1 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)
Preheat oven to 350° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.
In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.
Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.
Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.
Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.