Yogurt Banana Bread with Chocolate and Walnuts
This Yogurt Banana Bread is loaded with brown butter, chocolate chunks, and toasted walnuts. Between the mashed bananas and the yogurt in the batter, it’s impossible to wind up with a dry loaf! The batter uses basic ingredients and takes just 10 minutes to whisk together. This recipe uses 3 large bananas, which is perfect if you’ve got several brown ones to use up!
Table of contents
Making Banana Bread with Yogurt Keeps It Super Moist
Do you fall into the same frustration that I do? You buy bananas and 30 seconds after they’re home they’re brown and mushy. Enter: this chocolate chip banana nut bread made with yogurt. It’s perfect for using up those ripe bananas, and if you can’t eat the entire loaf now you can just freeze it for later.
Baking with yogurt delivers extra moist and tender banana bread every time. Instead of regular yogurt, I made this batch with skyr from Icelandic Provisions. Skyr is an amazingly creamy, rich, and nourishing yogurt-like product from Iceland that’s been enjoyed there for thousands of years.
Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. I used vanilla skyr here to really add that extra punch of vanilla flavor.
Required Equipment
Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Bananas. Make sure your bananas are spotty and ripe, almost black. If your bananas aren’t quite ripe enough yet, put them in a paper bag (break the stems apart if they’re still attached) and seal the bag so the ethylene gas builds up and ripens the bananas fast. You can also freeze and defrost the bananas; freezing your bananas will turn them black and once you defrost them, they’ll be ready to bake with!
- Flour. Good ol’ all-purpose flour is the play here!
- Sugar. A mix of brown and granulated sugar gives this banana bread the best flavor.
- Eggs. Make sure your eggs are room temperature so they mix into the batter evenly.
- Yogurt. You can use plain yogurt if that’s what you have, but vanilla is the best! I used skyr this time, but regular or Greek yogurt work too.
- Butter. We go the extra step here with browning our butter for an extra-nutty flavor. (If you love brown butter, you’ve got to make my brown butter carrot cake too!)
- Baking soda. Baking soda reacts with the acid in the skyr to help leaven the bread.
- Mix ins. I love chocolate and walnuts so that’s what I used, but you can swap in your favorites.
How to Make Banana Bread with Yogurt
- Brown the butter. I suggest using a shallow, light-colored saucepan so the butter browns evenly and you can keep a close eye on it. After the butter is melted, it’ll start to bubble a bit. You’ll notice the color will change and the butter will get much clearer. Next, your butter will start to get foamy. I like to swirl the pan every minute or so while this is happening. The butter will start to brown and you’ll smell the change. Once the butter is golden brown, remove it from the heat immediately. Transfer it to a heat-proof bowl and let it cool to room temperature.
Jenny’s Tip: Keep a close eye at this stage because butter is easy to burn! You want the butter to be perfectly golden brown.
- Make the batter. You know the drill! The dry and wet ingredients are whisked together in separate bowls, then combined. Gently fold in the toasted walnuts and chocolate chips to avoid overworking the batter.
- Bake until a cake tester comes out clean. I like to top my yogurt banana bread with banana slices and turbinado sugar before baking for added texture and a pretty presentation, but you can skip that step if desired.
Frequently Asked Questions
Can I make this recipe as muffins?
Absolutely! Grease and line a standard muffin tray (this should make enough for 10-12 muffins) and bake for 20-25 minutes, or until a cake tester comes out clean.
What type of yogurt should I use?
I prefer vanilla-flavored skyr or whole milk yogurt, but plain yogurt (Greek or regular) works too. I haven’t tested this recipe with non-dairy yogurt yet, so I’m not sure if that swap will work.
Can the yogurt be omitted or substituted?
Don’t omit it entirely or else the texture of the batter will be wrong. You can swap it with sour cream, if needed.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Quick and Easy Desserts
- Sour Cream Coffee Cake Loaf
- Brown Butter Chocolate Chip Cookie Bars
- Skillet Brookies
- Banana Coffee Cake
- Chocolate Chip Cookie Skillet
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Yogurt Banana Bread with Chocolate and Walnuts
Ingredients
- 8 tablespoons unsalted butter (4 oz or 1 stick)
- 1 cup mashed ripe banana (about 10 oz or 3 bananas)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2/3 cup full-fat vanilla yogurt or skyr (or plain whole milk yogurt)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 6 oz bittersweet chocolate , chopped
- 3/4 cup chopped toasted walnuts
- Turbinado sugar , for sprinkling
Instructions
- Preheat an oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper so that the paper hangs over the edges and spray with nonstick spray.
- Brown the butter. Melt the butter in a small saucepan over low heat and cook, swirling regularly, until light brown and nutty smelling. Remove from the heat and cool slightly.
- Combine the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Combine the wet ingredients. Combine the mashed banana and sugars together in a medium mixing bowl. Add the eggs and skyr/yogurt and whisk together until smooth.
- Finish the batter. Add the flour to the banana mixture and fold together. Add the browned butter and fold until no streaks of flour or butter remain. Fold in the chocolate and walnuts (if using) and pour the batter into the prepared baking pan. Top with banana slices and turbinado sugar, if desired.
- Bake. Bake for 60-65 minutes, or until a cake tester comes out clean. Cool in the pan for 5 minutes, then use he parchment paper to lift the banana bread from the pan. Cool before slicing.
Storage Instructions
- To store: After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days. I like to slice mine before refrigerating, so I can just take one slice out at a time to have with my coffee. About 15 seconds in the microwave and it’s warm and delicious, just like fresh baked!To freeze: Wrap the banana bread really well in plastic wrap or store in a freezer-safe ziplock bag. Freeze for up to 6 months and defrost in the fridge overnight. Microwave for 20 seconds before serving.
Nutrition
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