Double Chocolate Greek Yogurt Banana Bread Recipe
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!
- 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
