Recipe yields 1 loaf
3 bananas, very ripe
1/3 cup crunchy peanut butter
3/4 cup white flour
1/2 cup whole wheat flour
6 tbsp white sugar
6 tbsp light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2 tbsp plain fat-free yogurt
1 large egg
1 tsp vanilla extract
2 tbsp canola oil
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. In a medium bowl, combine both flours, both sugars, baking powder, baking soda and salt.
In a large bowl (or the bowl of a stand mixer) combine bananas, peanut butter, yogurt, egg, vanilla extract and oil. Beat with a mixer until well combined and bananas are completely mashed.
Toss chocolate chips with 2 tbsp of the dry mixture. Coating the chocolate chips with the flour mixture prevents them from sinking to the bottom of the loaf and allows for evenly distributed chocolate chips throughout the loaf.
Fold dry mixture into wet mixture until well combined. Then fold in chocolate chips until evenly distributed in batter.
Empty batter into loaf pan, scraping down the sides of the bowl to get all the batter in the pan.
Bake for 40-45 minutes. The loaf will be ready when you can stick a knife in the middle and it comes up clean. Cool in pan for 15-20 minutes before removing from the pan and slicing the loaf. If you are like me and you can't wait, just dig in! It will be hot, so be careful! Slice, serve and enjoy! Goes great with a cup of tea or espresso.