This recipe is adapted from one of my favorite cookbooks, "The Best Recipe", by the editors at Cooks Illustrated. I love that the recipe calls for Greek yogurt instead of vegetable oil to keep the bread moist. I also added a touch of cinnamon, which lends the flavor of Mexican Hot Chocolate.

2 cups all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup chopped walnuts or pecans
1/2 cup semi-sweet chocolate chips
3 very ripe bananas, mashed well
1/4 cup plain Greek yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

Grease and flour Brava loaf pan; set aside.

Whisk flour, sugar, baking soda, salt, cinnamon, pecans and chocolate chips together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan.

Press green button to begin preheating. When preheated, slide loaf pan into top shelf and press green button to begin baking for 1 hour.

When your food is done, cool bread in loaf pan for 5 minutes; then transfer to wire rack.