Chocolate Chip Banana Bread with Greek Yogurt

This chocolate chip banana bread stays extra moist for days thanks to one simple ingredient: Greek yogurt. It's a one-bowl recipe with less sugar than most, loaded with chocolate, and it's still the best answer to those overripe bananas on your counter.

Bananas. Sometimes they never get eaten fast enough, and no one likes an overripe banana. You can toss them into a smoothie or an acai bowl, or stir them into pancake batter. But the best and most delicious solution is banana bread.

Nothing for me is complete without chocolate, so this is my go-to version: chocolate chip banana bread made with Greek yogurt. The yogurt is what sets this loaf apart. It keeps the crumb tender and moist for days and adds a subtle tang that balances the sweetness.

A lot of banana bread recipes call for far more sugar than they need. Between very ripe bananas and a full cup of chocolate chips, this loaf is plenty sweet on its own. Trust me, you won't miss it.

Why Greek Yogurt Makes Better Banana Bread

• Moisture that lasts. The yogurt keeps the loaf from drying out, even on day three.
• A tender crumb. The acidity in yogurt reacts with the baking soda for a softer texture and a better rise.
• A hint of tang. It adds a subtle richness that keeps the loaf from tasting one-note sweet.

Ingredients

Here's what you'll need, and why each one matters:

• All purpose flour: No need for anything fancy here.
• Baking soda: The leavener. It works with the acidity of the yogurt to give the loaf its lift.
• Salt: Sharpens all the flavors.
• Cinnamon: It enhances the banana flavor beautifully, but you can skip it if you don't have any on hand.
• Unsalted butter, melted and cooled: Melted butter means no mixer needed. Make sure it's cooled so it doesn't scramble the eggs.
• Sugar: Just ⅔ cup. The bananas and chocolate do the rest of the work.
• Eggs: Room temperature, so they blend smoothly into the batter.
• Vanilla extract: Rounds out the flavor.
• Very ripe bananas: The riper and spottier, the better. Heavily speckled or nearly black bananas give you the deepest banana flavor and the most natural sweetness.
• Greek yogurt: The secret to a moist loaf. Plain, full-fat works best. (See the FAQ below for substitutes.)
• Semisweet chocolate chips: A full cup, because this is a dessert recipe site after all.

Exact quantities are in the recipe card below.

How to Make Chocolate Chip Banana Bread with Greek Yogurt

I didn't do anything fancy with the ingredients here, nor did I use my electric mixer. It's pretty much a one bowl recipe. (Except I like to use a separate one for whisking the dry ingredients together first to make sure they blend evenly.) Just make sure all your ingredients are at room temperature and the melted butter has cooled before you start.

Once the flour, salt, baking soda, and cinnamon are whisked together, mash your bananas with a fork. Don't puree them smooth. Leaving them slightly lumpy gives the bread better texture and little pockets of banana flavor in the finished loaf.

From there, everything comes together in one big bowl. Whisk the sugar and cooled melted butter, then the eggs and vanilla, and stir in the yogurt and mashed bananas. 

The last step is where the most important tip of this whole recipe lives: fold in the flour mixture and chocolate chips gently, and stop as soon as the flour disappears. Overmixing is the fastest way to a tough, dense loaf.

Spread the batter into a parchment-lined loaf pan and bake at 350°F until a toothpick inserted in the center comes out clean. A few melted chocolate streaks on it are fine, wet batter is not.

Ovens vary quite a bit, so there's a wide range on the baking time. My loaf only took 45 minutes, but it was baked in a much smaller oven. It's best to start testing with a toothpick around the 40-45 minute mark and go from there.

Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it out and let it cool completely before slicing.

Storing Banana Bread

Store your banana bread in an airtight container at room temperature for up to 3 days, or up to 5 days refrigerated. You can also wrap it in plastic wrap. Either way, be sure the loaf is completely cooled first. Wrapping a warm loaf traps steam and makes the bottom soggy.

To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and store in an airtight container or freezer bag for up to three months. Thaw at room temperature.

Frequently Asked Questions

Can you put banana bread back in the oven if it's undercooked? Yes. If you slice into your loaf and find the center is still raw, return it to the pan (or wrap it loosely in foil), and bake at 350°F for another 10-15 minutes, checking with a toothpick. It works best if the loaf is still warm. A foil tent will keep the top from over-browning.

Do you store banana bread in the fridge? You don't have to. Banana bread keeps well in an airtight container at room temperature for about 3 days. Refrigerating extends it to about 5 days, though it can dry the crumb slightly. Let refrigerated slices come to room temperature (or toast them briefly) before serving.

Can I use sour cream instead of Greek yogurt? Yes. Sour cream is a 1:1 substitute and gives a nearly identical result. Plain regular yogurt also works, though the batter will be slightly looser.

Can I make this as muffins? I haven't tested this batter as muffins yet. If it's muffins you're after, my chocolate chip muffins are the way to go. But if you try banana bread as muffins, fill each muffin cup about ⅔ full and start checking for doneness around 18-20 minutes. If you make them, leave a comment and let us know how they turned out!

What kind of bananas should I use? The riper, the better. Look for bananas that are heavily speckled with brown or nearly black. They're sweeter, more fragrant, and mash easily. Firm yellow bananas won't give you much banana flavor.

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