Toni's Banana Chocolate Chip Walnut Bread

Toni's Banana Chocolate Chip Walnut Bread
"I adapted this from a vegan muffin recipe to create a healthful snack my always-hungry teenagers can enjoy on the go." -Toni Goodman, Lake Oswego, OR

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 100 % whole wheat pastry flour (about 20 1/2 ounces)
1 cup sugar (to be You approved sub. splenda -or agave nectar but use a bit less)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup semisweet chocolate chips (bittersweet chips)
1/2 cup chopped walnuts
Cooking spray

Preheat oven to 350°.Combine first 5 ingredients in a food processor; process until smooth.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.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.

Yield: 2 loaves; 16 servings per loaf (serving size: 1 slice)nutrition facts for recipe without changes.CALORIES 150(29% from fat); FAT 4.9g (sat 1.2g,mono 1.8g,poly 1.6g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 41mg; SODIUM 153mg; FIBER 2.7g; IRON 0.9mg; CARBOHYDRATE 25.8g Cooking Light, MAY 2006