Moist Gluten-Free Banana Bread with Greek Yogurt and Chocolate Chips

The aroma of freshly baked banana bread wafting through the house is an experience like no other. This Moist Gluten-Free Banana Bread with Greek Yogurt and Chocolate Chips takes just about an hour to prepare and bake, and it results in a soft, tender loaf that’s packed with flavor and nutrition. The combination of Greek yogurt keeps it moist while offering a protein boost, making it not just delicious but also a healthier choice.

This recipe is perfect for anyone, whether you’re gluten-sensitive or simply in search of a family-friendly treat. It’s great for breakfast, a snack, or even dessert. For the best enjoyment, consider making it ahead of time; it stores beautifully and can be enjoyed throughout the week.

Why You’ll Love This Recipe

• It stays moist and tender thanks to Greek yogurt.
• The ripe bananas add natural sweetness and flavor.
• Mini chocolate chips provide a delightful burst of chocolate in every bite.
• The gluten-free blend ensures that everyone can enjoy it without worry.

What You’ll Need

Before you start, gather the following ingredients:

For the Wet Ingredients

• 3 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/3 cup Greek yogurt, plain and unsweetened
• 1 teaspoon vanilla extract
• 1 large egg

For the Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt

For the Mix-Ins

• 1/3 cup mini chocolate chips (plus extra for topping)

Use any gluten-free flour blend for the flour.

Substitutions & Swaps

• Maple syrup can be replaced with honey.
• Greek yogurt can be substituted with applesauce.
• Almond flour can be exchanged for coconut flour.
• Mini chocolate chips can be swapped with dark chocolate chunks.

How to Make It

Ready to bake? Follow these simple steps.

1. Preheat

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to ensure easy removal.

2. Mix Wet Ingredients

In a large bowl, mash the ripe bananas until smooth. Stir in the maple syrup, Greek yogurt, vanilla extract, and egg until everything is well combined.

3. Combine Dry Ingredients

In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, cinnamon, and salt until thoroughly mixed.

4. Combine Mixtures

Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can result in a denser bread.

5. Add Chocolate Chips

Fold in the mini chocolate chips gently to distribute them throughout the batter.

6. Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra mini chocolate chips on top for a delicious finish. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

7. Cool

Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store It

Fridge: Store in an airtight container for up to a week.
Freezer: Yes, it freezes well for up to three months.
Reheat: Microwave slices for 15–20 seconds.

Tips for Best Results

• Use very ripe bananas for maximum sweetness.
• Ensure all ingredients are at room temperature before mixing.
• Fold the chocolate chips in at the last moment to avoid overmixing.
• Let the bread cool completely for cleaner slices.

Serving Suggestions

• Enjoy a slice with a dollop of Greek yogurt on top.
• Serve as a nutritious breakfast alongside fresh fruit.
• Pair with a warm cup of coffee or tea for a cozy afternoon treat.