Chocolate Chip Banana Bread with Greek Yogurt

Posted on March 19, 2013
Hi, Everybody! I have a quick and easy banana bread recipe with a little twist to share with you today! I wanted to make a slightly lighter version of the classic recipe, so I reduced the amount of sugar (the ripe bananas that the recipe calls for are naturally sweet already anyway! And I couldn’t resist adding some chocolate chips…) and used low-fat Greek yogurt instead of sour cream. I love the texture that the Greek yogurt gives the banana bread; it’s much lighter and softer, and stays very moist. Here’s the recipe…


(Adapted from Martha Stewart)
*Makes 1 loaf*
Β .
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 eggs
1/2 cup plain Greek yogurt (I used low fat)
1 tsp pure vanilla extract
1 cup mashed ripe bananas (2 large bananas)
1/2 cup semi-sweet chocolate chips
Β .
1. Begin by preheating your oven to 350 deg F, and lining your loaf pan with parchment paper (or greasing it). In your electric mixer bowl, combine the eggs, oil, sugar and vanilla until you get a smooth mixture.
Β .
2. In another bowl, sift together the flour, baking soda and salt. Add the dry ingredients into the wet, and mix until they are well combined. Add in the mashed bananas and Greek yogurt and mix. Lastly, add in the chocolate chips and stir using a wooden spoon. Pour the batter into your prepared loaf pan, and bake for about an hour, or until an inserted toothpick comes out clean. Let cool in the pan for a couple of minutes before eating.
Happy Baking, Everyone!

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  • The Single Nester March 19, 2013 at 3:27 pm

    I’m sure the Greek yogurt gives the bread a moistness. Looks dee-lish!

  • Mariana March 31, 2013 at 5:27 pm

    I will be trying out this recipe next weekend πŸ™‚

  • Melanie Bentz April 30, 2013 at 5:31 pm

    I followed your recipe and it turned out delicious! Thanks!

    • Maria April 30, 2013 at 5:55 pm

      Glad you liked it, Melanie! Thanks for stopping by to let me know πŸ™‚ Have a great week!

  • Anonymous August 11, 2013 at 11:15 pm

    I just made these and they are so good! I used whole wheat flour and dark chocolate chips. I also baked them in muffin tins. Super moist and just banana-y enough. Thanks!

    • Anonymous August 11, 2013 at 11:55 pm

      All my chocolate chips sank to the bottom though πŸ™

    • Maria August 12, 2013 at 1:21 am

      I’m glad you liked the recipe! As for the chocolate chips, sometimes just lightly tossing them with a little bit of flour helps them from sinking. Have a great week! πŸ™‚

  • TertΓΊlia da Susy February 7, 2014 at 5:21 am

    Bom fim de semana
    Bjs, Susana

  • Alyssa May 9, 2014 at 3:54 pm

    I’ve made this recipe at least 5 times. It’s the only banana bread recipe I use. Making it this afternoon and using blueberries instead of chocolate chips…we’ll see how that goes…

    • Maria May 9, 2014 at 5:24 pm

      Hey Alyssa! I’m so glad you like this banana bread! It’s my absolute favorite way to make banana bread, let me know how it works out with blueberries, that sounds REALLY good! Have a great weekend πŸ™‚

    • Alyssa May 10, 2014 at 7:51 am

      Hm.. Not sure I’d do it again. All the blueberries sank to the bottom and made it kind of mushy.

  • Linda September 21, 2014 at 10:45 am

    It’s in the oven as I type this- do you want me to add the link if I write it up?

    Linda@bestoflongislandand centralflorida

  • Sacha December 15, 2014 at 11:36 am

    I’m about to pop mine in the oven now. I added shredded coconut and some flax seeds. Can’t wait to try!

    • Maria December 15, 2014 at 2:04 pm

      Those sound like great additions! Let me know how it turns out! πŸ™‚

  • Trishnanta March 15, 2015 at 6:35 am

    I tried this recipe yesterday and this is the best banana bread I’ve EVER made. I used extra virgin olive oil and Nutella instead of the chocolate chips. This is one gem of a recipe. Thank you πŸ™‚

    • ahomemadeliving March 15, 2015 at 3:39 pm

      I’m so glad you liked this banana bread! I make this recipe so often, because it always turns out so good! Thanks so much for stopping by and letting me know! πŸ™‚ Hope you have a wonderful rest of your weekend!

  • Tricia Pell March 18, 2015 at 12:16 pm

    I just tried this recipe for the first time. Oh…my…goodness. It’s the best banana bread EVER. I didn’t use the chocolate chips and I used the full-fat Yoplait plain yogurt. Thanks for this great recipe!

    • ahomemadeliving March 18, 2015 at 3:56 pm

      Hi Tricia! I’m so glad you liked this recipe! It’s my absolute favorite too, it always turns out great, and so so moist! So glad you enjoyed it, thanks so much for stopping by to let me know!

      • Tricia Pell March 19, 2015 at 9:12 am

        I made a mistake, it was fat-free yogurt. πŸ˜€ Delicious. I just pinned your page and shared the recipe with friends. I was bragging it up last night.

        • ahomemadeliving March 19, 2015 at 1:20 pm

          Thanks so much, Tricia, so glad you enjoyed it, hope your friends do too! πŸ™‚

  • The Very Best Banana Bread Recipe | The City and Sea December 5, 2016 at 4:59 pm

    […] recipe I used was from Cook’s Illustrated, but in case you don’t have a subscription, this recipe is very […]

  • Kristen December 6, 2016 at 3:02 pm

    What is the cooking time on this??

  • Anonymous December 23, 2016 at 8:17 pm

    Does this need to be refrigerated after baking?

    • ahomemadeliving December 29, 2016 at 3:24 pm

      No, it doesn’t need to be refrigerated.

  • Jessica January 5, 2020 at 8:57 pm

    I love this recipe! I use regular whole fat yogurt and I do sub 1/4 cup brown sugar for the white.

    It’s our family’s favorite banana bread recipe, and I’ve made it twice in the past two weeks.

    • ahomemadeliving February 2, 2020 at 8:34 pm

      So glad you like this recipe too! I’ve been making it for years and it’s still a favorite around here too! πŸ™‚

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