Raspberry and Chocolate Chip Banana Bread

Here is a great way of using up over ripe bananas; my Raspberry and Chocolate Chip Banana Bread and easy to make cake that is as delicious as it is handy to use up over ripe fruit.

Raspberry and Chocolate Chip Banana Bread

I regularly find myself with some over ripe bananas sat in my fruit bowl, looking a little sorry for themselves because no one wants to eat them, especially when they are sat to some yellow, non blemished bananas. However, I like to find them because it gives me an excuse to get baking. Like when I made this Raspberry and Chocolate Chip Banana Bread, without the blackened bananas I would not have made it. 

if you search this blog, you will find lots of recipes that call for over ripe bananas, so it is always nice to add new twists to the recipes and curate new flavours. Sometimes I like to bake a loaf cake ad other times  such as this recipe, I like to bake a banana loaf. 

Raspberry and Chocolate Chip Banana Bread

Here is the recipe :

Raspberry and Chocolate Chip Banana Bread
Cook time
Total time
  • 2 over ripe bananas
  • 2 eggs
  • 200ml yogurt (I used vanilla )
  • 125ml oil ( I used coconut oil )
  • 325g self raising flour
  • 150g light brown sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract / essence
  • 25g fresh raspberries
  • 25g milk, white or dark chocolate chips
  • *Topping*
  • 50g dark chocolate ,melted
  • handful milk/dark/white chocolate chips
  • raspberries
  1. pre heat the oven to 160oC (fan) /180oC
  2. grease and line a 2lb loaf tin
  3. using a mixer, place the bananas into the bowl and let the paddle attachment mash it up
  4. add the eggs and beat well
  5. then add the yogurt and the oil and beat the mixture well for a couple of minutes
  6. making sure that the mixer is on a low setting, gradually add all of the dry ingredients ensuring it is combined well
  7. remove the bowl from the mixer, and fold in the chocolate chips and raspberries gently using a spoon
  8. now pour the batter into your prepared tin and bake inside the oven for approx 40-50 minutes until risen and cooked all the way through
  9. once your cake is cold to the touch, remove from your tin and place on to a serving plate and drizzle the melted chocolate over the top. Then decorate with the raspberries and chocolate chips.


Bake of the Week 

Casa Costello
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Welcome to a new Bake of the Week. Thank you to everyone who linked up last week, I think it is the most linked up recipes we have ever had 🙂 . They are all very delicious and perfect bakes for all sorts of celebrations and occasions, and Easter.  Here they are:

My co-host Helen’s fabulous Double Chocolate Orange Loaf Cake 

Oh so naughty but oh so yummy Creme Egg Chocolate Brownie Cookies 

Great take on hot cross buns in the form of Hot Cross Bun Baked Doughnuts from Cat

My own Knoppers Brownies 

Tasty way of usinig up your roast chicken leftovers, are Jo’s Roast Chicken Leftovers & Black Bean Enchiladas

Another twist on a classic Easter recipe, are Kate’s Hot Cross Scones 

A new one on me is this Ube Loaf but it looks so pretty 

Another gorgeous recipe from Jo, this time it is her Easy Blood Orange Drizzle Cake 

A grown up treat for Easter could be these Almond Easter Thumbprint Cookies with Amaretto Chocolate Ganache from Choclette

A very yummy looking Peanut and Caramel Cream Cake from Jess 

A great way to serve up waffles with this recipe for White Mulberries Waffle With Indigo Herbs 

This might be simple, but I think Corina’s Simple Mini Egg Easter Cake looks really lovely 

Mmmmm this No Bake M & M Cheesecake with Cadbury’s Chocolate looks very yummy, another recipe from Jess 

I love this recipe for homemade Classic Custard Cream Biscuits  from Claire – one to try for sure 

So now to pick my own Bake of the Week ……… Congratulations to Kate and her delightful  Hot Cross Scones 

The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.

Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE

Please do link up your new #BakeoftheWeek here. *Please note this linky will be open for 2 weeks *

12 comments / Add your comment below

  1. It looks delicious. I love the combination of raspberry and chocolate and I think they work great as additions to a banana bread. Very clever. x

  2. This looks so tasty and flavours I haven’t seen before. I love a banana loaf and yours looks really pretty x

    1. thank you Cat. I figured that banana and chocolate work, raspberry and chocolate work and therefore surely all 3 would be nice together, and they were x

  3. Delicious looking loaf Jenny, so beautifully dressed too! Can’t beat banana bread baking session and chocolate with raspberries as additional flavourings sound lush! xx

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