Do you ever go to the grocery store and “accidentally” buy too many bananas so that you can either store the extra in the freezer or wait for them to over-ripen on your counter so that you can make banana bread?
No? Yes! No? Just me?
Well. I advise you to try it out. I also advise you to add dark chocolate chips and fresh raspberries to your grocery list, because this raspberry chocolate chip banana bread is so, so good and you’re going to want to make it.
So let’s do it!
First, we’ll gather the ingredients. The stars here are the bananas, raspberries, and dark chocolate chips. Obviously. But we’ll need some other things too – flour, baking soda, brown sugar, milk, and an egg. Also, we’re going to use Greek yogurt instead of butter. Not because we don’t love butter, but just because.
Next, mash up those beautiful, brown bananas. Mash them really, really good. We basically want them to be like liquid. Then stir in the brown sugar, egg, Greek yogurt, and milk until everything is super combined. Throw in the flour and baking soda and give the mixture a couple of stirs. Lumps and pockets of flour are a-ok. I realize that this will be hard for you perfectionists out there, but you can do it. Leave some imperfections. Fold in the chocolate chips and raspberries, being careful not to over stir. Finally, pour the batter into a greased loaf pan and place it in the oven.
In 50 minutes your kitchen will smell far too delicious and you’ll have an exquisite loaf of bread on your counter. This is happiness.
So much happiness that I had to give most of this loaf away. Which was really hard to do. Probably the hardest thing I had to do all week. Except for that 17 mile run yesterday. #strugglefest.
So yeah. What I’m trying to say is this stuff is really good. Basic banana bread and chocolate cacao nib banana bread are good too, but this chocolate chip raspberry banana bread is like really good.
Soooo… uh… make it. And eat it. And drink some coffee. And have a FANTASTIC Memorial Day weekend!!
- 1 ½ cups + 1 teaspoon all purpose flour
- 1 teaspoon baking soda
- 2 medium very ripe bananas
- ½ cup brown sugar
- ½ cup full fat plain Greek yogurt
- 1 egg
- 2 tablespoons milk (any sort of milk will work: cow, almond, coconut, soy, etc)
- 1 pint raspberries
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a small bowl combine the flour (just 1 ½ cups) and baking soda. Set aside.
- In another small bowl toss the raspberries with the remaining 1 teaspoon of flour. Set aside.
- In a large bowl mash the bananas until they are very, very mashed.
- Whisk in the brown sugar, Greek yogurt, egg, and milk until they are thoroughly combined.
- Stir in the flour. Lumps are ok.
- Fold in the raspberries and chocolate chips, saving some to sprinkle on top.
- Pour batter into the loaf pan and top with the remaining raspberries and chocolate chips.
- Baked for 50-55 minutes.
PS- what are you doing for Memorial Day? I am headed up north to the cabin to hang out with my family for the weekend! So excited.
Love the raspberries in your banana bread. Sounds delicious for breakfast or even dessert.
Breakfast, snack, lunch, dessert… it’s really perfect for all occasions 😉
this is amazing! I love raspberries but never thought about putting them in banana bread!
Thanks! Banana bread is great on it’s own, but I think raspberries are awesome in pretty much everything. I hope you try it out!
Gorgeous! I love the combination of banana and raspberries!! I need a slice with the coffee I am drinking right now 🙂
Thanks, Sabrina! This bread pairs perfectly with coffee 🙂
Easy & Delicious! Plus I think this is one for the kids to help with and your pictures are beautiful! Can’t wait to try it out!
If I use fat free yogurt will make a difference ?
I can’t say for certain, but it shouldn’t make a huge difference. The bread may just be a little less moist with the fat free yogurt. If you try it out, please let me know how it turns out!