Toni's Banana Chocolate Chip Walnut Bread

By Bostoncook

Ingredients

• 2 cups mashed ripe banana (about 4)
• 1 cup vanilla fat-free yogurt
• 1/2 cup reduced-fat vanilla soy milk
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 4 cups whole wheat pastry flour (about 20 1/2 ounces)
• 1 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a food processor; process until smooth.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Add banana mixture to flour mixture, stirring just until moist. Stir in chocolate chips and walnuts until well combined. Divide mixture evenly between 2 (9 x 5-inch) loaf pans coated with cooking spray.

4. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pan; cool completely.

Notes: 2 loaves; 16 servings per loaf (serving size: 1 slice)
This is a great quickbread. Not too sweet, good banana flavor and the chocolate chips are still a bit gooey. I will chop the walnuts a bit coarser next time, though, since I can barely distinguish them in the bread.
I didn't have enough whole wheat pastry flour (4 cups), and I was a little concerned about the heaviness of a quickbread that contained 2 cups of whole wheat flour each, so instead I used 1 cup whole wheat pastry flour, 2 cups white whole wheat flour, and 1 cup of all-purpose flour. The texture was so nice that I think I will try all 4 cups of whole wheat flour next time. I also used 3 tablespoons of canola oil rather than 1/4 cup. Every little bit helps...