1/2 cup siggi’s 4% vanilla yoghurt
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
Preheat the oven to 180°C. Coat an 8½” x 4½” loaf pan with non-stick cooking spray and set aside.
In a large bowl, whisk together siggi’s yoghurt 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.