Whole-Wheat Banana Chocolate Chip Bread

1 cup chopped walnuts nonstick cooking spray 1 cup unbleached, all-purpose flour 1 cup whole-wheat flour ¾ teaspoon baking soda ¾ teaspoon table salt ½ cup granulated sugar ½ teaspoon ground cinnamon ½ cup semisweet chocolate chips 6 tablespoons unsalted butter, room temperature 2 large eggs 1 teaspoon pure vanilla extract 3 medium very ripe bananas, mashed ¼ cup sour cream

Nutritional information per serving (based on 12 servings): Calories 330 (41% from fat) • carb. 45g • pro. 6g • fat 16g • sat. fat 6g • chol. 50mg • sod. 230mg • calc. 27mg • fiber 3g

Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position B. Line the baking sheet with aluminum foil. Arrange the walnuts evenly on the prepared baking sheet; toast for about 3 minutes, or until fragrant and lightly browned. Reserve. Reduce the oven temperature to 350°F on the convection bake setting with the rack in position A. Lightly coat a loaf pan with nonstick cooking spray. Reserve. In a small bowl, mix the flours, baking soda, salt, sugar, cinnamon, chocolate chips and toasted walnuts; reserve. Add the butter, eggs, vanilla, bananas and sour cream to the mixing bowl of a Cuisinart® Stand Mixer fitted with the flat paddle. Mix on speed 1, gradually increasing to speed 4, for 20 seconds, or until completely combined. Reduce the mixer to speed 1 and add the dry ingredients. Mix until just combined. Pour batter into the prepared pan. Bake in the preheated oven for about 50 to 55 minutes, or until a cake tester comes out clean.