High-Protein Banana Chocolate Chip Greek Yogurt Pound Cake Bars Recipe (9 Ingredients) by Elisa Schmitz
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Greek yogurt has become one of my favorite ingredients to cook and bake with. Greek yogurt not only makes baked goods incredibly moist and flavorful, but also adds protein, calcium and a boost to gut health and immunity. Greek yogurt is one of the stars in this moist banana chocolate chip pound cake bars recipe.
The other stars, of course, are the bananas and the dark chocolate chips. Read about the health benefits of bananas and the health benefits of dark chocolate. This moist pound cake bars recipe features plenty of overripe bananas and just enough chocolate chunks to strike the perfect flavor balance. And, the Greek yogurt makes this easy cake recipe super soft and fluffy with a taste reminiscent of banana pudding.
Here's what you need to make these scrumptious low-sodium Greek yogurt cake bars: sugar, eggs, plain Greek yogurt, melted butter, vanilla extract, overripe bananas, flour, baking powder and salt. You combine all the ingredients then bake them up until your kitchen smells like chocolate banana heaven. Slice the cake into bars then serve them up to your soon-to-be adoring fans.
This simple, delicious recipe can be served for breakfast, as a sweet snack anytime or for dessert with whipped cream or ice cream on top. Because it's so easy to make, this dreamy dessert just may become a fixture in your recipe box!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 30 minutes (ovens vary)
Total Time: 30 to 40 minutes
Servings: 9
Ingredients
- 1/2 cup granulated sugar
- 2 medium eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 3 medium overripe bananas, mashed
- 1 1/4 cups flour (all-purpose or gluten-free flour)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Here's how to make it:
- In a large mixing bowl, combine the sugar and eggs and whisk to combine. (You also can use an electric mixer.)
- Add the Greek yogurt, melted butter and vanilla. Whisk to combine. (I used low-fat plain Greek yogurt, but you can use full-fat if you prefer.)
- Add the mashed bananas and whisk to combine.
- Sift in the flour, baking powder and salt. Mix until just combined. Fold in the chocolate chips. (To make this recipe gluten-free, use gluten-free flour. I used dark chocolate chunks, but you can use the chocolate chips of your choice.)
- Pour mixture into a 8x8-inch baking pan that's been lined with parchment paper (or sprayed with cooking spray)
- Bake in a preheated 350-degree F oven for about 20 to 30 minutes, or until golden and set. It should pass the toothpick test.
- Allow to cool before slicing into bars, then serve. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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