Chocolate Chunk Greek Yogurt Banana Bread Recipe

Introduction

This Chocolate Chunk Greek Yogurt Banana Bread is a moist, flavorful twist on a classic favorite. Packed with ripe bananas, rich chocolate chunks, and a touch of cinnamon, it’s perfect for breakfast or an indulgent snack. The addition of Greek yogurt keeps it tender while adding a subtle tang.

Ingredients

• 4 ripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup plain whole milk Greek yogurt
• 1/4 cup salted butter or coconut oil, melted
• 1/4 cup maple syrup or honey
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup semi-sweet or dark chocolate chunks

For the Cinnamon Butter

• 1 stick salted butter, at room temperature
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch bread pan thoroughly.
2. Step 2: In a large bowl, combine the mashed bananas, Greek yogurt, melted butter or coconut oil, maple syrup or honey, eggs, and vanilla extract. Stir until smooth and well blended.
3. Step 3: Add the whole wheat pastry flour, baking soda, ground cinnamon, and salt to the wet ingredients. Mix gently until just combined — avoid overmixing to keep the bread tender.
4. Step 4: Fold in the chocolate chunks carefully so they are evenly distributed throughout the batter.
5. Step 5: Pour the batter into the prepared bread pan and smooth the top with a spatula.
6. Step 6: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Step 7: While the bread bakes, prepare the cinnamon butter by beating together the softened butter, maple syrup, vanilla extract, and ground cinnamon in a small bowl until creamy and combined.
8. Step 8: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes before slicing.
9. Step 9: Serve warm slices with a generous smear of the cinnamon butter for a delicious finish. Enjoy!

Tips & Variations

• Use overripe bananas for the sweetest, most flavorful bread.
• Swap whole wheat pastry flour with all-purpose flour if you prefer a lighter texture.
• For a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the chocolate chunks.
• Try using honey instead of maple syrup for a different natural sweetness.
• If you like a deeper cinnamon flavor, increase the cinnamon slightly in both the batter and the butter.

Storage

Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months. Reheat gently in the microwave or oven before serving, especially if enjoying with cinnamon butter.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy yogurt instead of Greek yogurt?

Yes, you can substitute with a thick non-dairy yogurt like coconut or almond yogurt, but it may slightly alter the texture and flavor.

Can I make this banana bread vegan?

To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use coconut oil instead of butter, and ensure the chocolate chunks are dairy-free. Use maple syrup for sweetness.

Chocolate Chunk Greek Yogurt Banana Bread Recipe

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★★★★★

4.7 from 145 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This Chocolate Chunk Greek Yogurt Banana Bread is a moist and flavorful twist on the classic banana bread. Made with ripe bananas, whole wheat pastry flour, and creamy Greek yogurt, it’s naturally sweetened with maple syrup and offers a rich texture enhanced by chunks of semi-sweet or dark chocolate. Baked to a perfect golden crust and served warm with a homemade cinnamon butter, this recipe is ideal for a comforting breakfast or an indulgent snack.

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Ingredients

Scale 1x2x3x

Banana Bread Batter

• 4 ripe bananas, mashed (about 1 1/4 cup mashed)
• 1/2 cup plain whole milk Greek yogurt
• 1/4 cup salted butter or coconut oil, melted
• 1/4 cup maple syrup or honey
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup semi-sweet or dark chocolate chunks

Cinnamon Butter

• 1 stick salted butter, at room temperature
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch bread pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, melted butter or coconut oil, maple syrup or honey, eggs, and vanilla extract. Stir well until all wet ingredients are thoroughly blended.
3. Add Dry Ingredients: Gradually add the whole wheat pastry flour, baking soda, ground cinnamon, and salt to the wet mixture. Mix gently until just combined; avoid overmixing to ensure a tender crumb.
4. Fold in Chocolate Chunks: Carefully fold in the semi-sweet or dark chocolate chunks so they are evenly dispersed throughout the batter.
5. Bake the Bread: Pour the batter into the prepared bread pan and spread it out evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
6. Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes before slicing.
7. Prepare Cinnamon Butter: While the bread cools, in a small bowl, beat together the softened salted butter, maple syrup, vanilla extract, and ground cinnamon until smooth and creamy.
8. Serve: Slice the banana bread warm and serve with a generous smear of the cinnamon butter for a deliciously comforting treat.

Notes

• Use ripe bananas with plenty of brown spots for the sweetest flavor and best texture.
• Whole wheat pastry flour provides a light, tender crumb, but all-purpose flour can be used as a substitute.
• For a dairy-free version, substitute coconut oil for butter and use a dairy-free yogurt alternative.
• Maple syrup can be swapped with honey, but adjust the quantity based on sweetness preference.
• Be careful not to overmix the batter to avoid a dense banana bread.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• The cinnamon butter can be prepared ahead and stored in the refrigerator; bring to room temperature before spreading.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: banana bread, chocolate chunk banana bread, Greek yogurt banana bread, healthy banana bread, whole wheat banana bread, cinnamon butter, homemade banana bread