Boo Boo Banana Bread Recipe

I just tried this  Banana Bread Recipe.  They say it is almost guaranteed to be the tastiest, simplest, and healthiest that you’ll ever eat from Natural Food Chef Bethenny Frankel on NBC…..

I have to say it turned out pretty well & tasted good.  I could even cut back the sugar and the amount of chocolate chips.


1 cup raw sugar

1 tablespoon butter (regular or nondairy)

1 cup mashed over ripe bananas (2 or 3)

1 egg

1 teaspoon real vanilla extract

1 cup oat flour (I use whole wheat flour)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 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.

[You can also make 12 muffins and Bake for 15 minutes]

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Toffee Brittle with Chocolate and Sea Salt


4 sticks (1 pound) unsalted butter, cut into 1-inch pieces
2 cups sugar
¼ tsp. salt
2 cups nuts (pecans, peanuts, etc.), toasted and chopped
2 cups bittersweet chocolate (70 percent cacao), finely chopped, or 2 cups semisweet chocolate chips
⅛ to ¼ cup coarse sea salt, such as Maldon


  1. Thickly butter a rimmed metal baking sheet. Set aside.
  2. In a heavy metal saucepan (4 to 5 quarts), melt together the butter, sugar, and salt, whisking until smooth. Over medium-high heat, bring the mixture to a boil, stirring occasionally for about 10 minutes and then constantly for 5 to 10 more minutes, until the mixture is a deep golden color (the hard-crack stage, or 300 degrees on a candy thermometer). Watch the mixture carefully during the last few minutes and stir thoroughly to prevent the mixture from burning.
  3. Immediately stir in the chopped nuts, then carefully pour the hot toffee into the center of the greased baking sheet. With a silicone or metal spatula, smooth the toffee flat until it’s about ½-inch thick.
  4. Let the toffee cool for a minute or two, then sprinkle the chopped chocolate (or chocolate chips) over the surface of the toffee. When the chocolate has melted (about 4 to 5 minutes), spread it evenly across the toffee with the spatula.
  5. Let cool for another 10 minutes or so, then dust the chocolate with the coarse sea salt. (Sprinkle just a bit at first; if the salt melts into the chocolate immediately, wait another few minutes. The salt should stick to the chocolate without vanishing.)
  6. Place the tray of toffee in the freezer and freeze until the chocolate layer is firm, about 30 minutes. Remove from freezer and break toffee into pieces. Layer between sheets of parchment or waxed paper and store in an airtight container at room temperature; the toffee will keep for about two weeks.

Recipe via:

By Caroline Cummins, from the Culinate Kitchen collection

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Cheese Wafers


1 cup butter, softened

8 ounces sharp cheddar cheese, grated

1/4 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon cayenne powder

1 teaspoon Worcestershire sauce

2 cups all-purpose flour

1 1/2 cups rice krispies


Blend softened butter with grated cheese.

Add salt, garlic powder, cayenne powder and worcestershire.

Stir in flour and rice krispies.

For wafers: Form by hand into balls and flatten with fork.

For straws: Flatten pieces of dough by hand on parchment paper and cut into 4 x 6 inch straws and separate.

Place on an ungreased cookie sheet.

Bake in a 325 degree oven for 17 minutes. Watch carefully and do not overbake. Let cool slightly and place on paper towels. Store in an air tight container.


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