Chocolate Chunk Banana Bread

I had some old bananas last week, so the logical step was to make banana bread! I modified this recipe.

Chocolate Chunk Banana Bread
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 c.)
2 large eggs, lightly beaten
1/4 c. plain yogurt
1/2 c. (1 stick) unsalted butter, melted and cooled
1 tsp. vanilla extract
1 1/4 c. walnuts, coarsely chopped
1-4 oz. Hershey Symphony chocolate bar, coarsely chopped
2 c. white whole wheat flour
3/4 c. sugar
2 tsp. baking powder
pinch of salt

1. Preheat oven to 350F.
2. Butter and flour an 8x8 baking pan.
3. Mix the mashed banana, eggs, yogurt, melted butter and vanilla in a large bowl.
4. Stir the walnuts and chocolate into the banana mixture (doing so will reduce the risk of over-mixing).
5. Sift flour, sugar, salt and baking soda into the banana mixture.
6. Mix gently with a wooden spoon just until the dry ingredients are moistened. The batter will be lumpy. DO NOT overmix!
7. Pour batter into prepared pan and bake for ~1 hr, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan; slice and serve.

The bread will keep well for a week or so. Store covered in plastic wrap. You can also wrap in plastic wrap and freeze it. Tastes best served warm--so nuke a slice in the microwave for ~30 seconds before eating!