Double Chocolate Greek Yogurt Banana Bread Recipe
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!
- 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
