Name: Raspberry Chocolate Banana Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup butter, softened; 3/4 cup brown sugar; 2 eggs; 1/3 cup sour cream; 4 over-ripe medium bananas, mashed; 1 tsp vanilla extract; 2 cups flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup chocolate chips, divided; 1 cup fresh raspberries

This Chocolate Chip Raspberry Banana Bread is super moist, tender, and bursting with fresh flavor. An indulgent twist on regular banana bread.

We love a good quick bread recipe at my house. Almond Poppy Seed Bread and Cinnamon Swirl Pumpkin Bread are two more recipes that no one around here can resist!

Raspberries and chocolate are a perfect flavor combination, and they star in this decadent banana bread. I loved the tart burst of flavor from the fresh berries and the richness of the dark chocolate. Seriously so yummy!

We had a bunch of overripe bananas, so I made a big batch and sent a couple loaves to work with my husband. He came home with an empty tray and a bunch of rave reviews. Everyone loved it!

The raspberries do add extra moistness to the bread, so make sure you don’t under-bake it or it will turn soggy pretty quickly. And no one likes soggy bread. 🙁

How to make Chocolate Chip Raspberry Banana Bread

Ingredients needed for this quick bread:

butter
brown sugar
eggs
sour cream
bananas
vanilla extract
flour
baking soda
salt
chocolate chips
fresh raspberries

Cream butter and brown sugar till creamy. Add eggs, sour cream, bananas, and vanilla. Beat well. Whisk together the dry ingredients and 3/4 cup of the chocolate chips. Stir lightly into the wet ingredients. Carefully fold in the fresh raspberries.

Divide batter between the four mini loaf pans. Sprinkle remaining chocolate chips over the top of the batter.

Bake at 350° for 35-40 minutes. Allow bread to cool 5 minutes in pans, then remove to cooling racks.

Tips for making this Raspberry Banana Bread Recipe

-Use bananas that are overripe. They should be completely covered in black spots, or even totally black. The riper they are, the more flavor they will add to the bread.

-Fresh raspberries work best for this recipe. Frozen raspberries tend to be softer, so instead of holding their shape, they become mashed into the batter, causing streaks. They can also add too much moisture to the bread. Frozen will work, but the results won’t be quite as pretty, and you may need to bake the bread longer.

-If you don’t have sour cream, plain yogurt or plain greek yogurt will work just fine.

If you’re looking for a way to jazz up your regular banana bread, give this recipe a try. You’re sure to love it!

TOO MANY OVERRIPE BANANAS? HERE ARE A FEW WAYS TO USE THEM:

MORE TASTY RECIPES FEATURING RASPBERRIES: