This Dark Chocolate Raspberry Banana Bread is great for breakfast or dessert!

Dark Chocolate Raspberry Banana Bread

Author Jeannie Z


  • 2 cups all-purpose flour
  • ¼ cup dark chocolate cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • ½ cup unsalted butter (1 stick) softened to room temperature
  • 2 eggs room temperature
  • 3 ripe bananas mashed
  • 1/3 cup plain greek yogurt room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries rinsed and pat dry
  • ½ cup chocolate chips


  1. Preheat oven to 350 degrees. Generously grease your 9x5 pan with butter or line with parchment paper.
  2. Mix together the flour, cocoa, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
  3. 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.
  4. 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.
  5. Pour the batter into the prepared pan.
  6. Bake until toothpick comes out clean, about 60-70 minutes. Cool slightly before serving.

Recipe Notes

You can use either plain greek yogurt or for a little more raspberry flavor, use raspberry greek yogurt.