battle of the banana breads

While I am far from a baker, I did try out two different banana bread recipes recently. One uses one of my obsessions: Greek yogurt. The other is fairly tradition...I assume, anyway, since I'm no baker.

Cho-nana Bread
¾ cup all-purpose flour
¾ cup whole-wheat flour
1 tsp baking soda
½ tsp salt
2 Tbsp butter
½ cup natural applesauce (no sugar added)
¾ cup sugar
2 large eggs
1 tsp vanilla extract
3 large overripe bananas
½ cup Chobani Plain 0% Greek Yogurt
½ cup walnuts, toasted and chopped (optional)
½ cup semi-sweet chocolate chips (optional) *I would use 1/3 cup*

Grease large loaf pan. Preheat oven to 350F. In a small bowl, stir together flours, baking soda, and salt.
Peel bananas. Cut each in half lengthwise and then cut each half into halves. Chop quartered bananas into 2-inch pieces. Set aside.
In a large bowl, cream butter and sugar into a smooth paste. Add applesauce and vanilla, and mix until combined. Add eggs on at a time, and beat until incorporated.
Add flour mixture to wet ingredients, and mix well. Add chopped bananas, nuts and/or chocolate chips and Chobani.
Fold ingredients in, being careful not to break up banana chunks. Bake at 350F for 1 hour or until inserted knife comes out clean when removed from loaf.

Banana-Chocolate-Walnut Bread
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup packed light brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup semisweet chocolate minichips
1/3 cup chopped walnuts, toasted and divided
Cooking spray
2 tablespoons fat-free milk

Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.
Fold minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° 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.

The winner (in my opinion, anyway): Cho-nana Bread! I liked the taste better, plus since I consider myself a bit of a health nut, I like the protein factor from the yogurt, plus the use of applesauce instead of oil. Happy baking!