Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9x5-inch loaf pan with oil or line it with parchment paper for easy removal.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Add Eggs and Wet Ingredients: Beat in the eggs one at a time, followed by the mashed bananas, yogurt, and vanilla extract, mixing until fully combined.

Incorporate Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Avoid overmixing the batter, as this can result in a heavy, dense loaf.

Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks or chips. Toss the halved raspberries in 1 tablespoon of flour to prevent them from sinking, then carefully fold them into the batter.

Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf in the oven and bake for 60-70 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.

Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!