1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1/2 cup raw brown (turbinado) sugar or packed light brown sugar
1/4 cup canola oil
1/4 cup plain low-fat yogurt or buttermilk
1 cup mashed bananas (2 very ripe bananas)
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
      

-Preheat the oven to 350 degrees with a rack in the middle. Spray a 9 x 5-inch loaf pan with pan
 spray (or 2 mini-loaf pans), and line the bottom with parchment. Spray the parchment.
-Sift together the flours, baking soda, cinnamon, nutmeg and salt.
-In a standing mixer fitted with a paddle attachment, beat together the eggs and sugar until
 thick; they should "ribbon" when lifted with a spatula, five to eight minutes. Beat in the oil,
 the yogurt or buttermilk, bananas and vanilla. 
-At low speed, beat in the flour in three separate additions. Fold in the nuts.
-Scrape into the loaf pan and bake 50 to 60 minutes (40 minutes for mini-loaves), until the bread
 is firm and a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 to 15
 minutes, then turn out onto a rack to cool completely.

Yield: One 9 x 5-inch loaf or 2 small loaves