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Greek Yogurt Banana Bread With Choco Chips (Recipe)

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Mix 1 1/2 cups sifted whole wheat flour, 1 1/2 tsp baking soda, and 1/2 tsp sea salt. Separately combine 2 large eggs (lightly beaten), 3 medium, ripe bananas, 1/2 cup plain Greek yogurt, 1 tsp vanilla, and 1/4 cup pure maple syrup. Combine both mixtures and stir in 1/2-3/4 cup dark chocolate chips. Pour into a greased bread pan till 3/4 full. Bake (350F, 30 min). Dig right in!

It’s getting hot and muggy down here in Savannah and I am so not ready for it!

I was pregnant 2 years ago throughout the whole summer, but something about being in Savannah it feels worse! My sweet little daughter though loves being outside, so we’ll have to find a balance!

We decided to stay inside on this hot muggy day and do a little baking! We have a stockpile of over-ripe bananas because bananas seem to be one of the triggers upsetting my preggo belly, my husband has been gone, and Bella likes them best frozen.

So, I took 3 very large, super over-ripe bananas and turned them into Banana Bread!

Ingredients

  • 1 1/2 cups whole wheat flour, sifted
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 large eggs, lightly beaten
  • 3 medium, ripe bananas
  • 1/2 cup plain Greek yogurt
  • 1 tsp vanilla
  • 1/4 cup pure maple syrup
  • 1/2-3/4 cup dark chocolate chips

Instructions

  1. Combine sifted whole wheat flour in bowl with baking soda and salt.
  2. In separate bowl combine beaten eggs, mashed bananas, yogurt, vanilla and syrup. Beat well.
  3. Combine both bowls. Gently stir in chocolate chips.
  4. Pour into well greased bread pans. I used 4 mini bread loafs. You could use 2 regular sized loafs. Fill 3/4 way full.
  5. Bake at 350F for 30 min or until toothpick comes out clean.
Ashley Sweeney

I am a Registered Dietitian, Nutrition & Fitness Coach. Born and raised in Michigan, I currently reside in Georgia. I went through a four year accredited educational program at Syracuse University in Nutrition & Dietetics where I earned my Bachelors Degree. I was then put through an intensive application process and was accepted to Case Western Reserve University’s Nutrition Department in Cleveland, Ohio. Here I completed my Dietetic Internship & Masters in Public Health Nutrition program. My specialty was in Maternal & Child Nutrition

Ashley Sweeney

I am a Registered Dietitian, Nutrition & Fitness Coach. Born and raised in Michigan, I currently reside in Georgia. I went through a four year accredited educational program at Syracuse University in Nutrition & Dietetics where I earned my Bachelors Degree. I was then put through an intensive application process and was accepted to Case Western Reserve University’s Nutrition Department in Cleveland, Ohio. Here I completed my Dietetic Internship & Masters in Public Health Nutrition program. My specialty was in Maternal & Child Nutrition

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