Introduction

This Double Chocolate Greek Yogurt Banana Bread is a rich and moist treat you’ll wish you tried sooner! Combining ripe bananas, creamy Greek yogurt, and plenty of chocolate, it’s perfect for breakfast or dessert.

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 free of lumps.
Step 3: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Then fold in the Greek yogurt and mashed bananas gently.
Step 4: Carefully fold the dry ingredients into the wet mixture just until combined, avoiding overmixing. Stir in the chocolate chips, reserving some for the top.
Step 5: Pour the batter into your prepared loaf pan and sprinkle the remaining chocolate chips on top. 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 fast, loosely tent with foil.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use full-fat Greek yogurt for richer flavor and moist texture.
Swap semi-sweet chocolate chips for dark or white chocolate to change the flavor profile.
Add chopped nuts like walnuts or pecans for extra crunch.
If you prefer less sweetness, reduce the granulated sugar to ⅓ cup.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze slices for up to 3 months. To reheat, warm slices in a toaster oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain yogurt instead of Greek yogurt?

You can substitute plain yogurt, but Greek yogurt’s thickness and richness help keep the bread moist and tender, so expect a slightly different texture.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter. If it’s clean or sticky with batter, bake a little longer and check again.

Double Chocolate Greek Yogurt Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This Double Chocolate Greek Yogurt Banana Bread is a rich, moist, and tender treat combining the deep flavors of cocoa and ripe bananas with the creamy tang of Greek yogurt. Enhanced with semi-sweet chocolate chips, this loaf offers the perfect balance of indulgence and wholesome ingredients, making it a delightful snack or breakfast option you’ll wish you tried sooner!

Author: Daniel
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10-12 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 for max richness
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 non-stick baking and an easy release.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
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 gently to keep the batter moist and tender.
Bring It All Together: Carefully fold the dry ingredient mixture into the wet ingredients until just incorporated. Avoid overmixing to prevent tough banana bread. Stir in the semi-sweet chocolate chips, reserving some for topping.
Bake to Perfection: Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the top. Bake for 50 to 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 to prevent burning.
Cool, Slice, Devour: Let the banana bread rest in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving to enjoy the perfect texture and flavor.

Notes

For richer flavor and moisture, use full-fat Greek yogurt.
Overripe bananas are best for sweetness and moisture; the riper, the better.
Resist the temptation to overmix the batter to keep the bread light and tender.
If you prefer less chocolate, adjust the chocolate chips to your liking.
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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