for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds for that fresh-baked taste. It also freezes well—just wrap slices individually and thaw as needed.

FAQs

Can I use frozen raspberries?

Yes, I use them straight from the freezer and gently fold them in to avoid too much bleeding into the batter.

What kind of dark chocolate is best?

I like chopped dark chocolate bars for pockets of melty richness, but chips work too. I aim for around 60–70% cacao for balanced sweetness.

Can I make this recipe vegan?

Yes, I’ve swapped the eggs for flax eggs and used coconut oil or vegan butter with great results. I just make sure my chocolate is dairy-free.

How ripe should the bananas be?

The riper, the better—deeply speckled or nearly black bananas give the best sweetness and flavor.

Can I make this into muffins?

Absolutely. I scoop the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.

Conclusion

Raspberry Dark Chocolate Banana Bread is one of those bakes I turn to when I want something a little different from the usual, but still warm, homey, and easy to pull off. The combo of juicy raspberries, rich chocolate, and soft banana bread makes each bite something special. Whether I’m slicing it for breakfast, dessert, or an afternoon treat, it always brings a little joy.