My Greek Yogurt Banana Bread is one of my most popular recipes here on Lovely Little Kitchen. One reader (having read all the rave reviews) commented, “Awesome. I’m now a baker, which is incredible. And even if I double the recipe and make variations and sometime screw up tablespoons with teaspoons, somehow it still tastes delish. I even used motor oil instead of coconut oil, and pebbles instead of chocolate chips, and it still tasted fabulous. JK : )” Haha! That one totally made my day! I love it when you all make my recipes and tell me you love them as much as I do.
If you don’t have a go-to banana bread recipe, you must try it! The texture is spot on, and one of my favorite things about it is the delicate crunch that comes from crushed up sliced almonds. They’re really subtle in there, but absolutely wonderful!
So what could I do to make our favorite banana bread even more irresistible? CHOCOLATE CHOCOLATE CHIP it up of course!
So amazing what a little cocoa powder and chocolate chips will do to a simple loaf of banana bread. My boys were in heaven when they tasted this bread. They pretty much just dropped the banana part and deemed this the BEST CHOCOLATE BREAD ever! I’m pretty sure they were wondering why I would let them eat something that so closely resembled a brownie for breakfast!
Here’s a tip for baking quick breads. It’s always better to test your bread to see if it is done rather than to just rely on a set time. Look for a crack in the top of the bread, and use a toothpick to see if there is still wet batter inside the bread. Try not to poke a chocolate chip or you could get a false negative. If your toothpick comes out clean, your bread is done!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- 1/2 cup butter (1 stick) softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup banana pulp mashed (about 3 ripe bananas)
- 1/4 cup plain Greek yogurt
- 1 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
- In a separate bowl, mix flour, cocoa powder, baking soda and salt to combine.
- Gradually add flour to the wet ingredients and mix until just combined on low speed.
- Mix in chocolate chips until well combined, saving a few to sprinkle over the top of each loaf.
- Pour batter evenly into 4 well greased mini loaf pans and sprinkle chocolate chips on top. Bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.
For these mini loaves, I used metal pans that measure 3″ wide x 5 1/2″ long x 1 3/4″ deep. If you use a standard size loaf pan instead of mini loaf pans, check for doneness around 40-45 minutes.
- Serving Size: 1 Mini Loaf
- Calories: 944
- Sugar: 85g
- Sodium: 677mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0.9g
- Carbohydrates: 141g
- Fiber: 8.1g
- Protein: 14g
- Cholesterol: 155mg