1. Preheat the oven to 180°C (350°F). Line a 23cm loaf tin* with a piece of baking parchment and grease lightly. Set aside.

2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the mashed bananas, yogurt, and vanilla extract and mix until well combined. Mix the flour with baking soda, cinnamon, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and fold it in. Add the raspberries and fold in very carefully. Pour the batter into the prepared loaf pan and smooth out the top.

3. Peel the mini bananas, cut them in half lengthwise and place on top of the batter. Bake the banana bread for about 60-65 minutes. In case the top gets too dark, cover it with some aluminum foil and continue baking. Check with a wooden skewer and bake until the skewer comes out clean. Take out of the oven, let cool down in the pan for some time, then lift out with the baking parchment and place on a wire rack to cool down completely.