1/2cupchocolate chipsdark chocolate chips for healthier
1/4cupminiature chocolate chipsdark chocolate chips for healthier
1large egg + 1 large egg yolk
1/2cupvanilla Greek yogurt
1cupmashed bananas~2-3 bananas
Preheat the oven to 350 degrees F. Generously grease and then lightly dust a bread pan with cocoa powder (or flour) and set aside.
I use an 8 and 1/2 x 4 and 1/2 bread pan.
In a large bowl, whisk 1 large egg and 1 large egg yolk (discard or save the whites for another recipe). Add in the vanilla Greek yogurt and coconut oil. Make sure to measure the coconut oil in LIQUID (melted) form. Melt the coconut oil, measure, and then allow to slightly cool so you don't cook your eggs.
Add in the vanilla extract and the white sugar.
Mash 2-3 extremely ripe bananas until WELL mashed and the consistency of a thick applesauce. Measure to ensure you have 1 full cup of banana. Add to the wet ingredients and mix well.
In the same bowl, add the oat flour (measure oat flour AFTER blending the oats; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).
Without mixing yet, add the salt, baking soda, white or white whole wheat flour, cocoa powder, regular and miniature chocolate chips.
Mix together, very gently, until just combined (over-mixing will yield a denser bread).
Spoon the batter in the bread pan and if desired add a few more chocolate chips to the top.
IF desired, sprinkle 1-2 tablespoons white sugar on top of the bread for a nice "crust"
Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
Remove from the oven and allow to cool. Remove from the bread pan.
Store in an airtight container in the fridge.
If you substitute out the oat flour you will likely need more regular flour. Oat flour absorbs a great deal more liquid than regular flour.