Low-Fat Banana, Date & Nut Bread

1. Preheat oven to 350 F.
2. Grease and flour 2 medium loaf pans (4 ½ x 8 ½ x 2 ½ inches). Set to the side
3. In a medium bowl whisk together the whole wheat flour, all-purpose flour, flax seed meal, baking soda, and salt. Set the dry ingredients to the side.
4. In another large bowl using a handheld mixer, beat together the Greek yogurt and brown sugar. Beat this for about 3 minutes.
5. Add the canola oil and the mashed bananas and beat that for a couple of minutes.
6. Add the eggs and vanilla extract and beat that for a couple more minutes. It seems like a lot of beating, but this much beating of the wet ingredients will help to lighten the batter.
7. Add the dates, almonds and semi-sweet chocolate to the wet ingredients and mix with a wooden spoon or a spatula.
8. Add all the dry ingredients to the wet ingredients. Stir just until the flour is incorporated but do not over work the batter.
9. Divide the batter into the two prepared loaf pans.
10. Bake for 45 to 55 minutes or until the top springs back, or a skewer inserted into the center comes out clean (it may have melted chocolate on it, but there shouldn’t be any batter on it).
11. Remove pans from oven and set on a rack. Allow the bread to cool in the pans for about 10 minutes, and then remove the loaves from the pan to cool completely on a wire rack.
12. Once cooled, wrap it in plastic so it’s airtight, and store in a cool place. Bread may be frozen for up to 8 weeks.