Jump to the recipe.
Super soft double chocolate banana bread, made with Greek yogurt. Chocolate lovers will fall for this recipe, rich in flavor and extremely moist.
Banana bread are among my favorite things in the world. They are moist, flavorful, not too sweet, and just delicious. Over the years I have tried many different recipes, searching for the right texture and the perfect flavor. So far, my favorite goes to the buttermilk banana bread. Try also the version with dulce de leche swirls for a little twist. I have even developed a vegan banana bread which I should share with you as well.
As for now, the banana bread did a little come back among my readers. One of them recently used my buttermilk banana bread (noted 5 stars on Google!) for a banana bread challenge, as she believes my recipe is the best. I felt so honored when I read that. The other reader is also a close friend of mine, Audrey. I was skyping with her, back in September, while the buttermilk banana bread you now have on the blog was baking in the over. She and I talked a lot, and she didn’t tell me how much she craved for banana breads when she saw me – through the screen – removing it from the oven. She didn’t even have the lovely smell in the house!
Instead, she baked the recipe for herself once, twice, and maybe other times as well, and found it so good (still without saying a word to me) that she decided to make a little surprise for our wedding: a step-by-step vintage video of the banana bread recipe! I was deeply moved by this adorable idea, watched it again and over again, and might share it with you at some point. Baking videos was a huge surprise at our wedding but I won’t tell you more here. Just wait for my wedding post to be published anytime soon.
In the meantime, let me share with you another banana bread recipe, with chocolate for a change. This time, it was the ingredients calling for the recipe, not the other way around. I had indeed some very ripe bananas at home and was about to go away soon, so I had to find a way to use them all at once. It might sounds strange to you but I had never baked a chocolate banana bread before. Well, I added chocolate chips in my banana bread many times, but never used chocolate in the batter itself. I wanted both here for extra chocolate flavor and an overlap of textures as the chocolate chips bring something chewy to the very soft banana bread.
I ended up using cocoa powder for the batter and chocolate chips as well. For the cocoa powder, I used 100% cocoa and I highly recommend you go for this one as well, as it gives a stronger chocolate flavor to the batter, while a semi-sweet cocoa powder would bring mostly sugar, loosing this subtle chocolate flavor that gives all the character to the bread. For the chocolate chips, the choice of chocolate is not that important. I went for dark chocolate chips as they are my favorite, but you could go for semi-sweet ones if you wish. It’s a matter of tastes mostly.
The Greek yogurt brings this perfect soft and very moist texture we love in banana breads. My advice: do not over-bake it, otherwise it can become a little bit too dry. As every oven is different, I recommend you start looking closely at your banana bread through the oven after 45 minutes. For some ovens it will be ready already, for others it can go up to 55 minutes. If you pay attention to this parameters, you will get a deliciously chocolate flavored double chocolate banana bread with an incredible moist texture.
- 1½ cup (180g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 2 large eggs, lightly beaten
- 3 large, ripe bananas
- ½ cup plain Greek yogurt
- ¼ cup (60 ml) maple syrup
- ¼ cup (50g) brown sugar
- 1 tsp vanilla extract
- ½ cup (85g) chocolate chips
- Preheat the oven to 350F (180 C), and grease a 9x5 (23x13 cm) loaf pan.
- In a large mixing bowl, mix together flour, cocoa, baking soda, baking powder, and salt. Set aside.
- Beat the eggs in a medium-sized mixing bowl. Add mashed bananas, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently (do not overmix). Fold in the chocolate chips.
- Pour the batter into the loaf pan, spreading it out evenly, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover with foil to prevent the top from getting too brown, after 30-40 minutes baking.
- Remove from the oven and let cool for about 10 minutes in the loaf pan, before transferring to a cooling rack to cool completely.