Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).
• Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Mix the Wet Ingredients

• In a large mixing bowl, mash the ripe bananas until mostly smooth.
• Add the melted butter and brown sugar, whisking until well combined.
• Mix in the eggs, vanilla extract, and Greek yogurt until the mixture is smooth and creamy.

Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Gradually fold the dry ingredients into the banana mixture using a spatula.
• Mix just until no dry flour remains. Avoid overmixing to keep the bread soft and tender.

Add the Raspberries and Chocolate

• Toss the raspberries gently with 1 tablespoon of flour to help prevent them from sinking.
• Fold the raspberries and dark chocolate chunks into the batter carefully, trying not to crush the berries.
• Reserve a few chocolate chunks for the topping.

Fill the Loaf Pan

• Pour the batter into the prepared loaf pan and spread it evenly.
• Sprinkle the reserved dark chocolate chunks over the top.
• Add a few fresh raspberries and coarse sugar if desired.

Bake the Banana Bread

• Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
• If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.
• Remove from the oven and let the bread cool in the pan for 15 minutes.

Cool and Serve

• Use the parchment paper to lift the banana bread out of the pan.
• Transfer it to a wire rack and allow it to cool completely before slicing.
• Cut into thick slices and enjoy the combination of sweet banana, juicy raspberries, and rich dark chocolate.