Whole-Wheat Banana Chocolate-Chip Bread

Makes one 9 x 5 x 3-inch loaf

1    cup chopped walnuts
      nonstick cooking spray
1    cup unbleached, all-purpose flour
1    cup whole-wheat flour
¾   teaspoon baking soda
¾   teaspoon kosher salt
½   cup granulated sugar
½   teaspoon ground cinnamon
½   cup semisweet chocolate chips
6    tablespoons unsalted butter, room temperature
2    large eggs, room temperature1 teaspoon pure vanilla extract
3    medium, very ripe bananas, mashed
¼   cup plain yogurt or sour cream, room temperature

Nutritional information per serving (based on 12 servings):
Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g• sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g

1. Line the baking pan with aluminum foil.
2. Put the walnuts evenly on the prepared baking pan. Put into the lower position of the Toaster Oven Broiler, set to 400°F on the Bake setting and toast for about 3 minutes, or until fragrant and lightly browned. Reduce the oven temperature to 350°F.
3. Lightly coat a loaf pan with nonstick cooking spray. Reserve.
4. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and cooled, toasted walnuts into a small bowl. Stir to combine; reserve.
5. Put the butter, eggs, vanilla extract, 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 loaf pan.
6. Bake in the preheated oven, on lower positioning for about 45 to 50
minutes, or until a cake tester comes out clean.