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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Ingredients
- 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
Instructions
- 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.
wonderful twist on banana bread. We love it!!
I’m so glad to hear that you enjoy the recipe, Shannon!
Wondering why the oil? Shouldn’t the sour cream suffice for moisture? Thx!
You need additional fat (and moisture!) for a super-tender crumb.
By far the best banana bread recipe in my saved file for breads. I tried many others but I keep going back to yours☺️. Hubby doesn’t like chocolate chips in banana breads so I added pieces of a Choco Zero white chocolate bar and pecans Texan hubby must have pecans♀️, and instead of vegetable oil I used unsalted Amish butter and the result was incredible. Thank you for the secret ingredient, which must be the sour cream. Definitely a winner
LOVE reading this, Paola! I’m so thrilled you’ve been enjoying the recipe!
Made this for a picnic yesterday. It is definitely a keeper! The combination of the banana bread with the raspberries and the chocolate chips is just chef’s kiss!
I already can’t wait to make this again!
Yay! I’m so glad you enjoyed the recipe, Kay!
I have made this twice now with white chocolate chips and this bread is amazing. Second time I made it I was out of sour cream and had to sub Greek yogurt. Worked well. My personal favourite banana bread now.
I’m so glad you enjoyed the recipe, Jennifer!
Just wow. I don’t like raspberries but this bread was simply delicious. My kid loves it too!
I’m so thrilled to hear this, Sonia!
Do you have a recommendation for cooking time, or any other needed variations to the ingredients, to convert this recipe from a loaf to muffins? Thank you!
Hi Jill! I’ve never tried this recipe as muffins so I’m not sure the exact bake time, as it also depends on the size of the muffins. Let me know if you give it a shot!
I made this yesterday. It’s a winner!! Delicious!! Many thanks.
I’m so thrilled you enjoyed the recipe, Christine!
Hi Kelly,
can this bread be stored in the refrigerator, and if so, about how long will it stay fresh? I have company coming, but have to bake ahead….
Hi Becky – The banana bread will last up to a few days when stored in an airtight container in the fridge. And to help minimize excess moisture, line the bottom of the container with a sheet of paper towel, then cover the top of the bread with another sheet of paper towel.
Thank you for the great recipe. I will try it out. It looks good.
Enjoy!
I have a question not a comment since I haven’t made it yet it says 9 inch pan but it doesn’t say bread pans so is it a bread pan or a square pan that would be helpful to know cuz it’s usually 9×5 bread pan and I think 9×9 square pan thank you I would appreciate and love an answer before I make it
Hi Wendy! Yes, a 9-inch loaf pan :)
Hey Kelly,
My son can’t have dairy, so can you suggest a sub for the sour cream?
What else could add that moisture for this beauty of a banana bread?
Thanks for your recipe emails
Hi Dario! I haven’t tried this so I can’t say for 100% certainty what the results would be, but a non-dairy yogurt or sour cream should work. Let me know if you give it a shot!