Introduction

Indulge in the rich flavors of this Double Chocolate Greek Yogurt Banana Bread that’s moist, tender, and packed with chocolate goodness. Combining the creaminess of Greek yogurt with ripe bananas and cocoa, this loaf is a perfect treat for breakfast or an afternoon snack. Once you try it, you’ll wish you made 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 for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined and lump-free.
Step 3: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the Greek yogurt and mashed bananas gently.
Step 4: Slowly fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the bread tender. Stir in most of the chocolate chips, reserving some to sprinkle on top.
Step 5: Pour the batter into your prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the 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 cover with foil.
Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and enjoying.

Tips & Variations

Use ripe bananas with brown spots for maximum sweetness and moisture.
Swap semi-sweet chips for dark chocolate or white chocolate chips for a different flavor twist.
For a nutty crunch, stir in ½ cup chopped walnuts or pecans.
Full-fat Greek yogurt adds richness, but low-fat works fine if preferred.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. To enjoy warmed, reheat slices briefly in the microwave or toaster oven. This bread also freezes well for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can, but Greek yogurt’s thicker texture helps keep the bread moist and tender. If using regular yogurt, consider straining it to remove excess liquid.

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 raw batter. The bread should also spring back slightly when pressed.

Double Chocolate Greek Yogurt Banana Bread Recipe

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★★★★★

4.9 from 96 reviews

Delight in this moist and rich Double Chocolate Greek Yogurt Banana Bread, a decadent twist on the classic banana bread. Packed with cocoa and chocolate chips for an indulgent chocolate flavor, and made tender with creamy Greek yogurt and ripe bananas, this loaf is perfect for breakfast, a snack, or dessert. Easy to prepare and baked to perfection, it’s a treat you’ll wish you tried sooner!

Author: Marco
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
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 bread doesn’t stick and comes out easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until no lumps remain to create a uniform dry mixture.
Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined. Fold in the Greek yogurt and mashed bananas gently until fully incorporated.
Bring It All Together: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender. Stir in the semi-sweet chocolate chips, reserving a handful to sprinkle over the top before baking.
Bake to Perfection: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil to prevent burning.
Cool, Slice, Devour: Allow the bread to rest in the pan for 10 minutes to settle and develop aroma. Then transfer to a wire rack to cool completely before slicing to ensure clean cuts.

Notes

Use overripe bananas for maximum sweetness and moisture.
Full-fat Greek yogurt adds richness, but you can substitute with low-fat if preferred.
Don’t overmix the batter to keep the bread soft and tender.
If you don’t have parchment paper, grease and flour the loaf pan well to prevent sticking.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This banana bread freezes well; slice and freeze for quick snacks.

Keywords: double chocolate banana bread, Greek yogurt banana bread, chocolate chip banana bread, easy banana bread recipe, moist banana bread, chocolate banana loaf