This chocolate banana yogurt dessert is made with a soft banana-cocoa base, a thick creamy yogurt layer, and a glossy chocolate topping.

The reel shows a ripe banana mashed with an egg and cocoa powder, then cooked into a soft chocolate base. The base is topped with a sweetened yogurt cream and finished with melted chocolate.

The video does not display written measurements or cooking times, so the quantities below are a practical reconstruction based on the visible proportions and texture.

Why You’ll Love This Recipe

• Made with simple ingredients
• Rich chocolate flavour
• Naturally sweetened with banana
• Creamy and satisfying
• Easy individual dessert
• No flour required
• Can be made higher in protein
• Suitable for preparing ahead

Ingredients

• 1 large very ripe banana1 large egg2 tablespoons unsweetened cocoa powder1 tablespoon sugar, honey, or maple syrup, optional1/2 teaspoon vanilla extract, optionalPinch of salt1/4 teaspoon baking powder, optional1 cup thick Greek yogurt or skyr2 tablespoons powdered sugar3 1/2 ounces dark or milk chocolate, about 100 g1 teaspoon coconut oil or neutral oil, optional

• 1 large very ripe banana
• 1 large egg
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon sugar, honey, or maple syrup, optional
• ½ teaspoon vanilla extract, optional
• Pinch of salt
• ¼ teaspoon baking powder, optional for a lighter texture

For the creamy yogurt layer

• 1 cup thick Greek yogurt
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract, optional

For the chocolate topping

• 3½ ounces dark or milk chocolate, about 100 g
• 1 teaspoon coconut oil or neutral oil, optional

Ingredient Notes

Banana

Use a banana with plenty of brown spots.

A very ripe banana is softer, sweeter, and easier to mash into a smooth batter.

Cocoa powder

Use unsweetened natural cocoa powder or Dutch-process cocoa powder.

Dutch-process cocoa gives a darker, smoother chocolate flavour.

Yogurt

The cream in the reel appears thick and white, similar to Greek yogurt, skyr, or strained yogurt.

Regular yogurt may be too thin and can make the layers runny.

Powdered sugar

The reel appears to show a white powder mixed with yogurt. Powdered sugar is the most likely ingredient because it dissolves quickly and keeps the cream smooth.

Chocolate

Use dark chocolate for a richer, less sweet dessert or milk chocolate for a sweeter finish.

How to Make Chocolate Banana Yogurt Dessert

1. Prepare the banana

Peel the ripe banana and cut it into small chunks.

Place the banana pieces in a medium mixing bowl.

Cutting the banana first makes it easier to mash evenly.

2. Add the egg

Crack one large egg over the banana.

Make sure no shell pieces fall into the bowl.

3. Add the cocoa powder

Add the unsweetened cocoa powder, salt, and optional sweetener.

Add vanilla extract and baking powder if using.

The baking powder is not clearly shown in the reel, but it can help the base become slightly lighter rather than dense.

4. Mash and mix

Use a fork to mash the banana while mixing it with the egg and cocoa.

Continue mixing until the batter is mostly smooth.

A few small banana pieces are acceptable, but large chunks may prevent the base from cooking evenly.

The mixture should look glossy, thick, and chocolatey.

5. Transfer to the dish

Lightly grease a small oven-safe or microwave-safe glass dish.

Pour the chocolate banana batter into the dish.

Spread it into an even layer.

The reel appears to use a small round glass dish suitable for one large or two small servings.

6. Cook the chocolate base

Oven method

Bake at 350°F or 175°C for approximately 15–20 minutes.

The centre should be set but still moist.

Microwave method

Microwave on high for approximately 2–3 minutes.

Check after 2 minutes and continue in 15-second intervals if needed.

Do not overcook it. The base should remain soft and fudgy rather than dry.

7. Cool completely

Let the chocolate banana base cool to room temperature.

For a cleaner layered dessert, refrigerate it for 20–30 minutes before adding the yogurt.

Adding yogurt to a warm base can make the cream loose and watery.

8. Prepare the yogurt layer

Place the Greek yogurt in a bowl.

Add the powdered sugar and optional vanilla.

Mix until completely smooth.

Taste and adjust the sweetness.

9. Add the yogurt layer

Spoon the yogurt mixture over the cooled chocolate banana base.

Spread it gently into an even layer.

Avoid pressing too firmly, or the soft chocolate base may break apart.

10. Melt the chocolate

Place the chocolate in a microwave-safe bowl.

Microwave in 15–20 second intervals, stirring between each interval, until smooth.

Alternatively, melt it gently over a double boiler.

Add coconut oil if the chocolate seems too thick to spread.

11. Add the chocolate topping

Allow the melted chocolate to cool for 2–3 minutes so it is warm rather than hot.

Pour it over the yogurt layer.

Spread it gently with the back of a spoon until the surface is covered.

12. Chill

Refrigerate the dessert for at least 30–60 minutes.

For a firmer chocolate shell and cleaner layers, chill for 2 hours.

Serve directly from the dish or scoop into individual portions.

What the Final Texture Should Be Like

The base should be:

• soft;
• moist;
• brownie-like;
• lightly sweet from the banana;
• firm enough to hold the yogurt.

The middle layer should be:

• creamy;
• thick;
• lightly sweet;
• cool and smooth.

The topping should be:

• glossy when freshly poured;
• firm after chilling;
• easy to crack with a spoon.

Important Mistakes to Avoid

Using an underripe banana

A firm yellow banana will not mash as smoothly and will produce a less sweet dessert.

Use a banana with visible brown spots.

Leaving large banana chunks

Large banana pieces can create wet pockets in the cooked base.

Mash thoroughly before cooking.

Using too much cocoa powder

Excess cocoa can make the base dry and bitter.

Two tablespoons are usually enough for one banana and one egg.

Overcooking the base

The banana base contains no flour and can become rubbery if cooked too long.

Remove it when the centre is just set.

Adding yogurt while the base is warm

Warmth can loosen the yogurt and make the layers merge.

Cool the base fully before assembling.

Using thin yogurt

Regular yogurt may run into the base instead of forming a distinct layer.

Use Greek yogurt, skyr, or strained yogurt.

Pouring very hot chocolate over yogurt

Hot chocolate may melt or separate the yogurt layer.

Let it cool slightly before pouring.

Adding too much oil to the chocolate

A small amount helps with spreading, but too much can prevent the topping from setting firmly.

Use no more than one teaspoon.

Recipe Variations

High-Protein Version

Use:

• skyr or high-protein Greek yogurt;
• 1 tablespoon powdered protein powder in the yogurt;
• dark chocolate with a high cocoa percentage.

Vanilla or chocolate protein powder works best.

Lower-Sugar Version

Skip the added sweetener in the banana base.

Use unsweetened Greek yogurt and sugar-free chocolate.

Peanut Butter Variation

Spread 1–2 tablespoons peanut butter over the cooled banana base before adding the yogurt.

Peanut butter also works mixed into the melted chocolate.

Chocolate Hazelnut Variation

Add one tablespoon chocolate-hazelnut spread to the yogurt or chocolate topping.

Coconut Variation

Add shredded coconut to the banana batter.

Use coconut yogurt and coconut oil in the chocolate topping.

Berry Variation

Add sliced strawberries or raspberries between the yogurt and chocolate layers.

Dry the fruit well before adding it to prevent excess moisture.

Coffee Variation

Add ½ teaspoon instant espresso powder to the cocoa mixture.

Coffee deepens the chocolate flavour without making the dessert taste strongly of coffee.

Cheesecake-Style Version

Replace half of the yogurt with softened cream cheese.

Beat until smooth before spreading over the base.

Serving Suggestions

Serve this dessert with:

• fresh strawberries;
• raspberries;
• banana slices;
• chopped hazelnuts;
• toasted almonds;
• shredded coconut;
• a dusting of cocoa powder;
• a spoonful of Greek yogurt.

Make-Ahead Instructions

Prepare the full dessert up to one day in advance.

Cover the dish after the chocolate topping has set and refrigerate until serving.

For the best texture, consume it within 2 days.

Storage

Store the dessert covered in the refrigerator.

It is best eaten within 2 days because the banana base can become softer over time.

Do not leave it at room temperature for extended periods because it contains egg and yogurt.

Can You Freeze It?

Freezing is possible, but the yogurt layer may become slightly grainy after thawing.

For the best result, freeze only the cooked chocolate banana base.

Thaw it in the refrigerator, then add fresh yogurt and melted chocolate.

Frequently Asked Questions

Is this dessert baked or microwaved?

The reel does not clearly show the cooking method.

Both methods work. The microwave is faster, while the oven gives a more evenly cooked texture.

Can I make it without egg?

You can replace the egg with:

• 3 tablespoons thick yogurt;
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water;
• ¼ cup applesauce.

The texture will be softer and less cake-like.

Can I use regular yogurt?

Yes, but strain it first through cheesecloth or a fine sieve.

Thin yogurt may not form a stable middle layer.

Can I skip the powdered sugar?

Yes.

The banana and chocolate already add sweetness. You can leave the yogurt unsweetened or use a little honey.

Why is my base rubbery?

It was most likely overcooked.

Reduce the microwave or oven time and remove it when the centre is just set.

Why did my chocolate topping become too hard?

Pure chocolate becomes firm when chilled.

Adding one teaspoon of coconut oil makes it easier to cut or scoop.

Can I make individual portions?

Yes.

Divide the batter between ramekins or small glass jars before cooking.

Reduce the cooking time accordingly.

Approximate Nutrition

The following estimate is for one of four portions using Greek yogurt and dark chocolate:

• Calories: 260
• Protein: 9 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Sugar: 17 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 70 mg

Nutrition varies depending on the chocolate, yogurt, and sweetener used.

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