Description
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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Ingredients
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)
Instructions
Step 1: Prep the Oven and Pan
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Preheat your oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Make the Banana Mixture
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In a large mixing bowl, mash the ripe bananas until smooth.
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Whisk in the granulated sugar, brown sugar, and melted butter.
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Add the eggs and vanilla extract, and whisk until the mixture is fully combined.
Step 3: Combine the Dry Ingredients
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In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
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Gradually add the dry mixture to the banana mixture and stir gently until just combined.
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Do not overmix—the batter should be thick but lumpy.
Step 4: Add the Chocolate Chips and Raspberries
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Gently fold in the chocolate chips and raspberries. Be careful not to crush the berries too much.
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If using frozen raspberries, toss them lightly in a tablespoon of flour to prevent bleeding.
Step 5: Bake the Bread
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Pour the batter into the prepared loaf pan and spread it evenly.
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Sprinkle a few extra chocolate chips on top for a pretty finish.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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If the top browns too quickly, cover loosely with foil during the last 15 minutes.
Step 6: Cool and Serve
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Let the banana bread cool in the pan for 10–15 minutes.
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Transfer to a wire rack to cool completely before slicing.
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Serve warm or at room temperature.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cuisine: American