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June 8, 2016

Healthy Raspberry Chocolate Chip Banana Bread

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!

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

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…

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

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.

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

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.

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's 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.

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

More Banana Recipes:

  • Healthy Banana Chocolate Chip Muffins
  • Healthy Blueberry Banana Bread

Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

5 votes

Print

Healthy Raspberry Chocolate Chip Banana Bread

Prep 15 mins

Cook 1 hour

Total 1 hour, 15 mins

Author Ashley Manila

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

  1. Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
  3. 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).
  4. 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.

18K Shares

Filed Under: Breakfast, Chocolate

Reader Interactions

Comments

  1. Constance | @croostifoodi says

    June 9, 2016 at 9:10 pm

    I 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!

    Reply
    • bakerbynature says

      June 10, 2016 at 3:53 pm

      I’m so happy it was a hit, Constance! Thanks for letting me know 🙂

      Reply
      • Cindy says

        August 12, 2020 at 10:01 am

        Hi! can I substitute the flour with oat flour ?

        Reply
  2. Andrea says

    June 10, 2016 at 10:04 pm

    Hi! 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!

    Reply
    • bakerbynature says

      June 11, 2016 at 7:48 pm

      Hi 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!

      Reply
  3. Gaby says

    June 20, 2016 at 9:48 am

    I 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!

    Reply
    • bakerbynature says

      June 20, 2016 at 1:41 pm

      This comment made my day, Gaby! Thank you so much 🙂

      Reply
      • Gaby says

        June 21, 2016 at 3:40 pm

        Happy Collegues at work today!!! I’m sharing my recipe with them all encouraging them to bake.
        #ñamñamforeveryone hahaha

        Reply
  4. Olivia Marie Thibault says

    July 3, 2016 at 6:44 am

    This looks so good! Can’t wait to try it out!
    http://www.ourwanderingmind.com

    Reply
  5. Laura says

    July 8, 2016 at 2:29 am

    Could you use honey to replace coconut sugar? If so, how much?

    Reply
  6. Cindy says

    July 25, 2016 at 11:15 pm

    This looks,so amazing, I can’t wait to try it!

    Reply
  7. REC says

    August 16, 2016 at 3:39 pm

    Can you substitute regular plain yogurt for Greek yogurt?

    Reply
  8. Mag says

    August 25, 2016 at 7:55 am

    I made it for morning tea, it was amazing. Thank you.

    Reply
  9. Paul says

    November 30, 2016 at 1:59 pm

    Would walnuts add or take way from the bread? I love win all breads but but can refrain if need be.

    Reply
    • bakerbynature says

      December 1, 2016 at 10:27 am

      Hi Paul. I think walnuts would be a fine addition! I would recommend a 1/4 cup or 1/2 cup maximum.

      Reply
  10. Kristin says

    January 25, 2017 at 9:22 am

    Just made this and it turned out perfect! It is super moist and tangy – definitely a staple in our place from now on.

    Reply
  11. MMW says

    February 20, 2017 at 2:13 am

    Just 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!

    Reply
    • bakerbynature says

      February 21, 2017 at 3:29 pm

      I’m SO happy to read this! Thank you for letting me know you and your family enjoyed it 🙂

      Reply
  12. Anne-Marie says

    March 20, 2017 at 10:10 pm

    This 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)?

    Reply
    • bakerbynature says

      March 22, 2017 at 1:45 am

      I think that should work 🙂

      Reply
      • Kirsty says

        April 20, 2018 at 6:41 am

        I did that and it worked fine.

        Reply
  13. Madeline says

    April 29, 2017 at 12:59 am

    Can i make these into muffins?

    Reply
    • bakerbynature says

      April 29, 2017 at 2:47 pm

      Hi 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 😉

      Reply
  14. Kayleigh says

    May 10, 2017 at 9:12 pm

    HI 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

    Reply
    • bakerbynature says

      May 10, 2017 at 10:57 pm

      Hi Kayleigh. Yes! I would let it cool completely, then wrap it tightly in saran wrap, then pop it in a freezer safe bag.

      Reply
  15. Sarah says

    June 16, 2017 at 8:45 pm

    It says 180 calories per slice. How many slices we loaf?

    Reply
    • Sarah says

      June 16, 2017 at 8:46 pm

      *per

      Reply
  16. Monika Mik says

    February 21, 2018 at 1:10 pm

    Super 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!

    Reply
  17. Amy says

    February 26, 2018 at 12:28 pm

    Hey 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!

    Reply
  18. Devita says

    March 25, 2018 at 3:22 am

    Just 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!

    Reply
  19. Heather Younge says

    April 16, 2018 at 8:40 pm

    Best banana bread recipe I have tried! Loved it, delicious!

    Reply
  20. Kirsty says

    April 20, 2018 at 6:39 am

    This 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.

    Reply
  21. Lisa says

    September 5, 2018 at 12:07 pm

    Hi 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!!

    Reply
  22. Catalina says

    January 9, 2019 at 2:24 pm

    Can I use or substitute Almond flour for this recipe?

    Reply
  23. Julia says

    February 7, 2019 at 11:51 am

    This looks so good! I’m wondering though if there is anything I could sub the greek yoghurt out for?

    Julia // The Sunday Mode

    Reply
  24. Deandra says

    July 8, 2019 at 1:07 am

    Can I use almond flour or gluten free flour?

    Reply
  25. Krystal says

    January 25, 2020 at 2:26 am

    Made this for the first time. I tweaked it just a little. Instead of milk chocolate chips, I used dark chocolate. I also used 1/4 cup of the dark chocolate with 1/4 cup of white chocolate. So moist and delicious!

    Reply
  26. Tasha says

    February 17, 2020 at 1:34 am

    Could I use frozen bananas for this and defrost them first and mash them?

    Reply
  27. Ranjitha Sankar says

    April 16, 2020 at 12:28 am

    I tried this today and I loved it. I didn’t have coconut sugar and Greek yogurt. Instead I added a little bit of maple syrup and substituted Greek yogurt with olive oil and it turned out so well. I also wanted to add that I don’t eat eggs so I replayed the eggs with the egg replacer that I got from Whole Foods.
    Also added walnuts and pecans along with chocolate chips and raspberries and it’s Divine. thanks for the recipe.

    Please do let me know if I could have done anything else to make it better 🙂 thank you.

    Reply
  28. Keerti says

    October 24, 2020 at 11:55 am

    Hi Ashley .. I tried this recipe and it turned out amazingly nice -soft and moist . However I would like to point out that my baking time was not 60 mins . It took not more than 35- 40 mins to have a fully baked cake.
    This was the first recipe of yours which I tried… makes me confident to try more of your recipes.
    Thanks a lot
    Keerti

    Reply
    • Keerti says

      October 27, 2020 at 7:21 am

      Hi Ashley … my cake got spoilt after 24 hours .. is it because I used frozen berries . Pls help

      Reply
  29. Esther says

    January 30, 2021 at 11:56 am

    I’ve made it today and it’s amazing! Thanks a lot from Spain!

    Reply
  30. Kerrie says

    March 2, 2021 at 5:11 am

    Wow! This tasted so good (even without the choc chips)! Thank you for a yummy and healthy banana bread recipe. I’ve been looking for a banana bread recipe with raspberries for a while now and I’ve finally found it. I used olive oil and stevia and it turned out so moist. Thank you so much, from Australia!

    Reply
  31. Umm Bonjon says

    March 16, 2021 at 7:54 pm

    Hi I made this yesterday and have eaten nearly half the loaf already. A great and ready recipe!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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