Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray or use liners. Set aside.
In a large bowl, combine the flour, baking powder, baking soda and salt.. Stir thoroughly.
In a separate bowl, cream together the butter and sugar until light and fluffy.Add the eggs, one at a time, followed by the vanilla and yogurt or sour cream. Mix until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Now divide the mixture. You will have ⅓ of the batter in 3 bowls total.
Bowl number 1 - add in lemon zest, 1 tablespoon of lemon juice and poppy seeds.
Bowl number 2 - add in mashed banana and ½ cup chocolate chips
Bowl number 3 - add in ½ cup chocolate chips
Be careful not to over mix. Pour the different batters into mini loaves, filling each about ¾ full.
Bake for about 15-18 minutes, or until edges are golden brown. Remove pans from oven and let the loaves cool for about 5 minutes in the pan. Then move loaves a wire rack to cool completely.
To make the glaze, stir together the lemon juice and powdered sugar until reaches desired consistency. Drizzle it over the cooled lemon poppyseed loaves and sprinkle with crushed pistachios. Makes about 10 loaves.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/12/27/mini-loaves-lemon-poppy-chocolate-chip-banana-chip/