Greek Yogurt Banana Bread (with dark chocolate, yum!)

This is one of my favorite recipes, that I have used long before I started watching what I eat. It comes out deliciously banana-y and not too sweet (see sugar comment below) and it is just wonderfully moist. Hope you guys love it as much as I do!

Whole Wheat Flour, 1 1/2 cup
Sugars - Granulated (sucrose), 0.33 cup (can add up to 3/4 cup based on how sweet you like it)
Eggs - Whole, raw, 2 large
Fage Greek Yogurt 0% Fat - Greek Yogurt, 6 oz (half cup)
Bananas - Raw, 2 medium (7" to 7-7/8" long)
Ghirardelli Dark Chocolate - 60% Chips, 96 chips (half cup)
Musselman's - Natural Applesauce Unsweetened, 4.4 oz (half cup)
1/2 TBS Vanilla Extract
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

Total: 1,907 328 (carbs) 50 (fat) 63 (protien)
Per Serving (recipe makes 12 servings, roughly 1/4 cup batter each): 159 cals 27g carbs 4g fat 5 g protien

1. Begin by preheating your oven to 350 deg F, and greasing your cupcake pan. In your electric mixer bowl, combine the eggs, applesauce, sugar and vanilla until you get a smooth mixture.

2. In another bowl, sift together the flour, baking soda and salt. Add the dry ingredients into the wet, and mix until they are well combined. Add in the mashed bananas and Greek yogurt and mix. Lastly, add in the chocolate chips and stir using a wooden spoon. Pour the batter into your prepared pan, and bake for about half hour, or until an inserted toothpick comes out clean. Let cool in the pan for a couple of minutes before eating. I like to let cool until the chocolate chips solidify again, and you get a delicious crunch in your snack.

Origianl recipe here: http://shopgirlmaria.blogspot.com/2013/03/chocolate-chip-banana-bread-with-greek.html