Chocolate Banana Bread

Terry Bosley's banana bread leans on Greek yogurt and honey instead of butter and sugar, with oat flour doing the work of all-purpose. She grinds her own oat flour by running rolled oats through the food processor. Pulled at 28 to 32 minutes so the center stays soft.

Ingredients

• 2 ripe bananas, mashed
• ½ cup Greek yogurt
• ¼ cup honey or maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 1 cup oat flour
• 2 tablespoons cocoa powder
• ¼ cup chocolate chips
• ¼ cup dark chocolate chips
• ½ teaspoon baking powder
• Pinch of salt

Instructions

1. Heat the oven. Preheat to 350°F.
2. Prepare the pan. Line a loaf pan with parchment paper.
3. Mix the wet. Mix the bananas, Greek yogurt, eggs, honey and vanilla until smooth.
4. Add the dry. Stir in the oat flour, cocoa powder, baking powder, salt and both kinds of chocolate chips.
5. Pan it. Pour into the prepared pan.
6. Bake. Bake 28 to 32 minutes, until the top is set and the center remains soft.
7. Cool. Cool before cutting.

Recipe Notes

• From Terry: she grinds her own oat flour by processing rolled oats in the food processor.