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chocolate greek yogurt banana bread

Chocolate Greek Yogurt Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Wooden spoon
  • 1 9x5-inch loaf pan
  • 1 Wire rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 large bananas very ripe mashed
  • 120 gram Greek yogurt plain full-fat
  • 80 milliliter vegetable oil neutral
  • 100 gram granulated sugar
  • 50 gram brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 130 gram all-purpose flour
  • 30 gram unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cinnamon optional
  • 100 gram dark chocolate chips plus extra for topping
  • 1 tablespoon butter for greasing pan; softened
  • 1 tablespoon flour for dusting pan

Instructions
 

  • Preheat the oven to 175°C (350°F).
  • Grease the loaf pan with softened butter and dust lightly with flour, tapping out any excess.
  • In a large mixing bowl, mash the ripe bananas until mostly smooth.
  • Whisk in the Greek yogurt, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
  • In a separate mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry pockets remain.
  • Fold in the dark chocolate chips, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle extra chocolate chips evenly over the top of the batter.
  • Bake for 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and place it on a wire rack to cool for 15–20 minutes.
  • Run a knife around the edges, carefully remove the banana bread from the pan, and let it cool completely on the wire rack before slicing and serving.

Notes

For best results, use very spotty, overripe bananas for maximum sweetness and moisture, and avoid overmixing the batter once the dry ingredients are added to keep the crumb tender. If the top is browning too quickly, tent the loaf loosely with foil for the last 10–15 minutes of baking. Letting the bread cool fully before slicing prevents it from crumbling and actually improves the flavor and texture. You can swap in whole-wheat pastry flour for up to half the all-purpose flour, adjust sweetness by reducing sugar slightly, or add nuts for crunch, and the bread will keep well tightly wrapped at room temperature for up to 3 days or can be frozen in slices for quick snacks.
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