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.
Ingredients
Scale
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch bread pan thoroughly to prevent sticking.
- 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.
- 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.
- Fold in Chocolate Chunks: Carefully fold in the semi-sweet or dark chocolate chunks so they are evenly dispersed throughout the batter.
- 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.
- Cool: Remove the bread from the oven and let it cool in the pan for about 15 minutes before slicing.
- 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.
- 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
