Name: Decadent Banana Bread with Raspberry and Dark Chocolate Delight
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 3/4 cup fresh or frozen raspberries; 3/4 cup dark chocolate chips or chopped dark chocolate

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This banana bread takes things to the next level with bursts of fresh raspberries and pockets of rich dark chocolate. It’s sweet, moist, and slightly tart with an indulgent twist — perfect for breakfast, snack time, or dessert.

Why You’ll Love This Recipe

I love how the tartness of the raspberries cuts through the sweetness of the banana, and the dark chocolate adds just the right amount of richness. It’s one of those bakes that feels fancy but comes together easily with ingredients I usually already have.

Ingredients

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

ripe bananas (the spottier, the better)
granulated sugar
brown sugar (for moisture and flavor)
eggs
vegetable oil or melted butter
vanilla extract
all-purpose flour
baking soda
salt
fresh or frozen raspberries
dark chocolate chips or chopped dark chocolate

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a large bowl, I mash the bananas until smooth. Then I whisk in the sugars, eggs, oil (or butter), and vanilla.
In a separate bowl, I mix the flour, baking soda, and salt.
I add the dry ingredients to the wet and mix gently until just combined — I don’t overmix to keep the bread tender.
I fold in the raspberries and dark chocolate chunks carefully, making sure not to crush the berries too much.
I pour the batter into the prepared loaf pan and top with a few extra chocolate chips or berries if I want a pretty finish.
I bake for about 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
I let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

Servings: 8–10 slices
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

I sometimes use white chocolate or milk chocolate instead of dark for a sweeter twist.
If I want extra crunch, I add chopped walnuts or pecans.
Swapping raspberries for blueberries or chopped strawberries also works beautifully.

Storage/Reheating

I store the banana bread at room temperature in a sealed container for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes well — I wrap slices individually and pop them in the toaster or microwave to reheat.

FAQs

Can I use frozen raspberries?

Yes, I use them straight from the freezer without thawing to prevent too much bleeding into the batter.

How do I keep the chocolate from sinking?

I toss the chocolate chunks in a little flour before adding them to the batter — it helps keep them evenly distributed.

Can I make this recipe into muffins?

Absolutely. I bake them in a lined muffin tin at 350°F for about 20–25 minutes, checking with a toothpick.

What type of bananas are best?

The riper, the better. I wait until mine are super spotty or even black on the peel — they’re sweeter and mash easily.

Can I make this bread vegan?

Yes, I swap the eggs with flax eggs and use plant-based butter or oil, and dairy-free chocolate.

Conclusion

This banana bread with raspberry and dark chocolate is everything I want in a baked treat — moist, sweet, slightly tart, and totally comforting. It’s a step up from classic banana bread and always gets rave reviews when I share it (if I don’t eat it all first).