Banana-Chocolate Bread


1 cup white whole wheat flour
2/3 teaspoon baking soda
1/2 teaspoon salt
2 1/2 ounces grated or finely chopped dark chocolate, at least 70 percent (a heaping 1/2 cup)
1 1/4 cups toasted walnuts, coarsely chopped (optional)
3 very ripe bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt (not low fat)
1/2 cup plus 2 tablespoons honey
2 large pastured eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla


Adjust oven rack to lower-middle position and heat oven to 350. Grease and flour the bottom only of a regular loaf pan, or grease and flour the bottom and sides of a nonstick loaf pan. Set aside.

Whisk flour, baking soda, salt, dark chocolate, and walnuts together in large bowl. Set aside.

Mix mashed bananas, yogurt, honey, eggs, butter, and vanilla in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.