Generally for breakfast I eat a banana and a Danon Frusion smoothie, or Greek yogurt. Tuesday when I grabbed my banana I noticed that the whole bunch was really ripe, like too ripe to eat. I really don't know why I got the wild hair to make banana bread after seeing the ripe bananas but I did. So after looking up a few recipes I remembered that my beloved New York housewife Betheny, had tweeted about a banana bread that she makes. A couple of googles later and I find her recipe for Boo Boo Banana Bread. I stopped at the grocery store after work to pick up the ingredients I was missing and hurried home to try my first attempt at any sort of homemade bread. I was nervous at first but I have to say they turned out perfect!! I was so excited!! Not only is this banana bread actually healthy, it is SO YUMMY!!! And even yummier when you eat a piece that is still warm from the oven accompanied by a cold glass of milk. If you have never tried your hand at this type of baking but have always wanted to, then I suggest trying this recipe! It is very easy and is sooo good!! Boo Boo Banana Bread Ingredients: 1 cup raw sugar 1 tbsp. butter (regular or nondairy) 1 cup mashed overripe bananas (2-3 bananas) 1 egg 1 tsp real vanilla extract 1 cup oat flour (I used whole wheat instead) 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup semisweet chocolate chips **I doubled the recipe using 4 bananas and it made 3 loaves, I used the aluminum loaf pans that you buy in packs of 3 at the grocery store if you are wondering about the size. Directions: Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Cut a piece of parchment paper to fit the bottom of the loaf pan and spray it with cooking spray. Pour in batter and cover loosely with foil. Bake for 30 minutes. Remove foil and bake another 20 minutes. Insert toothpick in middle. If it comes out almost clean, then it's done. Cool completely and slice.