Ingredients
The image shows bananas, Greek yogurt, honey or maple syrup, eggs, and vanilla. The following complete recipe adds flour and leavening ingredients to create the loaf.
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2 large ripe bananas, mashed (about 1 cup)
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½ cup (120 g) plain Greek yogurt
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¼ cup (60 ml) honey or maple syrup
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2 large eggs
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1 tsp vanilla extract
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1½ cups (180 g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp ground cinnamon, optional
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¼ tsp salt
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½ cup (85 g) chocolate chips
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1 tbsp flour, optional, for coating the chocolate chips
Instructions
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Preheat the oven: Heat to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line it with parchment paper.
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Mash the bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth.
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Mix the wet ingredients: Add Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Whisk until combined.
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Combine the dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
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Make the batter: Add the dry ingredients to the wet mixture. Stir gently just until no dry flour remains. Avoid overmixing, which can make the bread dense.
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Add chocolate chips: Fold in most of the chocolate chips. For a layered look like the picture, pour half the batter into the pan, sprinkle on some chocolate chips, add the remaining batter, and top with the rest.
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Bake: Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
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Cool: Let the loaf rest in the pan for 10–15 minutes, then transfer to a wire rack to cool before slicing.
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Serve: Cut into 10 slices and enjoy.
Nutrition Information
Estimated per slice, based on 10 slices with semi-sweet chocolate chips.
| Nutrient | Approximate amount |
|---|---|
| Calories | 200–240 kcal |
| Protein | 5–7 g |
| Carbohydrates | 30–36 g |
| Total fat | 6–9 g |
| Saturated fat | 2–4 g |
| Fiber | 1–2 g |
| Sugar | 13–18 g |
| Sodium | 180–260 mg |
Nutrition varies with the flour, yogurt, sweetener, and chocolate chips used. Although Greek yogurt adds protein, this is not necessarily a high-protein food compared with a dedicated high-protein recipe.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the basic recipe.
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Contains: Wheat/gluten and eggs.
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Dairy: Greek yogurt contains milk.
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Possible soy: Some chocolate chips contain soy lecithin.
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Nut-free preparation: Check chocolate-chip labels for nut ingredients and cross-contact warnings.
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Gluten-free option: Use a suitable gluten-free baking flour blend.
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Dairy-free option: Use a thick, unsweetened dairy-free yogurt alternative.
Always check product labels carefully if serving someone with food allergies.
Q/S — Questions & Tips
Q: How do I make the banana bread more moist?
Use very ripe bananas with brown spots, measure the flour accurately, and avoid overmixing the batter.
Q: Can I use whole-wheat flour?
Yes. Replace up to half the all-purpose flour with whole-wheat flour. The loaf may be slightly denser.
Q: Can I make it without honey or maple syrup?
Yes. Very ripe bananas add natural sweetness, so you can reduce the sweetener. The finished loaf will be less sweet.
Q: Can I add nuts?
Yes, if allergies are not a concern. Add ¼ cup chopped walnuts or pecans for extra crunch. These are optional and will change the nutrition information.
Q: How can I add more protein?
Use strained Greek yogurt and consider replacing a small portion of the flour with protein powder formulated for baking. Too much protein powder can make the loaf dry, so you may need to adjust the liquid.
Q: How do I know when it is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
Q: How should I store it?
Keep covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Q: Can I freeze banana bread?
Yes. Slice the cooled loaf, wrap the slices individually, and freeze for up to 2–3 months for best quality. Thaw at room temperature.
Chef’s tip: For beautiful chocolate-chip layers, reserve some chips for the middle and top of the loaf. Let the bread cool completely before slicing so it holds together neatly.