Double Chocolate Greek Yogurt Banana Bread Recipe
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!
- 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
