Double Chocolate Greek Yogurt Banana Bread

Indulging in the warm, comforting aroma of freshly baked bread can’t be beaten, especially when it’s a slice of decadent Double Chocolate Greek Yogurt Banana Bread. This delightful quick bread takes about an hour to bake and combines the rich flavors of chocolate with the natural sweetness of bananas. The addition of Greek yogurt makes it wonderfully moist and gives it an indulgent texture that keeps you coming back for more.

This recipe is perfect for anyone craving a chocolatey treat, whether for breakfast or dessert. It’s also a great way to use up those overripe bananas sitting on your counter. For storage, you can keep it in the fridge for up to a week or freeze it for a later date.

Why You’ll Love This Recipe

• The combination of chocolate and banana creates a rich, indulgent flavor.
• Using Greek yogurt ensures the bread remains moist and tender.
• It’s a one-bowl recipe, minimizing cleanup time.
• Bake it ahead of time for a delicious breakfast all week long.

What You’ll Need

Gather your ingredients to create this delectable banana bread:

For the Bread

• 1 1/2 cups all-purpose flour*
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs, lightly beaten
• 3 large ripe bananas, mashed (about 300 g or 1 1/2 cups)
• 1/2 cup plain or vanilla Greek yogurt (115 g)
• 1/4 cup maple syrup (60 ml)
• 1/4 cup brown sugar (50 g)
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (85 g)

*Use whole wheat flour for added fiber.

Substitutions & Swaps

• Swap Greek yogurt for applesauce for fewer calories.
• Use honey instead of maple syrup if desired.
• Replace chocolate chips with nuts for a different crunch.
• Try agave syrup in place of brown sugar for a different sweetness.

How to Make It

Follow these simple steps to bake your banana bread:

Preheat Oven

Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5 inch (23cm x 13cm) loaf pan. Set it aside.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Mix until well combined and set aside.

Beat Eggs

In a medium-sized mixing bowl, lightly beat the eggs. Add the mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix. Fold in the chocolate chips.

Bake the Loaf

Pour the batter into the loaf pan, spreading it out evenly. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. After 45 minutes, cover with a sheet of tin foil to prevent the top from getting too dark.

Cool the Bread

Remove from the oven and let cool for about 10 minutes before transferring to a cooling rack. Allow to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, wrap tightly and freeze for up to 3 months.
Reheat: Microwave for 20-30 seconds or enjoy at room temperature.

Tips for Best Results

• Ensure your bananas are very ripe for maximum sweetness.
• Don’t overmix the batter to keep the bread light and fluffy.
• Use a toothpick to check for doneness, as different ovens vary.
• For an extra treat, sprinkle additional chocolate chips on top before baking.

Serving Suggestions

• Enjoy a warm slice with your morning coffee.
• Serve with a dollop of Greek yogurt for added creaminess.
• Pair with fresh fruit or a scoop of ice cream for dessert.