High-Protein Greek Yogurt Banana Bread with Chocolate Chips

This is a moist, soft banana bread made with ripe bananas, Greek yogurt, eggs, and chocolate chips. It has a tender crumb, a golden crust, and pockets of melted chocolate throughout. Greek yogurt adds protein and moisture, while ripe bananas provide natural sweetness.

The recipe below expands the ingredients shown in your photo into a complete, detailed recipe, including exact measurements, baking instructions, nutrition estimates, nut information, substitutions, storage advice, and frequently asked questions.

Prep time

15 minutes

Bake time

50–65 minutes

Yield

10–12 slices

1. Complete ingredients
For one standard 9 × 5-inch (23 × 13 cm) loaf pan

Ingredient checklist
0 of 14 checked

Wet ingredients

2 medium-large ripe bananas
About 225–250 g peeled

1/2 cup plain Greek yogurt
120–125 g; preferably unsweetened

2 large eggs
About 100 g without shells

1/4 cup honey or maple syrup
About 60–85 g, depending on syrup

1 teaspoon vanilla extract
5 ml

1/4 cup neutral oil or melted butter
About 55–60 ml; optional but recommended for tenderness
Dry ingredients

1 1/2 cups all-purpose flour
180 g

1 teaspoon baking soda
5 g

1/2 teaspoon baking powder
2 g

1/2 teaspoon ground cinnamon
Optional

1/4 teaspoon salt
About 1.5 g
Chocolate and optional add-ins

1/2 cup chocolate chips
85–90 g

1–2 tablespoons flour for chips
Optional; taken from measured flour

1/4 cup chopped walnuts or pecans
Optional; about 25–30 g
Important note: The picture lists bananas, Greek yogurt, honey or maple syrup, eggs, and vanilla. The flour, leavening agents, salt, fat, and chocolate chips above complete the recipe so the loaf rises properly and has a balanced texture.

2. Step-by-step instructions
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Step 1 — Prepare the oven and bananas

Preheat the oven to 175°C (350°F). Grease a 9 × 5-inch loaf pan and line it with parchment paper. Mash the bananas in a large bowl until mostly smooth, leaving a few small lumps for texture.

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Step 2 — Mix the wet ingredients

Whisk the mashed bananas with Greek yogurt, eggs, honey or maple syrup, vanilla, and the optional oil or melted butter. Mix until evenly combined. If using melted butter, let it cool slightly first.

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Step 3 — Combine the dry ingredients

In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. This distributes the raising agents evenly and helps avoid bitter pockets of baking soda.

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Step 4 — Make the batter

Add the dry mixture to the wet mixture. Fold gently with a spatula just until no large streaks of flour remain. Fold in the chocolate chips. Avoid overmixing, which can make banana bread dense or rubbery.

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Step 5 — Create chocolate chip layers

Spread half the batter in the pan and sprinkle with a small handful of chocolate chips. Add the remaining batter, then scatter the remaining chips on top. Gently level the surface without stirring the layers together.

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Step 6 — Bake

Bake for 50–65 minutes, checking at 45–50 minutes. If the top becomes too dark, loosely cover it with foil. Insert a skewer into the center, avoiding a large chocolate pocket; it should come out with a few moist crumbs, not raw batter.

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Step 7 — Cool and slice

Leave the loaf in its pan for 10–15 minutes, then transfer it to a wire rack. Let it cool for at least 30–45 minutes before slicing. Cooling helps the center set and gives you cleaner slices.

3. Nutrition information
Estimated values for the complete loaf using the ingredients above, including oil and chocolate chips, without optional nuts. Actual values vary by brand and slice size.

Estimated nutrition per slice (1 of 12)

210–240
Calories

4–6 g
Protein

28–34 g
Carbohydrates

8–11 g
Fat

15–20 g
Total sugars

1–2 g
Fiber

These are estimates, not laboratory-tested values. Nutrition changes with the amount of honey, chocolate, oil, and yogurt used.

How to make it higher in protein
The title in the photo says “high protein,” but the basic recipe is better described as a protein-enriched banana bread. To increase protein per slice:

Use plain, high-protein Greek yogurt.

Replace ¼ cup of flour with about ¼ cup of unflavored or vanilla protein powder, adding a little milk if the batter becomes too thick.

Add 2 tablespoons of hemp hearts, if desired.

Serve a slice with extra Greek yogurt on the side.

Protein powder can change the texture, so avoid replacing too much flour. Adding nuts also increases protein, but adds calories and fat.

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4. All about nuts and allergens
Chopped walnuts
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Nuts are optional. The banana bread will work perfectly well without them.

Nut or seed

Suggested quantity

What it adds

Walnuts

¼ cup (25–30 g)

Earthy flavor and crunch

Pecans

¼ cup (25–30 g)

Mild, buttery flavor

Almonds

¼ cup (25–30 g)

Firm crunch

Hazelnuts

¼ cup (25–30 g)

Rich flavor with chocolate

Pumpkin seeds

2–3 tbsp

Crunch without tree nuts

Chia seeds

1 tbsp

Fiber and some extra protein

How to add nuts: Chop them into small pieces and fold them into the batter along with the chocolate chips. Reserve a few pieces for the top if you like.

Allergy information

Contains dairy: Greek yogurt; butter if used.

Contains eggs: From the two large eggs.

Contains gluten: Standard wheat flour.

May contain soy: Depending on the chocolate chips.

Contains tree nuts only if added: Walnuts, pecans, almonds, and hazelnuts are tree nuts.

If baking for someone with a nut allergy, omit nuts completely and check the chocolate and other ingredient labels for cross-contact warnings. Seeds are not automatically safe for everyone with allergies.

5. Ingredient substitutions
Ingredient

Substitute

Expected result

Greek yogurt

Plain regular yogurt, strained if very thin

Slightly less thick batter

Honey

Maple syrup

Similar sweetness, mild flavor change

Oil

Melted butter

Richer buttery flavor

All-purpose flour

Whole-wheat flour, replacing up to half

Heartier texture

Chocolate chips

Chopped dark chocolate

Larger melted chocolate pockets

Eggs

Commercial egg replacer suitable for baking

Texture may be less structured

Cinnamon

Nutmeg or mixed spice

Different spice profile

Dairy yogurt

Unsweetened dairy-free yogurt

May alter moisture and protein

For a gluten-free version, use a gluten-free baking flour blend designed to replace wheat flour. For a dairy-free version, use a suitable dairy-free yogurt. These substitutions may change the final texture.

6. Storage and reheating
Refrigerator

Keep the cooled loaf in an airtight container and refrigerate for about 5 days. Because this version contains yogurt and is very moist, refrigeration is a good choice, especially in a warm climate.

Freezer

Slice the cooled loaf, place parchment between slices, wrap well, and freeze for up to 3 months for best quality.

Reheating

Microwave an individual slice for about 10–20 seconds, checking as needed, or warm it in a toaster oven until heated through.

Let the bread cool completely before wrapping it. Refrigeration and freezing recommendations are consistent with published Greek yogurt banana bread recipes.

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7. Frequently asked questions (Q&A)
Baking questions

Can I make this recipe without sugar?

Yes. Omit the honey or maple syrup and use very ripe bananas. The loaf will be less sweet, but the chocolate chips still provide sweetness. Texture and browning may change slightly.

Why is my banana bread wet in the middle?

It may need more baking time, contain too much banana or yogurt, or have been sliced while hot. Check the center with a skewer and continue baking in 5–10 minute increments if raw batter remains.

Can I use frozen bananas?

Can I use only baking powder?

Can I make muffins instead?

Can I prepare the batter the night before?

Can I use flavored Greek yogurt?

How do I get distinct chocolate layers like the photo?

Is this recipe suitable for children?

Is it suitable for weight loss?

Is it keto or low-carb?

Can I bake it in an air fryer?

Can I double the recipe?

How do I know it is completely baked?

8. Recipe summary card
Best Banana Bread with Chocolate Chips
Greek Yogurt Chocolate Chip Banana Bread
Makes 1 loaf · 10–12 slices · 175°C / 350°F

Key ingredients

2 ripe bananas

½ cup Greek yogurt

2 eggs

¼ cup honey or maple syrup

1 teaspoon vanilla

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup chocolate chips

¼ cup oil or ¼ cup melted butter

Method: Mix wet ingredients, fold in the combined dry ingredients, add chocolate chips in layers, and bake for 50–65 minutes. Cool before slicing.

My best tip: Use bananas with plenty of brown spots, weigh the flour if possible, and avoid overmixing. Those three things make the biggest difference to a soft, moist loaf with well-defined chocolate layers.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.