Olive Oil Banana Bread

makes one large loaf

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

3/4 cup light brown sugar

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup bittersweet chocolate chips

1/3 cup extra-virgin olive oil

2 large eggs, lightly beaten

1 1/2 cups mashed, very ripe bananas (about 3 bananas)

1/4 cup plain non-fat Greek yogurt (2% or whole-milk yogurt would also work)

1 teaspoon freshly grated lemon zest

1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan with olive oil or cooking spray and set aside.

2. In a large bowl, whisk together the flours, brown sugar, baking soda, and salt. Stir in the chocolate chips.

3. In a separate bowl, whisk together the olive oil, eggs, mashed banana, yogurt, lemon zest, and vanilla extract.

4. Pour the banana mixture into the flour mixture and use a rubber spatula or wooden spoon to fold together until just combined.

5. Spoon the batter into the prepped loaf pan.

6. Bake in the oven for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean. If the bread is browning too quickly, place aluminum foil over top the pan.

7. Remove from the oven and let cool on a wire rack. After 10 minutes, carefully remove the loaf from the pan (you may want to run a knife around the edges) and let cool completely.