This Double Chocolate Greek Yogurt Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with chocolate flavour, it makes a delicious healthier alternative to a traditional favourite!
And the winner issssss…. banana bread!
I asked you guys yesterday on Thursday what bananafied recipe you wanted to see first, and banana bread was definitely the favourite. But don’t worry, bar fans… those’ll be up for you either Monday or Tuesday, depending on how much work I can get done while I’m in the mountains this weekend.
I know, I know — working on vacation sounds a little soul-shattering — but I actually like sneaking in a little bit of writing on the way there/back (7 hours of travel time is… a lot of time), or when I wake up before the butt crack of dawn when everyone else is still asleep. Some might call it being a workaholic… I call it effectively keeping the boredom at bay ?
But I digress — back to the topic at hand!
I made this double chocolate Greek yogurt banana bread for my mom’s office Christmas party earlier this week, and I have to admit that my efforts weren’t 100% altruistic.
I mean, I [probably] would have made her something anyways, but I had the idea for this recipe written down in my blogging notebook for probably close to a month now, and I figured I’d kill two birds with one stone and make her something that I could share on Spoons too.
Some might call that a hidden agenda… I call it effectively taking advantage of an opportunity to introduce myself to some new taste testers ?
And they loved it!
Not even one slice of the two loaves I made survived, and several people even asked for the recipe. I call that a win all around.
But let’s talk deets.
This double chocolate Greek yogurt banana bread is soft, tender, subtly sweet, and loaded with chocolate flavour…
Swoon.
It’s based off the recipe for my much-loved Greek yogurt banana bread, with a few notable changes like the addition of a healthy dose of cocoa powder (obviously), chocolate chips, and an extra banana for flavour, sweetness, and moisture.
It’s still made without any butter or oil and very minimal amounts of refined sugar, but the result is so moist and flavourful that you’d never be able to tell.
As for the flavour itself, chocolate is definitely the most dominant, with subtle hints of banana peeking through. That makes this bread perfect for chocolate lovers, or anyone who’s looking for a delicious and healthy treat that’ll impress even the biggest skeptics!
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Double Chocolate Greek Yogurt Banana Bread
- Total Time: 1 hour 10 mins
- Yield: 1 loaf, 12 slices 1x
Ingredients
- 1 1/2 (180 g) cups all-purpose flour*
- 1/2 cup (40 g) 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 banana (300 g or 1 1/2 cup mashed)
- 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 tsp. vanilla extract
- ½ cup (85 g) chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan. Set aside.
- In a large mixing bowl, combine flour, cocoa, baking soda, baking powder, and salt. Mix until well combined and set aside.
- Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in chocolate chips.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
Notes
* You could also make this with whole wheat pastry flour or sub our ½ of the all-purpose with whole wheat.
- Prep Time: 10 mins
- Cook Time: 60 mins
Looking for more Greek yogurt recipes? Try one of these!
Greek Yogurt Banana Bread
Greek Yogurt Pumpkin Banana Bread
Banana Oat Greek Yogurt Muffins
Greek Yogurt Banana Oat Bread
Chocolate Cherry Greek Yogurt Muffins
Could these be made into small muffins? Can you freeze it once baked? Have made it before as a loaf and it was delicious but looking for individual portions for little one’s party. Thanks!
easy to make and super delicious!
Good afternoon!
Can you freeze the loaves? I have a lot of bananas to use right now, but the occasion to serve this bread/cake will not happen until next week… is it possible, or will it spoil?
Thank you!
I already have an amazing double chocolate banana bread recipe, but I wanted to try something different, and I am SO glad I did! The end result of this recipe is so fluffy & flavorful–I’d compare it to the ideal chocolate muffin in a slightly different shape–and I love that there’s no oil or butter! I used strawberry flavored greek yogurt which didn’t hurt. I still dig my other, denser recipe, but this one is definitely going into the rotation!
I would like to try this recipe but add some protein powder. Do you think that would work and if so, how much protein powder would you think?
I make this weekly, lately! I substituted 1/4 honey for the maple syrup snd use a whole small container of either chocolate Greek yogurt or vanilla. Using my convection oven at 350 degrees mines done at 40-45 minute mark.
Comes out moist and delicious. I slice it and freeze slices. . Usually I put in the fridge on day 2 until gone ( for me 4-5 days). Love this recipe!
This is my second time making this amazing bread, and let me tell you I am not a chocolate person and really enjoyed it. Only thing I changed was omitted the chocolate chips, and added chopped walnuts and unsweetened coconut! Thanks for sharing 🤩
This recipe is really delicious. It rose beautifully and the slices cut lie lovely slices of bread which was both chocolatey, with just the right amount of moistness. The family had it after supper for dessert and just about polished off the whole loaf. Will definitely make again. Thanks.
I’m so glad you and your family liked it, Lori! Thanks so much for taking the time to leave such a lovely comment.
Thank your for this Recipe. Can I do it without the maple Sirup, because I don’t really like any kind of sirup as sweetener?
Could this be made with out the cocoa? I’m not seeing a banana bread with chocolate chips on your site that doesn’t include oats (my husband doesn’t like any I’ve made with them so far) FYI I loved the Greek yogurt banana oat bread he said just ok because oats.
I’m not the author but I’ve done that omitted cocoa and added a tinch of flour to make up for the lack of cocoa powder. Add your favorite banana bread spices ( allspice or cinnamon) should be fine.
Great recipe! Tried baking this with a bit of tweak by adding 1/2 cup almond flour & 1 cup plain flour with the rest as shown …turns out perfectly delicious & the family loves it !
I tried baking this with a bit of tweaks by uadding 1/2 cup almond flour and the rest as shown …turns out perfectly delicious & the family loves it
Brilliant recipe.
I wanted to thank you – finally – for this excellent recipe. It’s been my go-to for the last couple years every time I want something sweet, yummy and nutritious. My husband, who avoids almost all sweets, digs in every time I make it. I typically use 1/2 cup brown sugar instead of the brown sugar + maple syrup (laziness) and always use whole wheat instead of white flour. Lately, I’ve also been using a mix of almond flour and whole wheat flour which adds a nice richness and seems to make the banana bread a little more sturdy.
I absolutely love this recipe, and have made it 6 times now, with slight variations and adjustments each time. I replace half of the flour with white whole wheat flour or whole wheat pastry flour with no affect on the taste or texture. My favorite variation is to add the zest of a small mandarin orange and a generous dash of cinnamon and pumpkin pie spice. Yummy! I’ve received so many compliments on this banana bread, and the best part about it is that I don’t feel like I’m eating something that’s bad for me – because I’m not! Thanks so much for sharing your delicious healthy recipes, Amanda!
can this batter be evenly divided into small breads?! Im looking for a bake sale and this recipe sounds delicious! wondering if temp will still be the same and what the time difference will be?
I’ve made this wonder cake a few days ago with some substitution. I’ve used 4 small egss instead of 2 large eggs, subbed 100g of the flour with ground almond, used honey in place of maple syrup and reduced the brown sugar by half. The baking time took longer than an hour and I was using an 8 inch round cake pan.
Initially, I was pretty worried that it’d be a flopped, but it turns out to be really moist, rich and yummy! This recipe is a keeper and I definitely will whipped this up if I ever need chocolate cake/bread. 🙂