Preheat oven 350F or 177C. Spray 9x5 inch loaf (23cmx13cm) pan with cooking spray (or butter)
In a medium bowl, whisk together flour, baking soda and salt
In a separate bowl, beat sugar and butter with mixer at medium speed until well blended
Add eggs one at a time, beating well after each addition
Add banana, yogurt and vanilla, beat until blended
Stir in the flour mix, just until moist. Don't over-mix
Stir in the chocolate chunks and gently stir in the raspberries.
If you want, you can sprinkle a few additional chocolate chunks and raspberries on top to make it look pretty
Spoon the batter in the the prepared pan. Bake for 50-60 minutes or until a wooden pick inserted in center comes out clean
Don's use frozen raspberries or freshly washed raspberries. If top browns too quick, cover top with foil.