Yummy! This recipe is adapted from the Moosewood Restaurant New Classics cookbook.
Flaxseed Banana Bread
1 c rolled oats, ground into flour
1/2 flaxseeds, ground into flour
2 c gluten-free flour mix
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2/3 c vegetable oil (I've used olive and coconut oil with good results)
1/2 c brown sugar
2/3 c yogurt
2 c mashed, ripe bananas
1 T vanilla
1 c bittersweet chocolate chips
Mix dry ingredients together in large bowl. Then, mix wet ingredients together (I used my blender) and add to dry ingredients. Spread batter between two 9 x 5 loaf pans. Cook for about 1 hour at 350 degrees.