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dark chocolate raspberry banana bread

Dark Chocolate Raspberry Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9x5-inch loaf pan
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Wire rack

Ingredients
  

  • 3 medium ripe bananas mashed
  • 100 gram granulated sugar
  • 50 gram brown sugar packed
  • 80 milliliter vegetable oil neutral
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking soda
  • 2 gram baking powder
  • 3 gram fine sea salt
  • 30 gram unsweetened cocoa powder
  • 120 gram dark chocolate chips or chunks
  • 120 gram fresh raspberries halved
  • 30 milliliter milk or buttermilk
  • 15 gram dark chocolate chips optional for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
  • In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cocoa powder until evenly combined.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain.
  • Fold in the dark chocolate chips and raspberries gently, being careful not to crush the berries too much.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the optional dark chocolate chips on top for extra chocolaty flavor and texture.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and let the banana bread cool in the pan for 10–15 minutes.
  • Carefully lift the bread out using the parchment and transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe, spotty bananas for deeper sweetness and moisture, and avoid overmixing the batter to keep the crumb tender. If using frozen raspberries, add them straight from the freezer and toss lightly in a spoonful of flour to reduce bleeding and sinking. Ovens vary, so start checking for doneness at the 50-minute mark, and tent the loaf loosely with foil if the top browns too quickly. This bread is even more flavorful the next day; once completely cool, wrap it tightly and store at room temperature for up to 3 days or freeze individual slices for quick snacks.
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