Dark Chocolate Peanut Butter Greek Yogurt Banana Loaf Slices with Gooey Layers

Ingredients

For the Loaf

• 3 ripe bananas, mashed
• ½ cup (120 g) plain Greek yogurt
• ⅓ cup (80 ml) melted coconut oil or unsalted butter
• ½ cup (100 g) light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ¾ cup (130 g) dark chocolate chunks or chips

Gooey Peanut Butter Layers

• ⅓ cup (85 g) creamy peanut butter
• 2 tablespoons honey or maple syrup
• 2 tablespoons dark chocolate chips

Optional Topping

• 2 tablespoons dark chocolate chips
• 1 tablespoon peanut butter, warmed for drizzling
• Sliced banana
• Chopped roasted peanuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8×4-inch (20×10 cm) loaf pan with parchment paper.
2. In a large bowl, whisk together the mashed bananas, Greek yogurt, melted oil, brown sugar, eggs, and vanilla until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently stir in the dark chocolate chunks.
5. In a small bowl, mix the peanut butter and honey until smooth.

Assemble

1. Spread half of the batter into the prepared loaf pan.
2. Spoon half of the peanut butter mixture over the batter and sprinkle with 1 tablespoon of chocolate chips.
3. Add the remaining batter.
4. Spoon the remaining peanut butter mixture on top and gently swirl it with a knife. Sprinkle with the remaining chocolate chips.
5. Bake for 50–60 minutes, or until a toothpick inserted near the edge comes out clean. (The center may remain slightly gooey because of the peanut butter and chocolate.)
6. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Finish

• Drizzle with warmed peanut butter and melted dark chocolate.
• Garnish with sliced bananas and chopped roasted peanuts, if desired.

Tips

• Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
• Don’t overmix the batter, or the loaf may become dense.
• Tent the loaf loosely with foil during the last 15 minutes if the top is browning too quickly.
• Let the loaf cool before slicing to help the gooey layers set slightly.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 45 minutes
Servings: 10 slices