1cupvery ripe bananasabout 3 bananas, measure by 1 cup
1/2cupbrown sugarlightly packed
1 and 1/2cupsall-purpose flouror sub a mixture of white and white whole-wheat flour
3/4cupmilk or dark chocolate chipsdark are healthier
Preheat the oven to 350 degrees F. Spray a bread pan and set aside.
Beat together the Greek yogurt and smashed bananas (remove the peel and smash with a fork). Add in the eggs one at a time. Beat after each addition.
Beat in the vanilla and brown sugar until combined.
In a separate bowl, stir together the flour, salt, and baking soda. Add to the wet ingredients and stir until just combined (over stirring or beating will make for a denser bread).
Gently stir in the oats and chocolate chips.
Transfer the mixture to a bread pan and then bake for 55-60 minutes or until a toothpick when inserted comes out clean. You may need to cover the top of the bread with a tin foil tent to keep it from excessively browning. (I added a tin foil tent around 40 minutes each time I cooked this bread).
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.