Chocolate Chunk Greek Yogurt Banana Bread
Moist, tender banana bread loaded with melty chocolate chunks — Greek yogurt keeps the crumb rich without making it heavy.
Ingredients
- 3 largeripe bananas(about 1 1/3 cups mashed, very ripe or blackened)
- ½ cupplain whole-milk Greek yogurt
- ½ cupunsalted butter(melted and slightly cooled)
- ¾ cuplight brown sugar(packed)
- 2 largeeggs
- 1 tsppure vanilla extract
- 1 ½ cupsall-purpose flour
- 1 tspbaking soda
- ½ tspfine salt
- ½ tspground cinnamon
- 1 cupsemi-sweet chocolate chunks(or roughly chopped chocolate bar, divided)
Method
- 01
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang on the long sides for easy removal.
- 02
Peel the 3 large ripe bananas and mash them thoroughly in a large bowl with a fork until nearly smooth — a few small lumps are fine.
- 03
Whisk the 1/2 cup melted butter and 3/4 cup brown sugar into the mashed bananas until fully combined.
- 04
Add the 2 large eggs and 1 tsp vanilla extract to the banana mixture and whisk until smooth and slightly lightened in color, about 30 seconds.
- 05
Fold in the 1/2 cup Greek yogurt with a spatula until no streaks remain.
- 06
In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
- 07
Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — stop as soon as no dry flour is visible. Do not overmix.
- 08
Fold in 3/4 cup of the chocolate chunks, reserving the remaining 1/4 cup for the top.
- 09
Pour the batter into the prepared loaf pan and smooth the top. Scatter the reserved 1/4 cup chocolate chunks evenly over the surface.
- 10
Bake at 350°F for 60–65 minutes, until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Tent loosely with foil after 45 minutes if the top is browning too fast.
- 11
Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and cool for at least 20 more minutes before slicing.
Adapted from public domain & community sources