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Double Chocolate Greek Yogurt Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 37 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Double Chocolate Greek Yogurt Banana Bread is a moist and flavorful treat combining rich cocoa and chocolate chips with the natural sweetness of ripe bananas. Enhanced with creamy Greek yogurt and sweetened with maple syrup and brown sugar, this loaf offers a perfect balance of indulgence and wholesome ingredients. Ideal for breakfast or an anytime snack, it’s easy to prepare and sure to satisfy chocolate lovers.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Add-ins

  • 1/2 cup (85 g) chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5 inch (23cm x 13cm) loaf pan. Set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and sea salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, lightly beat the eggs. Add the mashed ripe bananas, Greek yogurt, maple syrup, brown sugar, and vanilla extract. Stir until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir together until just combined, careful not to overmix to avoid a dense bread.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter evenly.
  6. Fill Pan and Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. After about 45 minutes, you may cover the top with foil to prevent over-browning.
  7. Cool: Remove the banana bread from the oven and let it cool in the loaf pan for about 10 minutes. Then transfer it to a cooling rack and allow it to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Do not overmix the batter to keep the bread light and tender.
  • Covering the bread with foil during the last 15 minutes of baking helps prevent the top from becoming too dark.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute Greek yogurt with a plant-based alternative.

Find it online: https://dishmelt.com/double-chocolate-greek-yogurt-banana-bread-recipe/