Bethenney cooks with plenty of healthy, all-natural ingredients so you can enjoy this banana bread without piling on the guilt. The first time I made this it was such a hit that I wound up making it twice more in one week! It’s delicious as a side with your lunch, as an afternoon snack or even dessert. Her recipe is included below, and you can watch her make it in this short (and witty!) YouTube video.
1 tablespoon butter (regular or nondairy)
1 cup mashed over ripe bananas (2 or 3)
1 teaspoon real vanilla extract
1 cup oat flour (TAGG tip: I could not find oat flour; wheat flour works just as well)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
14 teaspoon salt
1/2 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).
Cool completely, then slice and serve.