# 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.

_Bread_

Prep: 15 min · Cook: 65 min · Total: 80 min · Yields: 10 servings

## Ingredients

- 3 large ripe bananas (about 1 1/3 cups mashed, very ripe or blackened)
- ½ cup plain whole-milk Greek yogurt
- ½ cup unsalted butter (melted and slightly cooled)
- ¾ cup light brown sugar (packed)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 1 cup semi-sweet chocolate chunks (or roughly chopped chocolate bar, divided)

## Instructions

1. 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.
2. 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.
3. Whisk the 1/2 cup melted butter and 3/4 cup brown sugar into the mashed bananas until fully combined.
4. 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.
5. Fold in the 1/2 cup Greek yogurt with a spatula until no streaks remain.
6. 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.
7. 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.
8. Fold in 3/4 cup of the chocolate chunks, reserving the remaining 1/4 cup for the top.
9. 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.

## Tip

> The bananas are the engine of this recipe — use ones with fully blackened skins. Under-ripe bananas will produce a bland, dense loaf that no amount of sugar can fix.

Tags: comfort-food, vegetarian, one-pan, weeknight, baking

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Canonical: https://just-recipes.io/recipes/chocolate-chunk-greek-yogurt-banana-bread