This Healthy Raspberry Chocolate Chip Banana Bread is an easy treat the whole family will love! Loaded with juicy raspberries and mini chocolate chips, this is a fun and healthy twist on classic banana bread. Yum!
Banana Raspberry Bread
Good morning! May I tempt you with a slice of this raspberry studded chocolate chip banana bread?
It’s healthy! But more importantly, it’s so delicious. Each bite is:
- sweet and supremely moist
- exploding with real banana flavor
- and loaded with fresh raspberries and mini chocolate chips
Perfect for breakfast, snack, or dessert! I made a loaf before I left for Cali and by the time I boarded the plane there wasn’t a crumb left…
Healthy Banana and Raspberry Bread
Tips and Tricks for Recipe Success:
1. Be sure to use VERY ripe bananas as they add moisture and sweetness to this recipe. The blacker the better!
2. The chocolate chips are 100% optional! I love adding them, but if you’re looking to make this recipe healthier, feel free to leave them out, or reduce the amount called for.
3. I call for coconut oil in this recipe because it’s super healthy and I just love the taste and texture it gives the bread. If you cannot find coconut oil or have an allergy to it, please feel free to use a mild olive oil (or even canola oil) in its place.
4. While I used fresh raspberries in this recipe, frozen raspberries may be used instead. Just be sure you don’t thaw them first.
I should also add that while I find this bread to be an extremely healthy alternative to traditional banana bread, I’m not a nutritionist and am aware we all have different definitions of healthy.
If you try this raspberry banana chocolate chip loaf recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
More Banana Recipes:
Healthy Raspberry Chocolate Chip Banana Bread
Prep
Cook
Total
Yield 1 Loaf
Supremely moist and Healthy Raspberry Chocolate Chip Banana Bread!
Ingredients
- 1 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
- 2 large eggs, lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
- 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Notes
Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 180 | ||
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Constance | @croostifoodi says
June 9, 2016 at 9:10 pmI made this loaf today, it was a total hit! I added chocolate chips of course. The cake is really moist and flavourful, everybody loved it. Plus, it is really easy and quick to make. Thanks for this great recipe!
bakerbynature says
June 10, 2016 at 3:53 pmI’m so happy it was a hit, Constance! Thanks for letting me know 🙂
Andrea says
June 10, 2016 at 10:04 pmHi! I just came across your blog and I can’t stop reading it! Congratulations, you’ve done an amazing job! This will be the next recipie I try, it looks delicious
I just have 2 questions,
1.- in this side of the world we use milliliter sand grams and I’m always trying to be very strict in measures. Would you recommend a good conversion site?
2.- what size of pan did you use for this recipie?
Thanks in advance!
bakerbynature says
June 11, 2016 at 7:48 pmHi Andrea! Welcome!!! I’m so happy you found my blog and are enjoying it 🙂 Here’s a link to a conversion site I find very user friendly http://www.kingarthurflour.com/learn/ingredient-weight-chart.html#ingredients
As for my pan, I used a 9×5 loaf pan! Please let me know if there’s anything else I can help with. Happy baking!
Gaby says
June 20, 2016 at 9:48 amI saw this pic when you posted it on instagram and went straight to the supermarket after work to get raspberries. It turned out AMAZING, I made it without the chocolate chips. This week I’m making it again and bringing it to work.
3 out of 3 recipes from your blog so far and ALL 100% success!!
Also like the notes and tips you add to the recipes 😉
Enjoy your week!
bakerbynature says
June 20, 2016 at 1:41 pmThis comment made my day, Gaby! Thank you so much 🙂
Gaby says
June 21, 2016 at 3:40 pmHappy Collegues at work today!!! I’m sharing my recipe with them all encouraging them to bake.
#ñamñamforeveryone hahaha
Olivia Marie Thibault says
July 3, 2016 at 6:44 amThis looks so good! Can’t wait to try it out!
http://www.ourwanderingmind.com
Laura says
July 8, 2016 at 2:29 amCould you use honey to replace coconut sugar? If so, how much?
Cindy says
July 25, 2016 at 11:15 pmThis looks,so amazing, I can’t wait to try it!
REC says
August 16, 2016 at 3:39 pmCan you substitute regular plain yogurt for Greek yogurt?
Mag says
August 25, 2016 at 7:55 amI made it for morning tea, it was amazing. Thank you.
Paul says
November 30, 2016 at 1:59 pmWould walnuts add or take way from the bread? I love win all breads but but can refrain if need be.
bakerbynature says
December 1, 2016 at 10:27 amHi Paul. I think walnuts would be a fine addition! I would recommend a 1/4 cup or 1/2 cup maximum.
Kristin says
January 25, 2017 at 9:22 amJust made this and it turned out perfect! It is super moist and tangy – definitely a staple in our place from now on.
MMW says
February 20, 2017 at 2:13 amJust made a double batch of this recipe. It is EXCELLENT!
Very tasty and moist and somewhat healthy!
You can’t tell that it has whole wheat flour. My family loved it!
bakerbynature says
February 21, 2017 at 3:29 pmI’m SO happy to read this! Thank you for letting me know you and your family enjoyed it 🙂
Anne-Marie says
March 20, 2017 at 10:10 pmThis looks delicious! But I was wondering if I could substitute the coconut sugar for regular sugar, and the whole wheat flour for all-purpose flour (white)?
bakerbynature says
March 22, 2017 at 1:45 amI think that should work 🙂
Kirsty says
April 20, 2018 at 6:41 amI did that and it worked fine.
Madeline says
April 29, 2017 at 12:59 amCan i make these into muffins?
bakerbynature says
April 29, 2017 at 2:47 pmHi Madeline. I’ve never tried turning this loaf into muffins, so I can’t say for sure. If you try, I’d recommend baking them at 400 degrees (F) for about 18 minutes. But that’s just a guess 😉
Kayleigh says
May 10, 2017 at 9:12 pmHI There, I haven’t tried the loaf yet as it’s only just come out of the oven, but it smells and looks delicious. Do you know if it can be kept in the freezer and later defrosted?
Thank you,
Kayleigh
bakerbynature says
May 10, 2017 at 10:57 pmHi Kayleigh. Yes! I would let it cool completely, then wrap it tightly in saran wrap, then pop it in a freezer safe bag.
Sarah says
June 16, 2017 at 8:45 pmIt says 180 calories per slice. How many slices we loaf?
Sarah says
June 16, 2017 at 8:46 pm*per
Monika Mik says
February 21, 2018 at 1:10 pmSuper recipe! It’s not overly sweet- the raspberry gives it a nice zing while the chocolate smooths it out. Yumm! But then again, all of your banana bread recipes have been divine!
Amy says
February 26, 2018 at 12:28 pmHey there! Can’t wait to try this recipe! Although i was wondering if it’s possible to replace the egg with something else? We’re vegetarian so don’t use eggs. Hoping you know a substitute – fingers crossed!
Thank you!
Devita says
March 25, 2018 at 3:22 amJust made this cake and it’s crazily delicious. Didn’t use chocolate chips, substitute coconut sugar with raw sugar cane and Greek yogurt with fat free milk with juice of one lemon. The raspberry give the additional sweetness, the cake turn out moist. My husband is not a big fan of banana cake but he had three slices already. This recipe is a keeper.
Thank you!
Heather Younge says
April 16, 2018 at 8:40 pmBest banana bread recipe I have tried! Loved it, delicious!
Kirsty says
April 20, 2018 at 6:39 amThis recipe is delicious. I was eating some when a friend arrived and she thought it looked super delicious too so gave her a piece, so have shared the recipe with her. I made it with blueberries instead of raspberries as I didn’t have raspberries. Imagine having a mix of both in it! Yum! Found your recipe via Pinterest.
Lisa says
September 5, 2018 at 12:07 pmHi there, I’m really looking forward to trying this recipe but I’m just wondering if your suggested oven temperature is for fan forced or conventional? I’m in Australia, not sure if that makes any difference, except obviously for converting to F to Celsius?! Thank you in advance!!
Catalina says
January 9, 2019 at 2:24 pmCan I use or substitute Almond flour for this recipe?
Julia says
February 7, 2019 at 11:51 amThis looks so good! I’m wondering though if there is anything I could sub the greek yoghurt out for?
Julia // The Sunday Mode