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 1/2 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 1/4 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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