Raspberry Chocolate Chip Banana Bread

GF V NF Oct 18, 2026

Recipe Nutrition Comment Print
Share on:

Who doesn't love banana bread? And who especially doesn't love banana bread with raspberries and chocolate chips?

This delicious, healthy banana bread is gluten free, higher in protein and fiber, and lower in added sugar and fat than your standard banana bread. Plus the tartness of the raspberries and the sweetness of the chocolate pairs perfectly with this wholesome banana bread.

For similar recipes, check out my Double Chocolate Banana Bread, Oatmeal Banana Mini Muffins, and PB&J Muffins!

DRY INGREDIENTS
- 1 1/2 cup (120 g) Rolled oats
- 2/3 cup (60 g) Oat flour
- 2 tbsp (16 g) Cornstarch
- 1 tsp (6 g) Baking soda
- 1/2 tsp (3 g) Salt

WET INGREDIENTS
- 3 medium (330 g) Banana, overripe
- 1/2 cup (113 g) Plain nonfat greek yogurt
- 1/4 cup (60 g) Unsweetened applesauce
- 1 large (50 g) Egg
- 2 tbsp (42 g) Honey
- 2 tbsp (28 g) Extra virgin coconut oil
- 1 tsp (5 g) Vanilla extract

MIX INS
- 1 cup (150 g) Raspberries
- 1/3 cup (60 g) Chocolate chips

1. Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper. Lightly grease it with oil.

2. Whisk together the dry ingredients in a large bowl - rolled oats, oat flour, cornstarch, baking soda, and salt.

3. In a separate large bowl, mash your bananas with the back of a fork, until smooth. Whisk in the rest of the wet ingredients - yogurt, applesauce, egg, honey, coconut oil, and vanilla.

4. Pour the wet ingredients into the dry, and mix until just fully combined with a silicone spatula.

5. Fold in the raspberries and chocolate chips.

6. Transfer the batter to your prepared pan.

7. Bake at 350F (covered with foil) for about 60 minutes, or until golden brown, a toothpick to the center comes out nearly clean, and the internal temperature is around 200F.

8. Transfer to the fridge, and let it cool totally in the pan (about 1 hour) before removing and cutting into 12 slices.

https://www.poormanprotein.com/recipes/raspberry-chocolate-banana-bread

Servings: 12
1 slice (~TODO g)
Calories: 165
Protein: 4 g
Fat: 6 g
Net Carbs: 23 g
Fiber: 3 g

Description

Time

Prep Time:

10 minutes

Rest Time:

1 hour

Cook Time:

1 hour

Total Time:

2 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.54

Ingredients

Serving(s)

Dry Ingredients

1 1/2 cup Rolled oats

2/3 cup Oat flour

2 tbsp Cornstarch

1 tsp Baking soda

1/2 tsp Salt

Wet Ingredients

3 medium Banana, overripe

1/2 cup Plain nonfat greek yogurt

1/4 cup Unsweetened applesauce

1 large Egg

2 tbsp Honey

2 tbsp Extra virgin coconut oil

1 tsp Vanilla extract

Mix Ins

1 cup Raspberries

1/3 cup Chocolate chips

Instructions

Cook Mode Off: Prevents screen dimming

Pictures: Shown

Preheat your oven to 350F. Line a 9x5" bread pan with parchment paper. Lightly grease it with oil.
Whisk together the dry ingredients in a large bowl - rolled oats, oat flour, cornstarch, baking soda, and salt.
In a separate large bowl, mash your bananas with the back of a fork, until smooth. Whisk in the rest of the wet ingredients - yogurt, applesauce, egg, honey, coconut oil, and vanilla.

Pour the wet ingredients into the dry, and mix until just fully combined with a silicone spatula.

Fold in the raspberries and chocolate chips.

Transfer the batter to your prepared pan.

Bake at 350F (covered with foil) for about 60 minutes, or until golden brown, a toothpick to the center comes out nearly clean, and the internal temperature is around 200F.