Double Chocolate Greek Yogurt Banana Bread Recipe
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!
- 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
