...Yeah, had some leftover bananas, and said, why not :B

This comes from the Cooking Light magazine, May 2017!

http://www.cookinglight.com/recipes.....i-banana-bread

Ingredients

Cooking spray

1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain nonfat yogurt (not Greek-style)
1/3 cup tahini (sesame seed paste), well stirred
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
6 ounces white whole-wheat flour (about 1 1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 ounces bittersweet baking chocolate, finely chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

1.) Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

2.) Combine banana and next 5 ingredients (through eggs) in a large bowl; beat with an electric mixer at medium speed until combined. Add sugars; beat until combined.

3.) Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; beat just until combined. Fold in chocolate. Pour batter into prepared pan; sprinkle with sesame seeds.

4.) Bake at 350°F for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely.

Very, VERY good but I might just leave out the regular sugar next time but keep the brown sugar instead - its already got the bananas and chocolate going for it as is!

If egg allergic...go with extra bananas or unflavored applesauce - I've also heard of aquafaba, which is the 'bean gunk' you get from canned beans (chickpeas, cannelinis, etc.) - IF you use this, PLEASE use the stuff you get from an UNSALTED can, not the regular kind! (The regular has enough sodium to choke a horse XD)

Enjoy!