Chocolate Chip Raspberry Banana Bread

Looking for a twist on classic banana bread? This Chocolate Chip Raspberry Banana Bread is moist, sweet, and bursting with fresh raspberries and gooey chocolate chips. It’s the perfect balance of fruity brightness and rich indulgence, making it an ideal treat for breakfast, brunch, or dessert. With simple ingredients and a quick prep time, this recipe is a must-have in your baking rotation.

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Why You’ll Love This Recipe
Moist & Flavorful – Ripe bananas, juicy raspberries, and melty chocolate make for an irresistible combination.
Easy to Make – One bowl and minimal fuss for maximum flavor.
Sweet & Tangy – The tartness of raspberries complements the rich sweetness of chocolate.
Great for All Occasions – Serve as a snack, dessert, or morning treat.
Freezer-Friendly – Make a loaf ahead and freeze slices for later.

Ingredients You’ll Need

For the Banana Bread:
2 ripe bananas, mashed (about 1 cup)
½ cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional, for warm flavor)
¾ cup fresh raspberries (or frozen, not thawed)
½ cup semi-sweet chocolate chips (plus extra for topping)

Tools You’ll Need
Mixing bowls
Whisk or hand mixer
Measuring cups and spoons
Spatula
9×5-inch loaf pan
Parchment paper or non-stick spray
Cooling rack

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Make the Banana Mixture

1. In a large mixing bowl, mash the ripe bananas until smooth.
2. Whisk in the granulated sugar, brown sugar, and melted butter.
3. Add the eggs and vanilla extract, and whisk until the mixture is fully combined.

Step 3: Combine the Dry Ingredients

1. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
2. Gradually add the dry mixture to the banana mixture and stir gently until just combined.
3. Do not overmix—the batter should be thick but lumpy.

Step 4: Add the Chocolate Chips and Raspberries

1. Gently fold in the chocolate chips and raspberries. Be careful not to crush the berries too much.
2. If using frozen raspberries, toss them lightly in a tablespoon of flour to prevent bleeding.

Step 5: Bake the Bread

1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Sprinkle a few extra chocolate chips on top for a pretty finish.
3. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
4. If the top browns too quickly, cover loosely with foil during the last 15 minutes.

Step 6: Cool and Serve

1. Let the banana bread cool in the pan for 10–15 minutes.
2. Transfer to a wire rack to cool completely before slicing.
3. Serve warm or at room temperature.

Tips for the Best Chocolate Chip Raspberry Banana Bread
Use Overripe Bananas – They’re naturally sweeter and make the bread extra moist.
Don’t Overmix – A light stir keeps the texture tender and prevents dryness.
Toss Berries in Flour – This keeps them from sinking to the bottom of the loaf.
Room Temperature Eggs – Help the batter blend smoothly.
Customize It – Add nuts, swap white chocolate chips, or drizzle with a glaze.

Serving Suggestions
Serve slices with a spread of butter or cream cheese.
Top with a scoop of vanilla yogurt for breakfast.
Pair with coffee, tea, or a glass of cold milk.
Add whipped cream or a dusting of powdered sugar for a dessert-style presentation.

How to Store & Freeze

Storing:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate to keep longer, up to 1 week (bring to room temp before serving).

Freezing:
Wrap cooled slices individually or the whole loaf in plastic wrap and foil.
Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

Frequently Asked Questions

1. Can I use frozen raspberries?
   Yes, but don’t thaw them. Toss in flour before folding into the batter to avoid bleeding.
2. Can I make muffins with this batter?
   Absolutely! Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.
3. Can I use oil instead of butter?
   Yes, substitute with an equal amount of vegetable or coconut oil for a slightly different texture.
4. Is this recipe sweet?
   It’s naturally sweet from bananas and sugar, but the tart raspberries balance it beautifully.
5. Can I add nuts?
   Sure! Chopped walnuts or pecans add a great crunch—use about ½ cup.

Final Thoughts
This Chocolate Chip Raspberry Banana Bread is the kind of treat you’ll find yourself coming back to again and again. With its rich banana base, tangy bursts of raspberry, and pockets of melted chocolate, every bite is a little bit of heaven. Whether it’s for breakfast, an afternoon pick-me-up, or a sweet gift for a friend, this loaf never disappoints.

Bake it, slice it, and enjoy the compliments that roll in! And don’t forget to tag your photos online or leave a review—I’d love to see how your loaf turns out!

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sodium: 190mg

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