Dark Chocolate Swirl Banana Bread

Preheat oven to 325˚F (170˚C).

Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.

Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.

In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.

Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.

Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.

Using a knife or a spoon, gently swirl the batters together.

Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.

Allow to cool for at least 15 minutes.

Enjoy!