I’ve previously declared my undying love for Bethenny. I’ve learned a lot from her. On a personal level, eating habits and cooking methods. What I love about this take of hers on the classic Banana Bread is that, like many of her recipes, it’s low in calories and has just a tiny bit of everything that you like, which makes you feel less guilty. “Makes great use of those overripe bananas.” Recipe adapted from Bethenny.
1 cup raw sugar
1 tablespoon butter (regular or nondairy)
1 cup mashed over ripe bananas (2 or 3)
1 teaspoon real vanilla extract
1 cup oat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
Preheat the oven to 350 degrees.
Combine all the ingredients in a bowl and mix well.
Cut a piece of parchment paper to fit the bottom of a loaf pan.
Put it in the bottom of the pan and spray it with cooking spray.
Pour in the batter and cover it loosely with foil.
Bake for 30 minutes.
Remove foil, then bake for another 20 minutes, or until a toothpick inserted in the middle comes out almost clean (moist crumbs are fine).