Bake up a new take on a classic quickbread with a family favorite recipe for Raspberry Chocolate Chip Banana Bread.

A top down view of a loaf of Raspberry Chocolate Chip Banana Bread cut into slices

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.

A child standing in front of a loaf of Raspberry Chocolate Chip Banana Bread

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!

A glass bowl containing banana bread batter being stirred with a white spatula

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.

A loaf containing banana bread batter topped with raspberries and 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!

A baked loaf of Raspberry Chocolate Chip Banana Bread with a child's hand touching it

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Breakfast

Raspberry Chocolate Chip Banana Bread

Bake up a new take on a classic quickbread with a family favorite recipe for Raspberry Chocolate Chip Banana Bread.
5 from 3 votes
A top down view of a loaf of Raspberry Chocolate Chip Banana Bread cut into slices
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 438kcal, Carbohydrates: 72g, Protein: 7g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 48mg, Sodium: 319mg, Potassium: 310mg, Fiber: 6g, Sugar: 38g, Vitamin A: 205IU, Vitamin C: 19mg, Calcium: 58mg, Iron: 2mg

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Comments

  1. 5 stars
    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.

  2. 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!

    1. 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!

  3. 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….

    1. 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.

  4. 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

    1. 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!