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1. Preheat oven to 350 F.
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2. Grease and flour 2 medium loaf pans (4 1/2 x 8 1/2 x 2 1/2 inches). Set to the side
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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.
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4. In another large bowl using a handheld mixer, beat together the Greek yogurt and brown sugar. Beat this for about 3 minutes.
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5. Add the canola oil and the mashed bananas and beat that for a couple of minutes.
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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.
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7. Add the dates, almonds and semi-sweet chocolate to the wet ingredients and mix with a wooden spoon or a spatula.
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8. Add all the dry ingredients to the wet ingredients. Stir just until the flour is incorporated but do not over work the batter.
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9. Divide the batter into the two prepared loaf pans.
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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).
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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.
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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.
