Banana Raspberry Chocolate Bread

by | Oct 20, 2017 | 10 comments

Banana Chocolate Raspberry Bread - Cook Republic

A Cafe Style Chocolate Banana Bread

This is a good banana bread. The kind you get at the cafes, thick slices toasted and slathered with butter. It is one of my favourite banana bread recipes to make when I have to choose between folding those blackened bananas in batter with some fruit or freezing them for all the impending morning smoothies. The recipe itself is a derivation of the many banana breads baked with milk that you will find on this blog (If you would like to bake banana bread with yoghurt, you must try my Coffee Banana Bread!). Very often, I just add things to a bowl till the batter reaches the consistency I like and the taste is balanced. I then top it with all kinds of fruit, chocolate chips, coconut flakes, oats, nuts etc till it looks pretty and then bake it till it is golden.

The boys get excited about this bread because it is old school - milk and butter folded through the batter. I love this combination of raspberries and chocolate mainly because it is nut-free (which means it is fine for school lunches). It also means that the base recipe can get away with less sugar. In recent years, I have only used unrefined rapadura sugar for all my baking. It is less sweet but has a rich caramel flavour. You could make muffins out of this batter or change it up and make it vegan (swap milk for coconut milk, eggs for flax eggs, butter for cocoa butter and bump up the bananas a tad - I have tried it and it is delicious too!). Banana bread is on of those blank canvas breakfast things that you could own like a boss. Hope you enjoy this gorgeous version! Happy weekend. Enjoy x

Banana Chocolate Raspberry Bread - Cook Republic
Banana Chocolate Raspberry Bread - Cook Republic


5 from 3 votes
Print Recipe Rate / Comment
Author: Sneh
Course // Baking, Breakfast
Cuisine // Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 10


  • 2.5 cups spelt flour
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • 1 cup rapadura sugar
  • 1 tsp vanilla extract
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1 cup milk
  • 3 ripe bananas, mashed
  • 2 lightly beaten eggs
  • 150 g unsalted butter, melted and cooled
  • 1/2 cup dark chocolate chips
  • 1/2 cup frozen raspberries


  • Preheat oven to a moderately hot 200C (convention)/ 180C (fan-forced/convection).
  • Grease and line a 20cm x 10cm base measurement loaf tin with baking paper. Let the paper hang over the long edges.
  • Place flour, baking powder and salt in a bowl. Add the sugar, vanilla, mixed spice and cinnamon. Stir through the flour.
  • Make a well in the centre. In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the well made in the dry ingredients.
  • Fold the mixture gently with a metal spoon until just combined. Be careful not to over mix the mixture. The mixture should still be lumpy.
  • Scoop batter into the prepared tin. Top with chocolate chips and raspberries. Bake for approximately 50-55 minutes until golden, well risen and cooked through.
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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Paula

    This banana bread is a great bake. If I were to use mini loaf pans, what is the recommended baking time?

    • Sneh

      I would reduce it by about 10 minutes and see if they are cooked through. I usually use the same recipe/times when I switch to smaller pans. It just works.

  2. elide

    Thanks for this gorgeous recipe! I made it but it seemed to need longer than 55mins...It looks like your raspberries and chocolate are scattered in small amounts as mine was fully covered on the top with both of these as recipe stated 1/2 cup of each. Think with it being full on top the time needed to be increased. Will definitely make again and looking forward to the vegan recipe for myself.
    Can you use chia seeds instead of egg replacer as not a fan of that personally.
    Thanks again Sneh

    p.s I have lost count of the vegan tahini and maple biscuits i make they are always a winner and also the pistachio and cardamon cake. Absolutely delicious!

  3. krishi

    5 stars
    Thanks for sharing this yummy recipe... I just loved it...

  4. Laura | Tutti Dolci

    I love this bread, the raspberry chocolate filling is so pretty!

  5. Alexandra | Occasionally Eggs

    COCOA butter in banana bread?! I thought coconut oil, but the cocoa butter would be really lovely and rich. This is on my list for the next time I have some black bananas.

  6. Aria

    5 stars
    This bread looks so pretty and delicious!! I usually like to prepare, Thanks for sharing!!!

  7. Eha

    5 stars
    I am not a baker except for banana and nut breads . . . . this one is a powerhouse of flavour methinks! Have never made it with spelt flour and rapadura sugar is not on my usual shopping list either. Love the raspberries, love the fact that I can 'tailor' how much chocolate to add . . . . oh, and does it not look inviting !!

  8. Kath

    I think this will be the next banana bread recipe I try - I have been trying out different ones lately, then I will decide which is my favourite! And I'm loving using spelt flour at the moment, so I think this banana bread will hit the spot!

  9. Martyna @ Wholesome Cook

    This sounds wonderful Sneh! I'm a huge fan of raspberries so the addition here is perfect - the more fruit the merrier, right? 😀


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