Ingredients:
3/4 cup unbleached flour1/2 cup whole wheat pastry flour
6 tablespoons white sugar
6 tablespoons brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium very ripe bananas, mashed or whizzed in food-processor
1/3 cup crunchy peanut butter
2 tablespoons plain fat-free yogurt
1 large egg
1 teaspoon vanilla
2 tablespoons canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 tablespoon flour
Directions:
Preheat oven to 350 degrees F. Coat 9X5 inch loaf pan with cooking spray; add a strip of parchment paper to bottom of pan for easy removal.
Combine flour, sugar, baking powder, baking soda, and salt in bowl. In another bowl or bowl of mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan and allow to cool completely on wire rack before slicing.
Combine flour, sugar, baking powder, baking soda, and salt in bowl. In another bowl or bowl of mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan and allow to cool completely on wire rack before slicing.