chocolate chip, banana & oat bread

  • total time Total Time: 15m
  • servings Servings: 12
  • serving size Serving Size: 1 slice
  • level Level: easy
  • calories Calories: 190

1/2 cup siggi’s 4% vanilla yogurt
3-4 very ripe bananas, peeled and mashed
2 large eggs
1 tsp vanilla extract
3 Tbsp maple syrup
1 ½ cups whole wheat flour
1 cup ground flaxseed
1/4 tsp salt
1/2 tsp baking soda
1 cup old-fashioned rolled oats
3/4 cup dark chocolate chips

Calories 190, Protein 5g, Total Fat 5g, Saturated Fat 2.5g, Cholesterol 30mg, Sodium 170mg, Total Carbohydrates 31g, Sugars 11g

Preheat the oven to 350°F. Coat an 8½” x 4½” loaf pan with non-stick cooking spray and set aside.

In a large bowl, whisk together siggi’s yogurt and bananas. Add eggs one at a time, beating after each addition. Add in vanilla and maple syrup and beat until combined.

In a separate bowl, stir together whole wheat flour, flaxseed, salt, and baking soda. Add mixture to wet ingredients and stir until just combined. Gently stir in oats and chocolate chips.

Transfer mixture to the prepared pan and bake for 50 minutes or until a toothpick comes out clean when inserted in the middle of the loaf. You may need to cover the top of the bread with an aluminum foil tent to keep it from excessively browning.

Remove from the oven and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

 

This recipe comes to us from our friend, Alissa Barchet, RD2Be.

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