Light Banana Bread

1 C. all-purpose flour
1 C. whole wheat flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
1/2 C. sugar
3 very ripe bananas, mashed well (1 1/2 cups)
1/4 C. plain yogurt (lowfat or regular)
1 tsp. vanilla extract
3 Tbsp. unsalted butter, softened
2 large eggs
1/4 C. walnuts, chopped (optional)

1. Preheat oven to 350 degrees.

2. Whisk the flour, baking powder, baking soda, salt and 1/4 cup of the sugar together in a medium bowl. Whisk the mashed bananas, yogurt, and vanilla together in a separate bowl.

3. Beat the remaining 1/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in the eggs, one at a time, until combined, about 30 seconds.

4. Slowly mix in the flour mixture and banana mixture until just combined. Do not overmix (the batter will look thick and chunky).

5. Scrape the batter into a greased loaf pan or in a greased muffin tin. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. The loaf pan should take about 55 minutes, but the muffin tin will probably take a lot less time. Store them in an airtight container.