About a month ago, my fiancé and I won a very fancy Cuisinart food processor for doing an amateur fox trot. Our prize included a cookbook that features recipes utilizing our new culinary toy. As a thank-you to my fiancé for being dragged to a fox trot competition, I baked a loaf of banana bread from my new cookbook. Like Pandora and her box, I had no idea what I was unleashing. Ever since that first loaf, I’ve been averaging two loaves a week (in our household of two). The recipe is after the jump, but be warned — it’s highly addictive. –Katie D. Click for banana bread!

Prep Time: 15 Minutes
Total Time: 35 Minutes
Makes: 1 loaf (about 8-10 servings)

• 1 Cup Unbleached, All-Purpose Flour
• ½ tsp. Baking Powder
• ½ tsp. Baking Soda
• ¼ tsp. Table Salt
• 1 Ripe Peeled Banana (cut into 1-inch pieces)
• 1 Large Egg
• 1 Large Egg White
• ½ Cup Granulated Sugar
• ¼ Cup Plain Nonfat Yogurt
• 2 Tbsp. Unsalted Butter (cut into 1-inch pieces)
• 1 tsp. Pure Vanilla Extract
• ¼ Cup of Semi-sweet Chocolate Chips
• ¼ Cup of Dates

Preheat oven to 350ºF. Lightly coat an 8×4-inch loaf pan. Combine flour, chocolate, dates, baking powder, baking soda, and salt. Set aside.
Puree banana. Add egg, egg white, sugar, yogurt, butter, and vanilla extract. Mix until well combined. Mix in dry ingredients until well blended.
Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean (about 50 minutes). Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely on a wire rack. –Katie D.