Siggi's Chocolate Chip, Banana & Oat Bread

I am addicted to Siggi's yogurt. I blame my mom for this addiction. She came up for a visit my first year in Michigan and treated me to "high quality greek yogurt" (with less sugar than the one I had been buying...). I tell myself every time I get a tub with a recipe on the aluminum lid that I'll try one of their recipes. I FINALLY did it. There are a few things that I'll want to experiment on to increase the moisture of the bread...otherwise very tasty!

I made a few modifications from the original: swapped honey for the maple syrup; put less flax seed in because I didn't have enough. I also put them in mini loaf pans instead of a reg bread pan (changes the cook time).

You'll need two separate bowls for this recipe - large and medium. Your large bowl will be where you non-dry ingredients are started, and where you'll add the mixed dry ingredients.

Chocolate Chip, Banana & Oat Bread

Ingredients:

• 1/2 cup Siggi's plain yogurt

• 3-4 very ripe bananas, peeled and mashed

• 2 large eggs

• 1 tsp vanilla extract

• 3 Tbsp honey (they call for maple syrup)

• 1.5 cups whole wheat flour

• 1/2 cup ground flax

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1 cup old fashioned rolled oats

• 1/2 cup dark chocolate chips/semi-sweet morsels

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Coat your baking pan with a non-stick cooking spray and set aside.

2. In a large bowl, whisk together Siggi's and bananas. Add eggs one at a time (I did them all at once), beating after each addition. Add vanilla and honey and beat until combined.

3. In a separate bowl (medium), stir together whole wheat flour, flax, salt, and baking soda. Add this mixture to wet ingredients and stir until combined. Gently stir in oats and chocolate chips.

4. Transfer mixture to the prepared pan and bake for: mini-loafs, 30-40 minutes; regular bread pan, 50 minutes. Or until cooked through.

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

It's a denser bread, you don't bite into it expecting the same texture as banana bread. It's the whole wheat flour. Does it every time. I'm still working out how to adjust recipes similar to this, in order to get the additional moisture non-whole wheat flour quick breads have. But overall, it's yummy and I can't wait to try it toasted/warmed with a bit of butter, nut butter, or apple butter.