PrintOne-Bowl Chocolate Chip Banana Bread with Greek Yogurt
Make this moist banana bread using Greek yogurt for extra protein and moisture. It is a simple, one-bowl recipe perfect for using up ripe bananas.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 1 loaf (about 10 slices) 1x
- Category: Snack Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 very ripe large bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup melted unsalted butter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the Greek yogurt, brown sugar, granulated sugar, egg, and vanilla extract to the mashed bananas. Whisk until just combined.
- Pour in the melted butter and mix until incorporated.
- In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For the best flavor and moisture, use bananas that are heavily spotted or almost black.
- If you prefer a less sweet bread, reduce the granulated sugar by one tablespoon.
- To keep this bread moist longer, wrap it tightly in plastic wrap once fully cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 25
- Sodium: 180
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 40