If you’re craving a sweet treat that feels indulgent but is secretly wholesome, this Moist Greek Yogurt Chocolate Banana Bread is your answer. Combining the natural sweetness of ripe bananas with the rich flavor of cocoa, this bread is made extra moist and tender with the addition of Greek yogurt. It’s the perfect snack or breakfast option, offering a delightful balance of chocolatey goodness and banana flavor.
Plus, it’s a great way to use up those overripe bananas sitting on your counter. Enjoy a slice with your morning coffee or as an afternoon pick-me-up.
Steps
- Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5 (23cm x 13cm) loaf pan. Set the pan aside for later use.
- In a large bowl, mix together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well blended. Set this dry mixture aside.
- In a separate medium bowl, lightly beat the eggs. Then add the mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla extract, stirring until the mixture is uniform.
- Combine the wet ingredients with the dry ingredients, stirring gently to avoid over-mixing. Fold in the chocolate chips carefully.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. After 45 minutes, you can cover the top with foil to prevent over-browning.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 large eggs, lightly beaten
- 3 large ripe bananas, mashed (300 g or 1 1/2 cups)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (85 g) chocolate chips
FAQ
- What makes this banana bread a healthier option?
- This banana bread is made without butter or oil, and contains minimal refined sugar. It uses Greek yogurt and ripe bananas for moisture and sweetness, offering a healthier twist on a classic treat.
- How is the chocolate flavor incorporated into the banana bread?
- The recipe includes unsweetened cocoa powder and chocolate chips, ensuring a rich chocolate taste throughout the bread.
- Can I use a different type of flour for this recipe?
- Yes, you can use whole wheat pastry flour or substitute half of the all-purpose flour with whole wheat flour for a slightly different texture and nutritional profile.
- What is the best way to store this banana bread?
- Once completely cooled, wrap the banana bread in plastic wrap or store it in an airtight container to maintain its moisture. It can be kept at room temperature for a few days or refrigerated for up to a week.
- Can I freeze this banana bread?
- Absolutely! This banana bread freezes well. Simply wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It can be frozen for up to three months. Thaw at room temperature before serving.
Tips
- Choose Ripe Bananas: To enhance the natural sweetness and moisture of the banana bread, use very ripe bananas. This will also complement the chocolate flavor nicely.
- Avoid Overmixing: When combining wet and dry ingredients, stir gently just until incorporated to prevent the bread from becoming dense. Folding in the chocolate chips at the end will help maintain a tender texture.
- Prevent Over-Browning: After about 45 minutes of baking, consider covering the loaf with tin foil to keep the top from becoming too dark, while allowing the inside to bake thoroughly.
- Experiment with Flour Alternatives: For a slightly healthier option, consider using whole wheat pastry flour or substituting half of the all-purpose flour with whole wheat flour, which can add a different texture and nutritional benefits.
Equipment
- 9 x 5 inch (23cm x 13cm) loaf pan
- Large mixing bowl
- Medium-sized mixing bowl
- Cooling rack
