This Dark Chocolate Banana Bread is rich, moist, and full of flavor. With the addition of fresh raspberries, it quickly becomes a family favorite.
Banana bread is a go-to breakfast or brunch treat in our home, and there are countless variations. This Dark Chocolate Raspberry Banana Bread ranks among our top picks alongside other favorites like chocolate chip or buttermilk banana breads.
Using yogurt in the batter keeps the loaf extra moist, and a handful of chocolate chips adds just the right touch of indulgence—my son insists on them, and who can blame him?
Ingredients
- All-purpose flour
- Dark chocolate cocoa powder
- Baking soda
- Baking powder
- Kosher salt
- Cinnamon
- Brown sugar
- Unsalted butter, softened to room temperature
- Eggs, room temperature
- Ripe bananas, mashed
- Plain Greek yogurt, room temperature
- Vanilla extract
- Fresh raspberries, rinsed and patted dry
- Semisweet chocolate chips
This loaf is easy to prepare the morning you want it or the day before; like many quick breads, it often tastes even better the next day. Whether you savor it warm from the oven or slightly cooled, the texture is delightfully moist and the combination of chocolate and raspberry is irresistible.
How to Make Dark Chocolate Raspberry Banana Bread
Preheat the oven to 350°F and generously grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, dark chocolate cocoa, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter with the brown sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
Stir in the mashed bananas, Greek yogurt, and vanilla extract until combined.
Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the loaf tender.
Stir in the chocolate chips, then carefully fold in the raspberries with a spatula so they don’t break up too much.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the bread to cool slightly in the pan before transferring to a wire rack to finish cooling.
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Recipe Tips
- Bring cold ingredients like eggs and yogurt to room temperature before mixing; they combine more smoothly and improve texture.
- Fold raspberries in very gently to keep them intact and prevent the batter from turning pink or watery.
Make Banana Muffins
This batter adapts easily to muffins. Spoon into a lined muffin tin and bake for 18–22 minutes, or until a toothpick comes out clean. Muffins are perfect for grab-and-go breakfasts.
For an extra touch, serve a warm slice spread with whipped honey butter for a sweet, creamy finish.
If you make this recipe, please leave a comment and rating below—I love hearing how it turned out for you.
Dark Chocolate Raspberry Banana Bread
Ingredients
- 2 cups all-purpose flour
- ¼ cup dark chocolate cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- ½ cup unsalted butter (1 stick), softened
- 2 eggs, room temperature
- 3 ripe bananas, mashed
- ⅓ cup plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, rinsed and pat dry
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch pan or line with parchment paper.
- Whisk together the flour, cocoa, baking soda, baking powder, salt, and cinnamon; set aside.
- Cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
- Stir in the mashed bananas, yogurt, and vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips, then gently fold in the raspberries.
- Pour the batter into the prepared pan and bake 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Notes
Nutrition
Nutrition information is approximate and should be used as a guide.