Ingredients
1 cup chopped walnutsnonstick cooking spray1 cup unbleached, all-purpose flour1 cup whole-wheat flour¾ teaspoon baking soda¾ teaspoon table salt½ cup granulated sugar½ teaspoon ground cinnamon½ cup semisweet chocolate chips6 tablespoons unsalted butter, room temperature2 large eggs1 teaspoon pure vanilla extract3 medium very ripe bananas, mashed¼ cup sour cream
Preparation
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.
