Ingredients
1 cup chopped walnutsnonstick cooking spray1 cup unbleached, all-purpose flour1 cup whole-wheat flour¾ teaspoon baking soda¾ teaspoon salt½ cup granulated sugar½ teaspoon ground cinnamon½ cup semisweet chocolate chips6 tablespoons unsalted butter, room temperature2 large eggs, room temperature1 teaspoon pure vanilla extract3 medium very ripe bananas, mashed¼ cup plain yogurt or sour cream, room temperature
Preparation
1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position A. Line the baking sheet with aluminum foil. Lay 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.2. Lightly coat a loaf pan with nonstick cooking spray. Reserve.3. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and cooled, toasted walnuts into a small bowl. Stir to combine; reserve.4. Put the butter, eggs, vanilla, bananas and yogurt/sour cream into a large mixing bowl. Whisk together, or use a hand or stand mixer with the beater/paddle attachments, until completely combined so that there are no lumps. Add the dry ingredients and mix until just combined. Pour batter into the prepared pan.5. Bake in the preheated oven for about 45 to 50 minutes, or until a cake tester comes out clean.
