Raspberry White Chocolate Banana Bread

This super moist raspberry white chocolate banana bread is sweet, indulgent, and loaded with white chocolate chips and raspberries. 

Homemade banana bread is such an irresistible dessert, or breakfast on the go option. It makes your kitchen and whole house smell delicious.

This recipe offers such a great twist on traditional banana bread by bringing in the bright, and refreshing flavors of tart raspberries and creamy and indulgent white chocolate chips. They’re such a great mix of sweetness, tartness, creaminess, and richness in a soft banana bread.

It’s a great flavor combination, and the crunchy coarse sugar topping adds such a nice as you bite into a slice of this raspberry banana bread. 

The raspberries make this quick bread extra soft and moist, and its such a great treat to enjoy for an afternoon snack, grab and go breakfast with a cup of tea, or even a late night treat. 

This is my favorite banana bread recipe, and I just think you will love it too! 

Ingredients Needed: 

This is a quick overview of the ingredients you’ll need for this White Chocolate Raspberry Banana Bread recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• ripe bananas – you want spotty very ripe bananas, but not bananas that are black
• all purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar – try substituting this for brown sugar for a more caramel flavor
• large eggs
• vanilla extract
• fresh raspberries – (read our tips below to use frozen raspberries)
• white chocolate chips or white chocolate chunks – you can also substitute regular chocolate chips
• coarse sugar

How to make Raspberry White Chocolate Banana Bread?

1. Preheat the oven and grease a loaf pan with non-stick cooking spray. Add the dry ingredients to a large mixing bowl; combine flour, baking soda, and salt and whisk them together.
2. In another mixing bowl cream together the butter and sugar for a couple of minutes with an electric mixer. Add in the mashed bananas, eggs, and vanilla extract and stir them into the butter mixture until just combined.
3. Add the flour mixture to the wet ingredients and stir them together until just combined and the flour patches are all mixed in. 
4. Toss the raspberries and white chocolate chips in the remaining flour, in a small bowl. Gently fold them into the banana bread batter with a wooden spoon or rubber spatula.
5. Pour batter into the prepared bread pan, and sprinkle a couple extra white chocolate chips and raspberries on top of the batter. Sprinkle the top with coarse sugar.
6. Bake the banana bread in the preheated oven for about 60-65 minutes, until the top of the bread is golden and until a toothpick inserted in the center of the loaf comes out clean. Let the bread cool for a few minutes in the pan, then transfer it to cool completely on a wire rack. Slice it up once it is cooled.

Tips and Tricks:

• Use those extra overripe bananas that you forgot about and are starting to get too ripe on your counter. You want the bananas that are speckles all over on the peel because the soft texture will help them mash up nice, and they will be extra sweet and provide more flavor to your raspberry banana bread.
• You can use frozen raspberries in this banana bread, but do not thaw them before adding them to the batter. Very gently fold them into the batter to not bread them apart, and to keep your bread from getting a pink color. The bread may need a few minutes longer to bake from the extra moisture.
• You can also make this into muffins by preheating the oven to 425 F and lining a muffin pan with paper liners. Then fill each liner up to the top. Bake for about 5 minutes, then lower the oven temperature to 350 F and let them keep baking for another 14-16 minutes until a toothpick inserted comes out clean. 
• Cover the banana bread with loose aluminum foil if the color on top starts to get dark while its baking.

Substitution Ideas:

• Add in 1/2 teaspoon of cinnamon for a nice flavor
• Try adding brown butter instead of normal (letting it cool before adding) for a rich, nutty flavor.
• Try adding chocolate chips or dark chocolate chips to the bread instead of white chocolate. 

How to store leftovers?

Store any leftover raspberry banana bread in an airtight container at room temperature for up to 3 days. Or in the refrigerator for up to 1 week. 

You can also freeze the leftover bread by wrapping up individual slices in plastic wrap then placing them in a freezer bag or container and freezing for up to 3 months. Let the slices thaw in the fridge overnight, then let eat them cold, or let them come to room temperature for about 30 minutes before eating, or microwave for 20-30 seconds to eat warm. You can also double the recipe and freeze a whole loaf for later. 

This raspberry white chocolate banana bread is the best banana bread. I just love the flavor of the tangy berries, and creamy, sweet white chocolate adds to the flavor of traditional banana bread, and I think you’ll love it too. It’s the perfect way to have a delicious banana flavor with a twist. 

More Quick Bread Recipes:

• Cinnamon Sugar Banana Bread
• The best Classic Banana Bread
• Pineapple Zucchini Bread
• Cinnamon Sugar Bread 
• Pumpkin Cream Cheese Bread

Connect with Like Mother, Like Daughter

Be sure to follow us on social media, so you never miss a single post!

Facebook | Instagram | Pinterest | Email

This raspberry white chocolate banana bread was originally published on October 20, 2010. The photos and blog text were updated for clarity on May 19, 2023.