This chocolate banana yogurt dessert combines a soft cocoa-banana base, a thick creamy Greek yogurt layer, and a glossy chocolate topping.

It is an easy flourless dessert made with simple ingredients and can be baked or prepared quickly in the microwave.

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Peel the ripe banana and cut it into small chunks.
Place the banana pieces in a medium mixing bowl.
Add the egg, cocoa powder, salt, optional sweetener, vanilla, and baking powder.
Mash and mix with a fork until the batter is mostly smooth and glossy.
Lightly grease a small oven-safe or microwave-safe glass dish.
Pour the chocolate banana batter into the dish and spread it evenly.
Bake at 350°F or 175°C for 15–20 minutes, or microwave on high for approximately 2–3 minutes.
Cook only until the centre is set, then allow the base to cool completely.
Mix the Greek yogurt with the powdered sugar and optional vanilla until smooth.
Spread the yogurt mixture evenly over the cooled chocolate banana base.
Melt the chocolate in short microwave intervals, stirring between each interval.
Add coconut oil if needed to make the chocolate easier to spread.
Allow the melted chocolate to cool for 2–3 minutes.
Pour the chocolate over the yogurt layer and spread it evenly.
Refrigerate the dessert for at least 30–60 minutes before serving.

The reel does not display written measurements or cooking times, so the quantities have been estimated from the visible proportions.

Use a very ripe banana with brown spots for the best sweetness and texture.

Do not overcook the banana base or it may become rubbery.

Allow the chocolate banana base to cool completely before adding yogurt.

Use thick Greek yogurt, skyr, or strained yogurt so the middle layer remains stable.

Let the melted chocolate cool slightly before pouring it over the yogurt.

Store the dessert covered in the refrigerator for up to 2 days.