Introduction

This Double Chocolate Greek Yogurt Banana Bread combines rich cocoa and sweet bananas into one irresistible treat. Moist and tender, it’s a perfect way to use up overripe bananas while satisfying chocolate cravings. You’ll wish you tried it 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 the mixture is smooth.
Step 4: Fold in the Greek yogurt and mashed bananas until incorporated. Be tempted by the raw batter, but resist!
Step 5: Gently fold the dry ingredients into the wet mixture just until combined to avoid developing tough bread. Stir in the chocolate chips, saving some to sprinkle on top.
Step 6: Pour the batter into the prepared pan and scatter the reserved chocolate chips evenly over the surface.
Step 7: 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 loosely with foil.
Step 8: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use full-fat Greek yogurt for a richer, moister loaf, but low-fat works if needed.
Swap semi-sweet chocolate chips for dark or milk chocolate chips for different flavor profiles.
For added texture, toss in ½ cup chopped nuts like walnuts or pecans.
If you prefer less intense chocolate, reduce cocoa powder by 2 tablespoons and add an extra 2 tablespoons of flour.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave for a warm treat.

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 extra moisture and richness due to its thickness, which helps keep the bread tender. Using regular yogurt may result in a slightly looser batter and a less rich texture.

How do I know when the banana bread is done baking?

The best way is to insert a toothpick or skewer into the center of the loaf. If it comes out with a few moist crumbs but no wet batter, the bread is done. If the toothpick is wet or sticky with batter, give it additional baking time and check regularly.

Double Chocolate Greek Yogurt Banana Bread Recipe

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★★★★★

4.6 from 78 reviews

This Double Chocolate Greek Yogurt Banana Bread is a moist, rich, and chocolatey treat that combines the natural sweetness of ripe bananas with the tangy creaminess of Greek yogurt and a double dose of cocoa and chocolate chips. Perfect for breakfast, dessert, or a snack, this recipe yields a tender loaf that will make you wish you had tried it sooner!

Author: Kai
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Dessert, Snack, Breakfast
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 ensure the banana bread doesn’t stick and comes out easily.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until fully combined and no lumps remain.
Combine Wet Ingredients: In a large bowl, beat the eggs with granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the Greek yogurt and mashed bananas gently to maintain a creamy texture.
Bring It All Together: Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix to avoid tough bread. Then stir in the semi-sweet chocolate chips, reserving a handful for topping.
Bake to Perfection: Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes or until a toothpick inserted comes out with a few moist crumbs. If the top starts to brown too fast, tent loosely with aluminum foil.
Cool, Slice, Devour: Let the banana bread cool in the pan for 10 minutes to set. Then transfer to a wire rack to cool completely before slicing and serving, allowing the flavors to fully develop.

Notes

Use ripe or overripe bananas for the best natural sweetness and moisture.
For extra richness, opt for full-fat Greek yogurt but low-fat can be substituted.
To keep the bread moist, avoid overbaking and check doneness with a toothpick.
If you prefer a less sweet bread, reduce the sugar slightly.
Chocolate chips can be swapped with chunks or nuts for added texture.

Keywords: banana bread, chocolate banana bread, Greek yogurt banana bread, double chocolate, chocolate chips, moist banana bread, baked banana bread, healthy banana bread