Banana Bread

I LOVE banana bread and sometimes it's necessary to make it...you know, when the bananas go from green to freckled in the blink of an eye.  This is a new one...the nuts are optional.  Most of the banana bread lovers in my life are not nut lovers but I bet this will be yummy with pecans...or plain, or both.

2 C. flour
3/4 C. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground nutmeg
1 C. coarsely chopped walnuts or pecans (optional)
3/4 C. mini chocolate chips (optional)
3 very ripe bananas, mashed
1/2 C. vanilla yogurt
2 large eggs, lightly beaten
6 tbsp. butter, melted and cooled
2 tsp. vanilla

Preheat oven to 325 degrees.  Grease a 9x5 inch loaf pan and set aside.  Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chipss together in a large bowl and set aside.  In a medium bowl, mix the masked bananas, yogurt, eggs, butter and vanilla together.  Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.  Spoon the batter into the loaf pan and smooth the surface with a spatula.  Bake at 325 until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.  Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.