Introduction

This Double Chocolate Greek Yogurt Banana Bread is a rich, moist treat that combines deep cocoa flavor with the natural sweetness of ripe bananas. The addition of Greek yogurt keeps it tender and adds a subtle tang, making it a perfect snack or dessert you’ll wish you tried sooner.

Double Chocolate Greek Yogurt Banana Bread Recipe - Recipe Image

Ingredients

1¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
⅔ cup (150 g) Greek yogurt, preferably full-fat
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar, light or dark
2 large eggs, at room temperature
1 tsp vanilla extract
3 overripe bananas, mashed (about 1 cup)
½–1 cup semi-sweet chocolate chips, plus a handful to sprinkle on top

Instructions

Step 1: Preheat your oven to 350 °F (175 °C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
Step 3: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the Greek yogurt and mashed bananas gently.
Step 4: Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. Stir in the chocolate chips, reserving some to sprinkle on top.
Step 5: Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil loosely.
Step 6: Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use full-fat Greek yogurt for the richest texture and flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate according to your preference.
For an extra nutty twist, fold in ½ cup chopped walnuts or pecans with the chocolate chips.
If your bananas aren’t quite ripe enough, pop them in the oven at 300 °F for 15 minutes to speed up the ripening.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices briefly in the microwave or toaster oven to enjoy warm, melty chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker texture and richer flavor. Regular yogurt will make the batter a bit thinner and the bread less dense.

How can I tell when the banana bread is fully baked?

Insert a toothpick into the center—if it comes out with a few moist crumbs but not wet batter, it’s done. Baking times may vary slightly depending on your oven.

Double Chocolate Greek Yogurt Banana Bread Recipe

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★★★★★

4.6 from 51 reviews

This Double Chocolate Greek Yogurt Banana Bread is a rich, moist treat combining the deep flavors of cocoa and ripe bananas with the creamy tang of Greek yogurt. Enhanced with semi-sweet chocolate chips for extra indulgence, this loaf is perfect for breakfast, snack, or dessert. Moist, tender, and bursting with chocolate goodness, it’s a healthier take on traditional banana bread you’ll wish you tried sooner!

Author: Sophie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt

Wet Ingredients

⅔ cup (150 g) Greek yogurt, preferably full-fat
½ cup (100 g) granulated sugar
¼ cup (50 g) brown sugar, light or dark
2 large eggs, at room temperature
1 tsp vanilla extract
3 overripe bananas, mashed (~1 cup)

Chocolate Extras

½–1 cup semi-sweet chocolate chips, plus a handful to sprinkle on top

Instructions

Prep and Preheat: Preheat your oven to 350 °F (175 °C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt thoroughly until no lumps remain.
Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth. Fold in the Greek yogurt and mashed bananas carefully to maintain a creamy consistency.
Bring It All Together: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the bread tender. Stir in most of the semi-sweet chocolate chips, reserving some to sprinkle on top.
Bake to Perfection: Pour the batter into the prepared loaf pan and evenly sprinkle the reserved chocolate chips on the surface. Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent it loosely with foil to prevent burning.
Cool, Slice, Devour: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing for best texture.

Notes

Use overripe bananas for maximum natural sweetness and moisture.
Full-fat Greek yogurt adds richness, but you can substitute with low-fat if preferred, though texture may vary.
Be careful not to overmix the batter to avoid tough banana bread.
Keeping some chocolate chips to sprinkle on top creates a visually appealing glossy chocolate finish.
Loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.

Keywords: banana bread, chocolate banana bread, greek yogurt banana bread, double chocolate, easy banana bread, moist banana bread, homemade banana bread, chocolate chip banana bread