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This Dark Chocolate Banana Bread is so flavorful and delicious. With the addition of raspberries, this recipe will become a family favorite recipe in your house!
Banana Bread is a favorite breakfast or brunch recipe in our house. There are so many different ways to make it. This Dark Chocolate Banana Bread Recipe is for sure one of our favorites. Right up there with our Chocolate Chip Banana Bread and Buttermilk Banana Bread.
Or baking with them or making this delicious Homemade Raspberry Jam. And…when it’s the middle of winter, and you have a jar of homemade frozen raspberry jam…oh so good!
This banana bread recipe uses yogurt for added moistness, and at the request of my son, I added some chocolate chips. He loves chocolate like his mom!
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 pat dry
- Chocolate Chips
This recipe is one that you can whip up on a weekend morning or the day before. One of the best things about banana bread is that it almost seems better the next day!
No matter what…it’s delicious. Either you have the aroma of the bread baking as your family wakes up or have it taste extra moist the next day. Both ways are sure to please!
How to Make Dark Chocolate Banana Bread
Preheat your oven to 350°F. Then, generously grease your 9×5 pan with butter or line it with parchment paper.
Mix together the flour, cocoa, baking soda, baking powder, salt, and cinnamon in a bowl and set it aside.
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each one.
Then add in the mashed banana, yogurt, and vanilla extract.
Slowly combine the dry ingredients with the banana mixture. Mix just until combined.
Stir in the chocolate chips, then gently fold in the raspberries with a spatula.
Pour the batter into the prepared pan.
Bake until a toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
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Recipe Tips
- I would suggest taking out the cold ingredients and letting them get to room temperature. I have learned that this helps them incorporate with the other ingredients better.
- One important tip for when you are making this…when adding in the raspberries, make sure you gently fold them into the batter with a spatula. They are so delicate they can fall apart if mixed in too much.
Make Banana Muffins
This dark chocolate raspberry banana bread recipe is SO easy to turn into muffins! I turned them into an easy chocolate muffin recipe that I think you will love.
Serve a slice of warm raspberry banana bread topped with a smear of whipped honey butter – it’s perfection!
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from 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 to room temperature
- 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. Generously grease your 9×5 pan with butter or line with parchment paper.
- Mix together the flour, cocoa, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.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
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add in the eggs, one at a time, beating after each one.1 cup brown sugar, ½ cup unsalted butter, 2 eggs
- Then add in the mashed banana, yogurt, and vanilla extract.3 ripe bananas, ⅓ cup plain greek yogurt, 1 teaspoon vanilla extract
- Slowly combine the dry ingredients to the banana mixture. Mix just until combined.
- Add in the chocolate chips. Gently fold in the raspberries with a spatula.1 cup fresh raspberries, ½ cup semisweet chocolate chips
- Pour the batter into the prepared pan.
- Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.
Notes
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
It’ll be great to much on that bread while taking part in the competition!
Sounds good to me Amber!
The dark chocolate raspberry banana bread looks so rich and decadent.It’s a must try for me!
Thank you so much for the awesome giveaway and the chance to win. 🙂
I hope you do try it Wanda. Let me know if you like it as much as I do. I love chocolate and raspberries…together and on their own! :o) Good luck with the giveaway!
This looks absolutely delicious! What do u think about using frozen raspberries? They would hold their shape when mixing but I wonder about the end result if they would be soggy. I ask cause I would love to get rid of my bananas and all I have is frozen berries now
Thanks Debbie! I always prefer fresh fruit over frozen because the frozen berries seem to make it a bit soggy. But, if this is all you have, give it a whirl and try it. I would suggest to bake it a little longer if using frozen berries. Don’t want to waste the bananas! :o)
LOVE this dark chocolate banana bread Jeannie! Anything dark chocolate is a winner with me. I love that you added the raspberries too!
Thanks so much Mary Ann! I agree with you on dark chocolate! :o)
Chocolate and raspberries are a match made in heaven! Gorgeous bread!
Thanks Annie! :o)
I love love love berry season and this bread looks like a fabulous way to indulge! I’m loving how you totally amped up classic banana bread with chocolate and raspberries! Sheer deliciousness! Cheers and thanks for sharing the YUM!
Thanks Cheyanne! Cheers to you!
Chocolate and raspberries are a match made in heaven!
I agree on that Karen! :o)
This sounds delicious as does raspberry picking — so nice of your son to be patient wiht you! Happy to be hosting this giveaway with you – pinning, tweeting, yumming!
Thanks Vicky! Nice to host the giveaway with you as well!
What kind of yogurt did you use? Is plain greek ok to use?
Hi Jenny,
I used plain greek yogurt when I originally made this recipe. This past weekend I wanted to make it but forgot to buy plain greek yogurt. All I had was raspberry flavored greek yogurt so I tried it and it was even better! It seemed to add a little more raspberry flavor to it. (I think I might have to add this note to the original recipe.) So, to answer your question, either plain greek yogurt or raspberry greek yogurt would work. Thanks for stopping by!
This is baking in the oven right now! We love banana bread in our house, and I can’t wait for my guy to come home to this delicious surprise! Thank you for the wonderful recipe, I’m sure it will be a new favorite alongside a cup of coffee!
Carrie,
I am so happy to hear this! Let me know how you liked it. We are big banana bread fans too!
It was delicious! I forgot to mention that I omitted choc chips and added chopped pecans instead. I made a second batch for work using the base recipe, but left out the raspberries and choc chips, instead added peanut butter chips and 1/4 tpn cinnamon. It was a hit!!
That is great! So happy it was a hit and you enjoyed it! I love the idea of adding peanut butter chips…peanut butter and chocolate are so good together. That’s one of the great things about banana bread…you can add so many different things to it and it tastes great!