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!
Print
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
I made this yesterday with some super ripe bananas I was trying to use up and it was amazing. Super moist and dense. It’s a keeper! Thanks!
I’m so glad you liked it, Andrea! Thanks for taking the time to let me know 🙂
I just made this into muffin sizes but they came out extremely rubbery, it looks beautiful but the texture is wrong. What could’ve possibly happened.
O.M.G.!! Made this today and it is fabulous! I’m really sensitive to “sweet” so I halved the maple syrup and halved the brown sugar and it was perfect for my taste. This recipe is a keeper and one I know I’ll make again. Such a nice change from traditional banana bread. Thanks for sharing the recipe!!!!
I’m so glad you liked it, Linda! Thanks for taking the time to let me know 😀
I did make the tent. It was a regular baking pan. Seemed like I kept baking longer than 60 minutes. I used the toothpick but it kept being doughy in the center.
The 2nd time I made a 1/2 recipe. It additionally had big tunnels. I may have cooked it longer. Originally though a smaller pan size would be shorter baking time, but not the case.
I did see online that flour desserts are not to be overeaten and I have baked so long with almond flour and coconut flour and one can beat to their hearts content, so that will be an adjustment I need to make as the 1/2 recipe had BIG tunnels.
Also, mine did not rise. It was new baking powder.
So perplexed still. But thank you so much for trying to help. Know it is something I am not doing right.
Oh I did use non fat yogurt. It that the culprit?
Mine keeps coming out doughy in the middle. Perhaps needs additional cooking but afraid I will over cook. Your bread looked like it sliced nicely. Any ideas that pop off your head?
It still has great flavor
Thank you,
Hi Philis! A doughy centre usually means it needs some additional cooking time, which is why I always recommend inserting a toothpick to make sure it comes out clean. Are you using a glass baking dish instead of a metal bread pan? Or do you have a gas oven? Oftentimes those can be reasons why breads won’t cook properly in the middle. I recommend just baking it for longer, and if you’re afraid that the top will overcook, you can just make a little tent for it with aluminum foil and cover it at about 35 minutes.
Can you substitute the maple syrup for honey?
Yup! That should be fine, Jeanna.
Just made this for my family, and they absolutely loved it. This website is a real gem – the recipes are healthy and every one I’ve tried has been a fantastic success! 🙂 thank you!
Hi!
I just made this recipe and it is utterly delicious! I can’t believe it! It turned out perfectly! I used yogurt with 10% fat.
All your recipes look great and what I have tried turned out great. I love the ingredients you use and thank you for posting it in grams too (hello from Vienna, Austria, btw.)
Thank you and I’m looking forward to trying more of your recipes!
Thank you, Amanda, for a lovely recipe. Mine came out perfectly and looked just like the photos. I didn’t alter a thing and I really appreciate that you give the ingredients’ weights. I wish more North American recipes would do that, instead of relying on the less accurate and archaic measuring cups.
Next time I think I will try making them into muffins or maybe bake the bread in a cake pan, to reduce the baking time. An hour is a long time to wait for something this delicious!
That’s a great idea, Josie! I’m so glad you made this recipe and enjoyed it. Thanks so much for taking the time to let me know 🙂
Do you have the nutritional info for this? I want to figure out the weight watcher points.
Sorry Julie! I don’t calculate the nutritional info in my recipes, but you could enter the ingredients into a calculator like this one to figure them out — http://www.myfitnesspal.com/recipe/calculator
Hi Amanda
Firstly I want to thank you for posting this amazing recipe. Secondly, I would like to know how this bread is suppose to taste like? As mine turned out slightly bitter. I use plain chocolate chips.
Thanks
It shouldn’t be bitter at all, Chloe. What do you mean by “plain chocolate chips?” Were they sweetened?
Amanda, made this tonight. Mine as well sis not turn out sweet at all. Could it be using plain Greek yogurt vs. vanilla? I followed the recipe.
This recipe is AMAZING!. I put it in two smaller bread pans and baked for 35 minutes. Also added some pecans. I will be making this often! Thanks!!!!
Hi,
I can’t wait to try this recipe! Can I put it in 2 8×4 loaf pans?
Forgive me if the answer is already written and I’m not seeing it. Do you use Fat-free plain greek yogurt, 2% or whole ?
I’m gonna have the ingredients on hand to make some while being stuck inside during Winter Storm Jonas. It looks and sounds delicious. Thanks!
I’ve made this with both fat-free and 2%, and both worked just fine, Sharon 🙂
Wooww! It looks so moist and chocolateyy 😛
I’d like to make it but i don’t want to make a banana bread.. so what do you think about sub applesauce for bananas??
I haven’t tried it personally, Arianna, so I can’t say 100% how it’ll turn out — but it -should- work. You might want to add a touch more sweetener since bananas tend to be sweeter than apples.
Pinned!! Cannot wait to try it!
omg!! this is new and that too eggless… i was about to repeat(though every week i bake 2 loaves to give it to my kids in the snack box) your banana bread with greek yogurt.. just spotted this one.. will be making it.
thanks for sharing this recipe.
I’m pretty sure that is the most perfect looking banana bread I’ve ever seen. Holy yum! I wouldn’t have a left a slice behind either!
Also, I seriously can’t remember the last time I was bored. If anyone ever has that problem, all they have to do is start a blog. There’s never nothing to do!
Right!??! Omigosh. I don’t even know what I’d do with all my free time if I didn’t blog. Craziness.
This was delicious!! Definitely the best and most successful “healthy” banana bread recipe I’ve tried. I used the 1/2 and 1/2 whole wheat/AP flour and it turned out so fluffy and moist!
I will totally make this again.
I’m glad you liked it, Kate! Thanks so much for letting me know 😀 And I loved your pic on IG!
So yummy! I am into banana recipes lately too, since they’re one of the fruits easily available in winter. I just made banana bread style blondies for a holiday party that were a hit as well. I love, well, not exactly “fooling” people, but making them see that delicious and healthy (or delicious and grain free) are not mutually exclusive 🙂
This looks absolutely delicious! I have a Christmas work potluck next week and I can’t decide from your many recipes!
first of all.. can i be invited to your mom’s christmas party? Second.. SWOON for sure! i need a swoon emoji!
I need a drooling emoji 😆
This looks so heavenly!
I’m actually having a little Christmas party tonight… no baked goods though, because I’m lazy.
Anything with cocoa powder and banana is a sure-fire to get me to say YES!
Usually, banana bread doesn’t entice me all that much BUT yours here does look pretty good. It’s all about the chocolate, right?! I also very much approve of and can relate to you sneakily taking advantage of the chance to test your baked goods on a new ‘audience’ :).
It’s definitely hard to go wrong with chocolate. But as a banana bread LOVER, I’m going to have to just pretend you didn’t say the first part 😛
I can’t believe I never liked banana bread growing up. My grandmother made it all the time and I never wanted it, but now I’m making up for the loss years. Banana and chocolate chip is my favorite combo!
SWOOOOOON indeed!!!! With a healthy dose of cocoa powder and no butter or oil – this here is freaking fabulous!!!! I am so NOT surprised there were no leftovers – Amanda – this is my favorite of all your banana bread versions! I don’t usually check my emails or read posts on the weekend – but I had to make an exception when I saw this pop up! Bookmarking this for later – but gosh darn it – don’t think I wanna share this with anyone!
Aww you’re so sweet, Shashi! Hope your week is off to a fabulous start!
This looks amazing!!! I’m definitely going to give this a try. Banana bread is my favorite!
I would swoon for this bread too, and I know the Hubby would definitely approve. If it’s got chocolate, he’s in. I’ll buy extra bananas at the store today so we can have some next weekend. 🙂
I hope to see your bars on Tuesday (hint, hint; enjoy yourself you workaholic, you).
Ohhhh! I totally blame you for not being in the mood to write last night. Well, you or the long ass drive home 😉
Since I just popped this into the oven, I assume I’m forgiven. 🙂
I just made a chocolate banana bread too and we’re actually eating it right now! I put cranberries and chocolate chips in it – yours looks incredible!