Macro Friendly Chocolate Chip Banana Bread With Greek Yogurt!

If you're anything like me, you always have a few overripe bananas sitting on your counter waiting to be used. One of my favorite ways to use up those spotty bananas is by making chocolate chip banana bread with Greek yogurt. This recipe is a classic with a twist – the addition of Greek yogurt makes for a moist and fluffy bread, while the chocolate chips add a touch of sweetness that perfectly complements the banana flavor.

Not only is this chocolate chip banana bread delicious, but it's also a great way to use up ingredients you might already have on hand. Plus, it's an easy recipe that even beginner bakers can tackle (thanks to quarantine). You'll love how quickly it comes together, and how comforting it is to enjoy a warm slice of freshly baked bread with a cup of coffee! 

3 Reasons Why You Will Love This Macro Friendly Chocolate Chip Banana Bread Recipe

1. Moist and Flavorful: Greek yogurt is the secret ingredient in this recipe that makes the banana bread moist and tender. It also adds a tangy flavor that complements the sweetness of the bananas and chocolate chips perfectly. The result is a bread that is full of flavor and texture, with a moist crumb that will have you reaching for seconds.
2. Healthier Twist: By using Greek yogurt in place of some of the butter or oil typically found in banana bread recipes, you can make this indulgent treat a bit healthier. Greek yogurt is high in protein and lower in fat than butter or oil. Plus, the bananas provide natural sweetness and added nutrients like potassium and fiber.
3. Easy to Make: This recipe is super easy to make and doesn't require any fancy equipment or ingredients. It's a great way to use up overripe bananas and can be whipped up in just one bowl. Plus, with the addition of chocolate chips, it's a crowd-pleaser that is sure to impress your friends and family.

You may also love our Zucchini Avocado Cinnamon Nut Bread recipe!

Ingredients

• All-purpose flour: This is the base of the bread and provides structure. I used regular all-purpose flour, but you may also use wheat flour. 
• Bananas: These add natural sweetness and moisture to the bread. Make sure to use spotty bananas for the most delicious outcome! 
• Sugar substitute: I used Spelenda to help sweeten the bread with minimal calories, and it also adds moisture. 
• Eggs: These bind the ingredients together and help the bread rise.
• Greek yogurt: This adds tanginess and extra moisture to the bread. I used Oikos Triple Zero in vanilla for added vanilla.
• Unsweetened applesauce: This replaces some of the oil, making the bread a bit healthier while still keeping it moist.
• Chocolate chips: These add sweetness and a delicious chocolatey flavor to the bread.
• Baking essentials: Baking soda and vanilla are basic essentials when making a delicious banana bread! 

Kitchen Tools Required

• Large mixing bowl
• Measuring cup/ spoons 
• 9×5 inch loaf pan
• Spatula 
• Whisk 
• Oven 

How to Make Chocolate Chip Banana Bread (With Greek Yogurt!)

1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with non-stick cooking spray.
2. In a large bowl, mash the bananas until no large chunks are present. Mix in the Greek yogurt, applesauce, and sugar. Then mix in the eggs and vanilla. 
3. Add the dry ingredients to the wet ingredients and mix until just combined. Careful to not overmix. 
4. Fold in the chocolate chips until evenly distributed.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
8. Enjoy your delicious and moist chocolate chip banana bread with a cup of coffee or tea!

Swaps or Alternatives

Here are some swaps you can make for the chocolate chip banana bread with Greek yogurt recipe:

• Flour: You can use whole wheat flour, oat flour, or a gluten-free flour blend instead of all-purpose flour. Keep in mind that this may affect the texture and flavor of the bread.
• Sweeteners: You can use honey, maple syrup, or brown sugar instead of white sugar. Keep in mind that using liquid sweeteners may affect the texture of the bread.
• Greek Yogurt: You can use regular yogurt or sour cream instead of Greek yogurt. Keep in mind that Greek yogurt will give the bread a thicker, creamier texture.
• Add-ins: You can swap out the chocolate chips for other add-ins, such as nuts, dried fruit, or coconut flakes. 

Quick Tip(s)

Here are some quick tips for making chocolate chip banana bread with Greek yogurt:

• Use overripe bananas for the best flavor and texture. The riper the bananas, the sweeter and more moist they will be.
• Don't overmix the batter. Overmixing can result in a tough and dense bread. Mix just until the ingredients are combined.
• Reserve some chocolate chips to sprinkle on top of the batter before baking for an extra chocolatey topping.
• Allow the bread to cool in the pan for 10-15 minutes before removing it from the pan to prevent it from falling apart.

FAQ’s

Can I use regular yogurt instead of Greek yogurt in this recipe?

Yes, you can use regular yogurt instead of Greek yogurt. However, keep in mind that Greek yogurt will give the bread a thicker, creamier texture.

Can I use a different type of flour, such as whole wheat flour, in this recipe?

Yes, you can substitute some or all of the all-purpose flour with a different type of flour, but keep in mind that this may affect the texture and flavor of the bread.

Can I use frozen bananas in this recipe?

Yes, you can use frozen bananas in this recipe. Just be sure to let them thaw completely and drain off any excess liquid before mashing them.

Can I omit the chocolate chips or use a different type of add-in?

Yes, you can omit the chocolate chips or use a different type of add-in, such as nuts or dried fruit.

How should I store this banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread for up to 3 months.

Macros & Nutrition Information

Serving Size: ⅛ of recipe

Macros	Nutrition
Calories	214
Protein	6.8g
Carbs	38.8g
Fat	3.6g