1 1/2c. mashed ripe banana (about 3-4 bananas)
1/3 c. plain fat-free yogurt
5 Tbsp. butter, melted
2 large eggs
1/3 c. granulated sugar
1/3 c. packed light brown sugar
6.75 ounces (about 1 1/2 c.) all-purpose flour
1/4 c. ground flaxseed
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2/3 c. semisweet chocolate minichips, divided
1/3 c. chopped walnuts, toasted
Cooking spray
2 Tbsp. fat-free milk

Preheat oven to 350 degrees.

Combine banana, yogurt, butter and eggs in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.

In a small bowl, add flour, flaxseed, baking soda, salt, cinnamon, and allspice; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.

Fold 1/3 c. minichips and toasted nuts into batter; pour batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 c. minichips and milk in a microwave-safe bowl; microwave at high for 30 seconds, stirring until smooth. Drizzle over bread.

Serves 16 slices.

Stacy's Notes - Made February 2011. This was really good, of course, the chocolate chips inside and the chocolate glaze on top really help! I used 3 bananas (and did measure, to make sure they came to 1 1/2 cups), lowfat yogurt instead of nonfat (what I had on hand), and I used 1/3 cup of regular semisweet chips (didn't have minis here). For the glaze, I also used the same chips and skim milk. I baked this in my glass loaf pan at 325 for about 60 minutes. It still seemed doughy in the middle where it had cracked, but I took it out at 50,55 and 60 to check and the middle always seemed doughy. If it is, I'll just eat around it or toast it up :)