I’m not much of a baker and measuring ingredients with precision ain’t my style, but I will make an exception for this chocolate banana bread. I have made it over and over again, partly because it’s so forgiving and partly because it’s just that good.
The beauty of this recipe is how it doesn’t demand perfection. Some days I measure everything carefully; other days, I wing it with cups and spoons, and it still turns out amazing. The crumb is always soft, fluffy, and wonderfully moist. If you’re someone who’s intimidated by baking, this is the perfect gateway recipe.
So what’s the secret to this banana bread’s magic? Two key ingredients
Greek yogurt and ripe bananas. Greek yogurt adds richness and keeps the bread moist, while the bananas provide natural sweetness and flavor. Together, they create a texture that’s tender yet sturdy enough to hold up to generous chunks of chocolate.
Speaking of chocolate, let’s talk about the chocolate chips. I add a modest amount to the batter—just enough to make each bite feel indulgent. But if you’re a chocoholic, don’t let me stop you from adding more.
One of the reasons I keep coming back to this recipe is how versatile it is. Want to use less sugar? Go for it—ripe bananas are sweet enough to carry the loaf. Prefer plain yogurt over Greek? That works too. This recipe adapts to your pantry and your mood.
The result is a bread that’s perfect for breakfast, a midday snack, or even dessert. Pair it with coffee for a cozy morning or enjoy it on its own as an afternoon pick-me-up.
If you’ve been hesitant about baking, this chocolate banana bread might just change your mind. It’s simple, forgiving, and delivers every single time.
Check this out for other scrumptious sweets and snacks.
Chocolate Banana Bread
Equipment
- Mixing bowl
- Potato masher
- pot
- Baking paper
- Loaf tin
- oven
Ingredients
- 2 200g ripe and mashed banana
- 1/2 cup 100g sugar
- 1/4 cup 60g unsalted butter
- 1/4 cup 60g Greek yogurt
- Roughly 4/5 cup 90g flour... Err this one better measure 😅
- 1/2 tsp baking soda
- Pinch of salt
- 70 g chocolate chips
Instructions
- Preheat your oven to 180°C (375°F). Grease and line a loaf pan with parchment paper for easy removal.
- Melt butter over a pan. In a large mixing bowl, mash the ripe bananas until smooth using a potato masher. Mix the egg, sugar, melted butter, and Greek yogurt with the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread tender.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top for extra chocolaty goodness.
- Pour the batter into a loaf pan lined with baking paper and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center comes out clean.
- Let the bread cool in the pan for about 1/2 hour. Slice and serve!
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