Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper, lightly greasing it.

In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.

In a large bowl, beat the coconut sugar and coconut oil with an electric mixer until smooth. Add the Greek yogurt, eggs, and vanilla extract, mixing until creamy.

Mash the ripe bananas until smooth and stir into the wet mixture until well incorporated.

Fold the dry mixture into the wet batter gently until just combined, avoiding overmixing.

Carefully fold in the raspberries and mini chocolate chips, being gentle to avoid crushing the berries.

Pour the batter into the prepared loaf pan and smooth the surface with a spatula.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.