Cocoa and Greek Yogurt Banana Bread, a soft and moist cake, butter-free, perfect for breakfast. It is prepared in a single bowl in 10 minutes and is ideal for using ripe bananas, staying soft for days.
The cocoa and Greek yogurt banana bread is one of those simple cakes that solve breakfast with little effort and great results. When bananas are very ripe and no one wants to eat them as they are, this recipe becomes the perfect solution: an easy and fragrant cake that pleases everyone.
The batter is made in a single bowl, with no complicated steps or special equipment. Greek yogurt makes the banana bread even more moist and tender, while unsweetened cocoa powder adds an intense and indulgent note that makes it different from the classic version. The result is a soft, balanced cocoa loaf suitable for the whole family.
It keeps for several days without losing its texture, remaining soft and pleasant slice after slice. Perfect to enjoy for breakfast, perhaps with a cup of milk or coffee, or as a sweet break during the day.
If you’re looking for a butter-free banana bread that’s easy and quick to prepare, this cocoa and Greek yogurt version is the right recipe for you.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Other banana bread recipes you can find on the blog:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 284.41 (Kcal)
- Carbohydrates 39.94 (g) of which sugars 20.05 (g)
- Proteins 6.16 (g)
- Fat 13.57 (g) of which saturated 10.50 (g)of which unsaturated 1.65 (g)
- Fibers 2.02 (g)
- Sodium 24.66 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa and Greek Yogurt Banana Bread
- 2 bananas (ripe)
- 2/3 cup Greek yogurt
- 2 eggs
- 6 tablespoons coconut oil
- 1/2 cup + 2 tbsp granulated sugar
- 1 1/2 cups all-purpose flour (00 flour equivalent)
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- Bowl
- Sieve
- Whisk
- Loaf pan (30 cm / 12 in)
Recipe for Cocoa and Greek Yogurt Banana Bread
Begin preparing the cocoa and Greek yogurt banana bread by placing the peeled bananas in a bowl and mashing them with a fork.
You should obtain a puree.
Continue by adding two medium eggs.
Beat everything with a whisk until well combined.
Next, add the coconut oil in a thin stream while continuing to mix.
If the oil is solid, melt it in the microwave or in a small pan over very low heat on the stove.
Add the Greek yogurt and stir again.
I chose plain yogurt, but vanilla-flavored yogurt also works (in that case reduce the sugar slightly, as flavored yogurts are often sweetened).
Also add the sugar to the mixture and whisk again to incorporate it into the other ingredients.
Sift the flour, cocoa powder and baking powder directly into the bowl with the wet ingredients.
Stir until you obtain a smooth, lump-free batter.
Grease or line a 30 cm (12 in) loaf pan with parchment paper.
Pour in the banana bread batter and level it with a spatula or spoon.
Make a shallow groove along the center to help prevent cracking during baking.
Bake the cocoa and Greek yogurt banana bread in a preheated oven (conventional/static) at 356°F for 50 – 55 minutes.
Do the toothpick test before removing it from the oven: insert a skewer or wooden pick into the cake; if it comes out clean without wet batter, it’s done.
Remove from the oven and let it cool completely before slicing.
Cocoa and Greek Yogurt Banana Bread: Soft and Butter-Free
This cocoa and Greek yogurt banana bread is one of those simple recipes that always satisfy: easy to prepare, soft and moist to the right degree, perfect to start the day with something homemade. Ideal for using up ripe bananas and having a ready breakfast for several days, it’s the classic cake you’ll make often without much thought.
I also used bananas to make No-Cook Chocolate and Banana Porridge
FAQ (Questions and Answers)
How should I store the cocoa banana bread?
You can store it at room temperature, well covered in an airtight container or under a cake dome, for up to 3-4 days. It will remain soft and moist.
Can I freeze the banana bread?
Yes, you can freeze it already sliced. Simply thaw the slices at room temperature or warm them slightly to enjoy them like freshly baked.
Can I substitute the coconut oil?
Certainly, you can use a neutral vegetable oil (such as sunflower) in the same quantity. The result will still be soft and moist.
5 banana desserts for every taste
For questions, curiosities, or collaborations, use the contact form below:
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