Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
In a large bowl, cream butter or margarine, Greek yogurt, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, baking powder, baking soda, and salt; stir until dry ingredients are moistened. Fold in bananas.
Reserve a small handful of raspberries and chocolate chips and set aside.
Gently fold in the remaining raspberries and chocolate chips into the banana batter. Pour the batter into the prepared bread pans filling about 3/4 full (as bread will rise during baking). Sprinkle tops of each loaf with the reserved raspberries and chocolate chips.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Remove from oven and cool on a wire rack 10 minutes; remove from pans. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 2 loaves.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.
** Do not use freshly washed or frozen raspberries as they will add too much water to the bread mixture.
Raspberry Chocolate Banana Bread Recipe: https://whatscookingamerica.net/Bread/RaspberryChocolateBananaBread.htm