Double Chocolate Greek Yogurt Banana Bread

As the warm aroma of freshly baked bread fills your kitchen, you can’t help but feel at home. This Double Chocolate Greek Yogurt Banana Bread is the perfect mixture of moist banana bread fused with rich chocolate goodness, and it takes just over an hour to prepare and bake. The addition of Greek yogurt ensures a tender crumb while boosting its protein profile, making it a treat you can feel good about indulging in.

This recipe is ideal for anyone looking to use up ripe bananas or for those who simply love a chocolatey twist on classic banana bread. It’s perfect for breakfast, as an afternoon snack, or as a dessert. You can easily make it in advance, and it stores well for several days.

Why You’ll Love This Recipe

• The combination of banana and chocolate creates an irresistible flavor.
• Greek yogurt keeps the bread moist and tender.
• It’s quick to whip up, taking less than 15 minutes of prep.
• The addition of chocolate chips provides delightful bursts of sweetness.

What You’ll Need

Gather these ingredients to create your delicious banana bread:

For the Bread

• 1 1/2 cups (180 g) all-purpose flour*
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs, lightly beaten
• 3 large, ripe bananas (300 g or 1 1/2 cup mashed)
• 1/2 cup (115 g) plain or vanilla Greek yogurt
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• 1/2 cup (85 g) chocolate chips

*Use whole wheat flour for added nutrition.

Substitutions & Swaps

• Swap Greek yogurt for unsweetened applesauce.
• Use coconut sugar instead of brown sugar.
• Replace maple syrup with honey or agave nectar.
• Substitute dark chocolate chips with white chocolate chips.

How to Make It

Let’s get started on this delicious banana bread!

Preheat

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan. Set aside.

Mix Dry Ingredients

In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and sea salt. Mix until well combined and set aside.

Combine Wet Ingredients

Lightly beat the eggs in a medium-sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. Fold in chocolate chips.

Bake

Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.

Cool

Remove from the oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, up to 3 months.
Reheat: microwave for 15-20 seconds or warm in the oven.

Tips for Best Results

• Ensure your bananas are fully ripe for maximum sweetness.
• Don’t skip the folding of chocolate chips; it adds texture.
• Use high-quality cocoa powder for richer flavor.
• Let the banana bread cool completely for easier slicing.

Serving Suggestions

• Enjoy it with a dollop of Greek yogurt on top.
• Pair it with your favorite hot beverage for breakfast.
• Serve with a scoop of ice cream for dessert.