Super soft double chocolate banana bread, made with Greek yogurt. Chocolate lovers will fall for this recipe, rich in flavor and extremely moist.
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Banana bread are among my favorite things in the world. They are moist, flavorful, not too sweet, and just delicious. Over the years I have tried many different recipes, searching for the right texture and the perfect flavor. So far, my favorite goes to the buttermilk banana bread. Try also the version with dulce de leche swirls for a little twist. I have even developed a vegan banana bread which I should share with you as well.
As for now, the banana bread did a little come back among my readers. One of them recently used my buttermilk banana bread (noted 5 stars on Google!) for a banana bread challenge, as she believes my recipe is the best. I felt so honored when I read that. The other reader is also a close friend of mine, Audrey. I was skyping with her, back in September, while the buttermilk banana bread you now have on the blog was baking in the over. She and I talked a lot, and she didn’t tell me how much she craved for banana breads when she saw me – through the screen – removing it from the oven. She didn’t even have the lovely smell in the house!
Instead, she baked the recipe for herself once, twice, and maybe other times as well, and found it so good (still without saying a word to me) that she decided to make a little surprise for our wedding: a step-by-step vintage video of the banana bread recipe! I was deeply moved by this adorable idea, watched it again and over again, and might share it with you at some point. Baking videos was a huge surprise at our wedding but I won’t tell you more here. Just wait for my wedding post to be published anytime soon.
In the meantime, let me share with you another banana bread recipe, with chocolate for a change. This time, it was the ingredients calling for the recipe, not the other way around. I had indeed some very ripe bananas at home and was about to go away soon, so I had to find a way to use them all at once. It might sounds strange to you but I had never baked a chocolate banana bread before. Well, I added chocolate chips in my banana bread many times, but never used chocolate in the batter itself. I wanted both here for extra chocolate flavor and an overlap of textures as the chocolate chips bring something chewy to the very soft banana bread.
I ended up using cocoa powder for the batter and chocolate chips as well. For the cocoa powder, I used 100% cocoa and I highly recommend you go for this one as well, as it gives a stronger chocolate flavor to the batter, while a semi-sweet cocoa powder would bring mostly sugar, loosing this subtle chocolate flavor that gives all the character to the bread. For the chocolate chips, the choice of chocolate is not that important. I went for dark chocolate chips as they are my favorite, but you could go for semi-sweet ones if you wish. It’s a matter of tastes mostly.
The Greek yogurt brings this perfect soft and very moist texture we love in banana breads. My advice: do not over-bake it, otherwise it can become a little bit too dry. As every oven is different, I recommend you start looking closely at your banana bread through the oven after 45 minutes. For some ovens it will be ready already, for others it can go up to 55 minutes. If you pay attention to this parameters, you will get a deliciously chocolate flavored double chocolate banana bread with an incredible moist texture.
PrintDouble Chocolate Greek Yogurt Banana Bread
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 12 slices 1x
- Category: Cakes and Pies
- Cuisine: American recipes
Super soft double chocolate banana bread, made with Greek yogurt. Chocolate lovers will fall for this recipe, rich in flavor and extremely moist.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 1/2 cup (180g) all-purpose flour
- 1/2 cup (40g) 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
- 1/2 cup (120g) plain Greek yogurt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50g) brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (85g) chocolate chips
Instructions
- Preheat the oven to 350°F (180°C), and grease a 9×5 (23×13 cm) loaf pan.
- In a large mixing bowl, mix together flour, cocoa, baking soda, baking powder, and salt. Set aside.
- 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 overmix). Fold in the chocolate chips.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover with foil to prevent the top from getting too brown, after 30-40 minutes baking.
- Remove from the oven and let cool for about 10 minutes in the loaf pan, before transferring to a cooling rack to cool completely.
Did you make this recipe?
Lastly, if you make this Double Chocolate Greek Yogurt Banana Bread, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Joanne
Hi I don’t bake much but as I was quarantined this past weekend with Covid (mild symptoms and am better now) I decided to give it a try. Came out fine and was delicious! I have lots of honey from my trip to Tasmania last year so I may use that instead next time in place of the syrup (I saw you suggested that to someone en francais.). What do you think about adding walnuts? Too much? If not then how much? Half cup. Full? Merci beaucoup!!
Del’s Cooking Twist
Hi Joanne, glad you’re feeling better and that you liked my recipe! Walnuts are a great idea, I would add 20g slightly chopped walnuts since there are already chocolate chips and go from there according to your taste.
Josée Sigouin
Dear Delphine,
A belated welcome to Canada and the new baby! Thank you for your wonderful recipes! I’ve tried many. Some months ago, I was looking for a banana bread recipe that might work with a banana-mint “pesto” lingering in my freezer. To backtrack, it’s a little-known fact that bananas bring the best out of mint. I grow a patch of chocolate mint in my small garden every year to garnish my morning banana. One day, we had a banana too ripe for eating. I normally smash those in a freezer bag and keep until I have enough for banana bread. The garden mint was at its peak best. I picked 20 healthy stems about knee height, washed, destemmed, and chopped in the food processor as for pesto. I then mixed in the over-ripe banana and froze the resulting blend. Your Double Chocolate Greek Yoghurt Bread was just the recipe I needed. I skipped the maple syrup as a) I didn’t expect to taste it under the mint, and b) the mint’s water content would counterbalance the missing liquid. I replaced it with 2 tablespoons of brown sugar. It was absolutely delicious and I plan to make it again as soon as I have enough homegrown mint. Merci infiniment!
Del’s Cooking Twist
Thank you, I really enjoyed reading your comment! The banana pesto is so creative you make me want to try it this way now. I am so glad you enjoyed the recipe.
Jennie
I found this recipe on the “Easy baking recipes” list. This was my first time baking besides ready mixes. After I mixed the wet ingredients, i didn’t have ripe bananas (I had fresh) nor did I have a fork to mash them (my fault).
One thing that confused me was when I mixed in the wet to the dry, it said not to over mix the batter but I still saw pockets of flour so I mixed more.
In the end, it came out a little moist because I left it in because it failed the toothpick test and it was really chewy. And I could still see pieces of banana at the bottom, but not too much.
The way yours looked I would give your recipes taste a 10/10. Mine was about a 3/10, and only because of the chocolate.
Any tips for beginner bakers? Thanks, Del.
Paula
Oh my this rose so high and didn’t collapse like most of my cakes, was so easy to put together and cooked fantasticly also tastes amazing thanks soooo much
Delphine Fortin
Thank you so much for your feedback, Paula! I’m so happy you loved the recipe 🙂
LZ
Can I make this with cake flour?
Karen
Hi, would you be able to make this recipe into muffins?
Delphine Fortin
Hi Karen! I have never tried myself but my guess is that it should work. Please let me know if you try 🙂 Del
Kelly West
I just made the double choc banana loaf with Greek yogurt….oh my goodness, light and fluffy but incredibly moist with gooey chunks of dark chocolate. I’m not the best baker but that is something else!
So glad I found your recipe and will now try some of the other recipes on your page!
Thanks for sharing!
Delphine Fortin
Your words make me so happy! I’m glad you liked the recipe 🙂
Marion khalifa
La recette à l’air délicieuse et j’ai très envie de la tester malheureusement je n’ai pas de sirop d’érable
Par quoi peut le remplacer ??
Delphine Fortin
Avec du miel ou du sirop d’agave ça ira très bien aussi ! 🙂
Jo Parquet
Perso, j’ai mis un peu de miel et un peu plus de cassonade brune belge …. un régal ….
Thenaisy
Trop good ! Vendredi prochain je parts chez moi dans le loir et cher pour le 14 juillet je testerais bien cette petite recette pour les amateurs de chocolat de plus en effet pas de matière grasse donc assez light ! Bisous ma Delphine
Delphine Fortin
Oui c’est un banana bread (presque) sans complexe. Pas de beurre, juste du yaourt grec. Et puis surtout le plus important: il est très gourmand 🙂
LadyMilonguera
J’en prendrais volontiers une tranche !
Delphine Fortin
Merci ma belle. Ravie qu’il te plaise 🙂
laura
rien qu’à la photo, on est sûr qu’il est bien moelleux et gourmand
Delphine Fortin
Merci Laura, tes mots me vont droit au coeur 🙂
Audrey
OMG !!! That’s gonna be THE NEW CHALLENGE !!! Thanks Delphine for telling the story 🙂 I have to confess I am totally crazy about your previous “buttermilk banana bread”. Let’s try this one very soon !!!!!
Delphine Fortin
Cool! I’m sure you’ll like it too 😛 Thanks again for the adorable little vintage video 🙂
LuciePatisserie
Les photos donnent envie de mordre dans une part! 🙂 En plus il n’y a pas de “matière grasse pure” (beurre ou huile)! As tu mis un peu de chocolat fondu sur le dessus de ton cake pour la décoration ou est ce que c’est simplement des pépites qui ont fondu? Il est si beau! Merci pour le partage de cette recette 🙂
Lucie
Delphine Fortin
Merci beaucoup Lucie, ravie que mon banana bread te plaise autant qu’à moi 🙂 Pour le dessus, je n’ai pas mis de chocolat fondu, l’aspect tout lisse est dû aux pépites de chocolat qui ont fondu, tu as vu juste! Bises et belle semaine à toi!