Double Chocolate Greek Yogurt Banana Bread Recipe
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.
- 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
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 your banana bread doesn’t stick and bakes evenly.
- 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.
- 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.
- 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.
- 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.
- 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
