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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!
Raspberry Banana 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 Banana Chocolate Chip Muffins
- Healthy Blueberry Banana Bread
- Ultra Moist Banana Blueberry Muffins
- Chocolate Banana Cake with Espresso Fudge Frosting
- Tropical Banana Bread
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.
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!
I’ve made it today and it’s amazing! Thanks a lot from Spain!
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
Hi Ashley … my cake got spoilt after 24 hours .. is it because I used frozen berries . Pls help
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.
Could I use frozen bananas for this and defrost them first and mash them?
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!
Can I use almond flour or gluten free flour?
This looks so good! I’m wondering though if there is anything I could sub the greek yoghurt out for?
Julia // The Sunday Mode
Can I use or substitute Almond flour for this recipe?
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!!