Bake up a new take on a classic quickbread with a family favorite recipe for Raspberry Chocolate Chip Banana Bread.
Another day, another creative twist on good ol’ banana bread!
We buy bananas by the dozen around here, so it’s no surprise that every week I’m dreaming up ways to put those extra-ripe, darkly speckled fruits to good use.
I have the recent weeks of rain storms in southern California to thank for my sous chef Julian lending his hand (and apparently also his pants?) in styling this recipe.
The park has been off limits with the amount of rain we’ve gotten, so the boys and I are making do with every indoor activity imaginable. Of course baking was at the top of the list!
Like many of its predecessors, this banana bread gets its moisture and unbeatable texture courtesy of sour cream. Not only does it guarantee a perfectly dense and juicy loaf, but it also adds a touch of tang that pairs perfectly with juicy raspberries and mini chocolate chips.
Rather than fold the raspberries into the batter, I take the layered approach so that the berries stay intact rather than break apart. I layer chocolate chip banana bread batter with the berries in three different increments, and that ensures fruit in every single bite.
Ready for more ways to banana bread those overripe ‘nanas? Check out all of my top-rated recipes!
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- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas, mashed well
- 1/3 cup sour cream
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips, divided
- 1 pint raspberries
- Preheat the oven to 350°F. Line a 9-inch baking pan with parchment paper then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring just until combined, then stir in ½ cup of mini chocolate chips.
- Pour a third of the batter into the prepared pan then top the batter with a third of the raspberries. Add another layer of batter then raspberries, and then a final layer of batter and raspberries. Sprinkle the remaining ¼ cup of mini chocolate chips on top.
- Bake the bread for 50 minutes then cover it with foil and bake it an additional 10 to 15 minutes until a toothpick inserted comes out clean.
- Remove the bread from the oven and let it cool completely in the pan before using the parchment paper overhangs to lift the loaf out of the pan. Slice and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.