Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper. Add all ingredients except raspberries and dark chocolate chunks to a blender and blend until smooth. Carefully fold in the raspberries and dark chocolate chunks using a rubber spatula.

Transfer the batter to the prepared loaf pan and bake on the center rack of the preheated oven 40 to 50 minutes, or until sides appear golden-brown and load feels firm when poked in the center.

Turn off the oven and allow loaf to sit another 8 minutes in the warm oven.

Remove the banana bread from the oven and allow it to cool at least 1 hour before tugging on the parchment paper to release it from the loaf pan. Transfer to a cutting board and cut into slices and serve.