Double Chocolate Greek Yogurt Banana Bread Recipe

Introduction

This Double Chocolate Greek Yogurt Banana Bread is a rich and moist treat you’ll wish you tried sooner. Combining the tangy creaminess of Greek yogurt with the deep flavor of cocoa and chocolate chips, it’s a perfect twist on a classic favorite.

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

1. 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.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
3. 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.
4. Step 4: Carefully fold the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the bread tender. Stir in the chocolate chips, reserving some to sprinkle on top.
5. Step 5: Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips evenly over the top. Bake for 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
6. Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use full-fat Greek yogurt for the richest texture and best flavor.
• If you prefer less chocolate, reduce the chocolate chips or swap some for chopped nuts like walnuts or pecans.
• For extra moisture, add a tablespoon of vegetable oil or melted butter to the wet ingredients.
• If fresh bananas are not very ripe, microwave them for 30 seconds to soften before mashing.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used but Greek yogurt gives a thicker texture and richer taste. If using regular yogurt, consider reducing any added liquids slightly.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. If the top browns too fast, cover with foil until fully baked.

Double Chocolate Greek Yogurt Banana Bread Recipe

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4.5 from 88 reviews

This Double Chocolate Greek Yogurt Banana Bread is a moist, rich, and chocolatey twist on classic banana bread, combining the indulgence of cocoa and chocolate chips with the creamy tang of Greek yogurt for a delightful treat you’ll wish you tried sooner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 your banana bread doesn’t stick and bakes evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until no lumps remain.
3. Combine Wet Ingredients: 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 until evenly incorporated.
4. Bring It All Together: Carefully fold the dry ingredient mixture into the wet ingredients until just combined; avoid overmixing to keep the bread tender. Stir in the semi-sweet chocolate chips, reserving some to sprinkle on top.
5. Bake to Perfection: Pour the batter into your prepared loaf pan and evenly sprinkle the remaining 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 the pan with foil to prevent burning.
6. Cool, Slice, Devour: Let the bread cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing to enjoy the perfect texture and flavor.

Notes

• Use overripe bananas for maximum sweetness and moisture.
• Full-fat Greek yogurt adds richness and keeps the bread moist.
• If the loaf starts browning too soon, cover with foil to prevent over-browning.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze slices individually for easy future snacks.

Keywords: Double Chocolate Banana Bread, Greek Yogurt Banana Bread, Chocolate Banana Bread, Moist Banana Bread, Chocolate Chip Banana Bread