This chocolate raspberry banana bread is one of those bakes that feels just a little bit special, but still totally doable on a regular day.It’s a soft, moist banana bread base packed with melty chocolate chips and juicy raspberries in every bite.If you’re a banana bread fan, my best banana bread recipe is always a good place to start.

And if you love easy baking projects like this, I’ve got a whole collection of quick bread recipes you’ll want to try next.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: Provides structure.You can swap up to half with white whole wheat flour for a slightly heartier loaf.

Granulated sugar: Sweetens and keeps the crumb soft.Light brown sugar can be used for a deeper flavor.Baking soda & kosher salt: Work together for rise and balance.

Ripe bananas: The main flavor and moisture source.The riper, the better.Sour cream: Keeps the bread tender and rich.

Greek yogurt works as a substitute.Eggs: Help bind and structure the loaf.Out of eggs? Check out my egg substitutes to try! Melted butter & vegetable oil: A combo that adds flavor and keeps the bread moist for days.

You can use all oil if needed.Vanilla extract: Rounds out the flavor.Milk chocolate chips: Add sweet, melty pockets throughout.

Semi-sweet chocolate chips also work.Fresh ra

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