Unbeatable Banana Bread

Preheat oven to 325°F. Spray a 5-by-9-inch loaf pan, or a slightly larger pan, with baking oil.

Sift together the flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, cream the butter with an electric mixer. Gradually add the sugar, then add the eggs one at a time. Beat well, then add the vanilla and blend briefly. Set both bowls aside.

Peel the bananas and place them in a separate bowl. Mash with a fork, measure out 1 cup, add the yogurt, and stir to blend.

Using a wooden spoon, blend one-third of the dry mixture into the butter-and-sugar mixture. Add half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, and then the rest of the dry mixture, stirring well after each addition.

Add the optional chocolate chips and walnuts, if desired.

Scrape the batter into the prepared pan and smooth the top. Bake on the center oven rack until a tester comes out clean, about 70 to 75 minutes.

Transfer to a cooling rack and cool for about 20 minutes. Remove from the pan and place on the rack.

Original page 40. Contributed by Jennifer Pfister.