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Chocolate Chunk Greek Yogurt Banana Bread. The easiest and best banana bread! All made in one bowl with bananas, yogurt, maple or honey, whole wheat flour, and a mix of dark chocolate chunks and chips! Slice this sweet bread warm and enjoy as is or with whipped vanilla cinnamon butter. Each slice of banana bread has pockets of melted chocolate and sweet, salty butter melted into every inch of this tender loaf. You’re going to make this on repeat.
It might be a new year, but some things never change. And that’s OK! When January comes around, I always crave banana bread. It’s not even that it’s so delicious, which, of course, it is, but I love the act of making banana bread on a snowy day at home.
This time after Christmas can always feel a little sad, but baking something warm, cozy, and delicious helps make these dark winter days feel special too!
I share a new banana bread recipe at least once a year. My maple banana bread is probably the one I make most often, but what’s so shocking is that after a quick scroll through all my banana bread recipes I realized I’ve never made banana bread with Greek yogurt!
We’re all looking to get in more protein, and Greek Yogurt is packed with it! It’s also a wonderful ingredient to bake and cook with. I often use it as a high-protein, nutrient-packed swap for sour cream and no one knows the difference!
My brother Red and his girlfriend Hailey have been in town the past week. I love cooking for them. Red is not someone who’s big on sweets, but he tried a slice of this banana bread and loved it so much he asked if I’d make another loaf for him to take out snowmobiling.
Okay, here are the details
Ingredients
- brown bananas – they must be brown. I think it’s so important when baking banana bread
- whole milk plain Greek yogurt
- salted butter or coconut oil – I prefer butter
- maple or honey – I love both, use your favorite
- eggs
- whole wheat flour – you can use all-purpose or a gluten-free blend too
- baking soda
- ground cinnamon
- salt
- semi-sweet or dark chocolate chunks, chips, or a mix
Ingredients for the Cinnamon Butter
- salted butter
- maple
- cinnamon
- vanilla extract
- flaky sea salt
Special Tools
Zero! You just need a mixing bowl, a spatula, and a loaf pan.
Steps
Step 1: mash the bananas
Use very ripe bananas, practically black bananas, and very soft. If they’re just too black to eat, they’re perfect for banana bread.
Mash up the bananas using a fork or a potato masher. Get them really mashed.
Step 2: add the wet ingredients
Now mix the mashed bananas with a little yogurt, melted butter or coconut oil, pure maple syrup or honey, a couple of large eggs, and a splash of vanilla.
Try to use room-temperature ingredients.
Step 3: mix in the dry
Add the whole wheat flour, a pinch of cinnamon, baking soda, and a dash of salt. The cinnamon is that unexpected ingredient that might seem a bit off, but it’s actually what makes the banana bread batter really good. It’s subtle enough that you can’t really tell it’s there, but it adds a special touch.
Chop up some chocolate and mix it in! My secret is using dark chocolate bars mixed with 1/2 cup semi-sweet chocolate chips.
Step 4: baking
Pour the batter into a loaf pan and bake for close to 1 hour.
It’s a long time, but be patient.
Step 5: the butter
Just one stick of salted butter whipped with maple, cinnamon, vanilla, and salt.
Some might skip this step, which is fine, but the bread is better with the butter. I’m begging you all to MAKE THE BUTTER at least once. It’s so delicious.
The bread with the butter slathered on is very tender, very banana-y, sweetened lightly with maple, and full of yumminess.
A warm slice of chocolate banana bread with salty butter is what makes a winter day a GREAT day. Enjoy it!
Looking for other sweet winter recipes? Here are a few ideas:
Peanut Butter Protein Chocolate Chip Cookies
Chocolate Chunk Rye Banana Bread
5 Minute Chocolate Chunk Banana Bread Mug Cake
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make this Chocolate Chunk Greek Yogurt Banana Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chunk Greek Yogurt Banana Bread
Servings: 1 loaf
Calories Per Serving: 495 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
- 1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.2. In a bowl, stir together the mashed bananas, yogurt, butter/coconut oil, maple/honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks/chips. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 15 minutes before cutting, or just eat it warm with a smear of cinnamon butter. Enjoy!4. To make the cinnamon butter. In a bowl, beat together all ingredients. Serve with the warm bread.
Notes
1 loaf = approximately 8 slices
This post was originally published on January 3, 2025
I just wanted to say thank you for this recipe! I’ve returned to it multiple times. My husband and I love it! Thank you for making our mornings a little easier and a whole lot more enjoyable!!
Hey Abigail,
Fantastic! Thanks a bunch for making this recipe so often, love to hear it is always a winner! Have a great Wednesday!
How do you store this bread?
Hi Kelly,
I like to store this in an airtight container at room temperature. Please let me know if you have any other questions!
So I attempted to make this on Sunday. I say attempted as I have been screwing up all my baking the last few years – something different every single time. This time I left out the maple syrup/honey by accident. BUT the bread was so freaking awesome you would never even know. This is my new go-to recipe for sure!!
Hey Megan,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Hi can you make this with 0% greek yogurt (that’s what I have on hand) or is the fat from whole needed?
Thank you!
Hey Ev,
Sure, that will be perfectly okay for you to do! I hope you love this banana bread, let me know how it turns out!
Wanted to love this recipe but it turned out very wet and would not cook through despite adding extra time. First time trying a baking recipe from this site. Salads have been stellar though.
Hi Anne,
Thanks so much for trying this recipe and sharing you feedback, so sorry to hear it did not turn out for you!
AMAZING BANANA BREAD! It was dense, delicious, and packed with flavor. I will continue making this for my friends and family. Everyone raves about it when I make it. Thank you for the recipe!
Hi Katelyn,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
So this is my go to banana bread (TY Tieghen) but today I did something different! I changed the serving to 2 loaves, subbed the chocolate for mini chocolate chips and put it all in a Bundt pan. I lined the pan with coconut oil before adding the batter. It made the most beautiful Bundt Banana Bread! The texture and moistness is absolutely perfect. For a family of five with three kids this is the way to go for it to last longer than one afternoon.
Hey Darcy! Thanks so much for trying out the recipe! Sounds like this turned out amazing in a bundt pan! Love to hear it was a success 🙂 xT
How do you store the cinnamon butter? It’s delicious by the way!
Hey Jamie! If you plan to use it within a week, it’s fine to keep it at room temperature, as long as your kitchen isn’t too warm. For longer storage, keep it in the fridge for up to 2–3 weeks—just let it sit out a bit before serving so it softens! So glad you’re loving the recipe! 🙂 xT
This is my go to banana bread recipe! The whole family loves it
Thank you so much Morgan! I am SO happy you love this banana bread! Perfect to use up those bananas laying around the house! xT
This is excellent!!
Thank you so much Kristen! xT
I made this exactly as written and it was so delicious. (I used maple syrup and butter). I did not make the cinnamon butter, so good with just plain butter. Thanks for a great low sugar recipe. I’m all about NO refined sugar.
Hi Linda,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
I followed as written, except I made muffins instead of a loaf. I wanted to like it, but I really didn’t. It didn’t have a nice texture and was very oily, IMO.
Hi Holly,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. I personally have never tested this recipe as muffins so that could have been the issue here. xx
This recipe was delicious! But I wanted to confirm does 1 slice contain 495 calories?
Hi Raquel,
Yay! Love to hear this recipe turned out nicely for you, thanks for giving it a go! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! xT
This recipe is stellar. I made them into muffins, and they were so moist and delicious. I added mini semi-sweet chocolate chips as well as Reese’s peanut butter chips… DELICIOUS!!! Highly recommend!
Hey Renee,
Fantastic!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed! xx