Chocolate Chunk Greek Yogurt Banana Bread Recipe

If you’re searching for a truly irresistible treat that combines classic comfort with a touch of indulgence, look no further than this Chocolate Chunk Greek Yogurt Banana Bread. This moist, ultra-fluffy loaf is packed with sweet ripe bananas, rich chocolate chunks, and a secret ingredient—creamy Greek yogurt—that makes every bite incredibly tender. Whether you’re baking for a special brunch, a cozy afternoon snack, or simply trying to use up those spotty bananas, this recipe is sure to become a favorite in your kitchen!

Ingredients You’ll Need

Gathering your ingredients for this Chocolate Chunk Greek Yogurt Banana Bread couldn’t be easier! Each element works in harmony, delivering the perfect balance of sweetness, moisture, and texture, not to mention those wonderful pops of melted chocolate throughout.

• Bananas: The riper, the better—their natural sweetness and moisture are essential for flavor and structure.
• Plain whole milk Greek yogurt: This gives the bread its delightfully tender crumb and a tangy depth that’s hard to beat.
• Salted butter or coconut oil, melted: Adds richness and keeps the loaf soft; coconut oil brings a subtle tropical note if you use it!
• Maple syrup or honey: For natural sweetness and that hint of caramelized flavor.
• Eggs, at room temperature: They bind the batter and help everything bake up light and fluffy.
• Vanilla extract: A must-have for infusing that cozy, familiar warmth throughout the loaf.
• Whole wheat pastry flour (or all-purpose flour): Gives the bread structure while keeping it soft; whole wheat pastry flour also adds a nutty touch.
• Baking soda: The secret to a perfectly risen, airy crumb.
• Ground cinnamon: Adds comforting spice that pairs beautifully with chocolate and banana.
• Salt: Balances all the flavors and enhances the sweetness.
• Semi-sweet or dark chocolate chunks: For those irresistible gooey pockets of chocolate in every slice.
• Extra stick of salted butter, room temperature: For the creamy cinnamon butter you’ll spread over warm slices—trust me, you don’t want to skip this!
• Pure maple syrup: Again, for the cinnamon butter; it adds glossy sweetness.
• More vanilla extract: Gives your cinnamon butter that bakery-fresh flavor.
• More ground cinnamon: Because you can never have too much cozy warmth!

How to Make Chocolate Chunk Greek Yogurt Banana Bread

Step 1: Prep the Baking Pan and Oven

Start by preheating your oven to 350° F. Generously grease a 9×5 inch bread pan—this ensures every slice of your Chocolate Chunk Greek Yogurt Banana Bread pops out easily and stays picture-perfect. Setting up your pan from the get-go means you’re ready for quick assembly and baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, stir together the mashed bananas, Greek yogurt, melted butter or coconut oil, maple syrup or honey, eggs, and vanilla extract. When they combine, you’ll notice the mixture looks silky and smells amazing—this is the flavorful backbone of your loaf.

Step 3: Add the Dry Ingredients

Now, sprinkle in the flour, baking soda, ground cinnamon, and salt. Mix everything gently until just combined—you want to avoid over-mixing, which can make banana bread dense. Your batter should look thick and banana-studded at this point.

Step 4: Fold in the Chocolate Chunks

Time for the magic! Gently fold those luscious chocolate chunks into your batter. This ensures you get plenty of melty chocolate in every bite of your Chocolate Chunk Greek Yogurt Banana Bread.

Step 5: Bake the Bread

Pour the batter into your prepared bread pan, smoothing the top with a spatula. Place the pan in the oven and bake for 50 to 60 minutes. The loaf is done when the center is just set and a toothpick comes out with a few moist crumbs (but not wet batter). If your kitchen starts to smell like pure heaven, you’re on the right track!

Step 6: Make the Cinnamon Butter

While your bread is baking or cooling, whip up the cinnamon butter. In a small bowl, beat together the room-temperature butter, maple syrup, vanilla, and cinnamon until smooth and creamy. This dreamy spread takes your Chocolate Chunk Greek Yogurt Banana Bread from delightful to unforgettable.

Step 7: Cool, Slice, and Enjoy!

Once baked, let the loaf cool in the pan for about 15 minutes. It’ll be easier to slice and extra flavorful. Cut a thick warm slice, slather with cinnamon butter, and savor every bite!

How to Serve Chocolate Chunk Greek Yogurt Banana Bread

Garnishes

Dress up your slices with extra chocolate chips, a dusting of powdered sugar, or a sprinkle of flaky sea salt for a gourmet finish. Don’t forget that creamy cinnamon butter—just a swipe transforms every piece into bakery-level bliss.

Side Dishes

Pair your Chocolate Chunk Greek Yogurt Banana Bread with a mug of strong coffee or creamy chai tea for breakfast. For brunch, serve it alongside fruit salad, yogurt parfaits, or a handful of toasted nuts for crunch. It also makes a winning dessert after dinner with a scoop of vanilla ice cream.

Creative Ways to Present

Cut the loaf into thick, rustic slabs and layer them on a wooden cutting board for a cozy brunch centerpiece. Try serving mini slices on a dessert platter for parties, or wrap individual pieces in parchment for on-the-go lunches and snacks. Don’t be afraid to make it the star of a brunch board with fresh berries and honey drizzles!

Make Ahead and Storage

Storing Leftovers

Chances are your Chocolate Chunk Greek Yogurt Banana Bread won’t last long, but if you have leftovers, store them tightly wrapped or in an airtight container at room temperature for up to 3 days. The loaf stays ultra-moist, and the flavors deepen overnight for an even richer treat.

Freezing

This banana bread is freezer-friendly! Once fully cooled, wrap whole or sliced pieces tightly in plastic wrap and place in a zip-top freezer bag. Freeze for up to 2 months—just thaw at room temperature or warm gently when the craving hits!

Reheating

Want to bring back that fresh-baked magic? Gently reheat individual slices in the microwave for 10–15 seconds, or warm larger portions in a low oven for a few minutes. You’ll get gooey chocolate and a just-baked aroma all over again.

FAQs

Can I use frozen bananas in this Chocolate Chunk Greek Yogurt Banana Bread?

Absolutely! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are actually ultra sweet and perfect for baking when you’re out of fresh ones.

Can I substitute the Greek yogurt with a non-dairy alternative?

Yes, non-dairy yogurt like coconut or almond yogurt works nicely. It will alter the flavor slightly, but your bread will still be wonderfully moist.

Do I have to use whole wheat pastry flour?

Nope! You can use regular all-purpose flour with great results. Whole wheat pastry flour just adds a slight nuttiness and healthier twist, but the bread will be lovely either way.

How do I know when the banana bread is fully baked?

Look for a golden top and a toothpick or skewer inserted into the center to come out with a few crumbs (not wet batter). Ovens vary, so start checking at 50 minutes.

What’s the best way to cut clean slices?

Let your Chocolate Chunk Greek Yogurt Banana Bread cool at least 15 minutes to set before slicing. Use a sharp serrated knife and wipe between cuts for those perfect bakery-style pieces!

Final Thoughts

It’s hard not to fall in love with this Chocolate Chunk Greek Yogurt Banana Bread! Whether you’re sharing with friends or sneaking an extra slice just for yourself, it’s the kind of recipe that brings joy with every bite. Go ahead—bake, slice, and savor this delicious twist on tradition!

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