Chocolate Chunk Greek Yogurt Banana Bread

This Chocolate Chunk Greek Yogurt Banana Bread is a tender, protein-packed twist on the classic loaf we all love. Made in just one bowl, it’s sweetened naturally with maple syrup or honey and loaded with melty dark chocolate chunks. Greek yogurt adds richness and moisture, making each slice incredibly soft. Serve it warm with a generous swipe of whipped cinnamon butter for the ultimate cozy treat.

Why You’ll Love This Recipe

• Uses simple, wholesome ingredients

• High in protein thanks to Greek yogurt

• Naturally sweetened—no refined sugar

• Perfectly moist and chocolatey

• Great for breakfast, snack, or dessert

• Made in one bowl—easy clean-up

• Freezer-friendly and easy to reheat

• Cinnamon butter takes it to the next level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 ripe bananas, mashed (about 1 1/4 cups)

• 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

For the Cinnamon Butter:

• 1 stick salted butter, at room temperature

• 1/4 cup pure maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, mix together the mashed bananas, yogurt, melted butter or coconut oil, maple syrup or honey, eggs, and vanilla extract until well combined.

3. Add the flour, baking soda, cinnamon, and salt. Stir until just mixed. Fold in the chocolate chunks or chips.

4. Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

5. Let the bread cool for at least 15 minutes before slicing. Serve warm with cinnamon butter.

6. To make the cinnamon butter, beat all ingredients together until smooth and fluffy.

Servings and Timing

• Servings: 1 loaf (approximately 8 slices)

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 10 minutes

Variations

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

• Add nuts: Stir in 1/2 cup chopped walnuts or pecans.

• Try different chocolates: Use white chocolate, milk chocolate, or even peanut butter chips.

• Make muffins: Pour the batter into a muffin tin and bake at 350°F for 20–25 minutes.

• Vegan option: Use plant-based yogurt, coconut oil, and flax eggs.

Storage/Reheating

• Storage: Keep the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

• Freezing: Wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

• Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at 300°F for 10 minutes.

FAQs

What kind of yogurt is best for this recipe?

Whole milk plain Greek yogurt works best for texture and richness, but you can use low-fat if preferred.

Can I use frozen bananas?

Yes, just thaw and drain off any excess liquid before mashing.

Is the cinnamon butter necessary?

It’s optional but highly recommended—it elevates the flavor and makes each bite even more indulgent.

Can I reduce the sugar?

Yes, you can use less maple syrup or honey, but it may slightly affect the texture and sweetness.

Can I substitute the flour?

Yes, use all-purpose flour or a gluten-free 1:1 blend if needed.

How do I make this recipe vegan?

Substitute Greek yogurt with dairy-free yogurt, use coconut oil, and replace eggs with flax eggs.

What kind of chocolate should I use?

A mix of semi-sweet and dark chocolate chunks or chips gives the best texture and flavor.

How can I tell when the banana bread is done?

The top should be golden and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I make this into muffins?

Yes, bake in a muffin tin at 350°F for 20–25 minutes until set.

How should I store the cinnamon butter?

Keep it in an airtight container at room temperature for up to 1 week or refrigerate for 2–3 weeks.

Conclusion

This Chocolate Chunk Greek Yogurt Banana Bread is the ultimate cold-weather comfort bake—moist, rich, and full of flavor. With simple ingredients and minimal prep, it’s the perfect recipe to keep on rotation whether you’re cozying up at home or sharing with family and friends. Don’t skip the cinnamon butter—it’s the final touch that turns this humble loaf into a memorable treat.