I remember back in my freshman year of college, banana bread would be my go-to meal. It instantly boosted my energy levels. But I would also get hungry pretty shortly after.
But who would have thought then that sugar:
1. instantly boosted my energy levels and that those won’t last long; and
2. processed sugars will make me hungrier once I do get hungry.
But I loved it anyways
Luckily, what I’ve experienced was a “freshman minus 20,” instead of the “notorious freshman 15.”
But, now I know much more about health and nutrition (or at least give much more thought to it) and I understand what it does to my body, mental health, and overall performance. Presently, I equally indulge in foods (if not more), however, I’m making smarter choices when it comes to what goes to my mouth.
Reminiscing about the good old college days, I came up with a “healthied-up” banana bread recipe. I might only make it a couple of times a year, but it lasts for a couple of days’ worth of breakfasts and/or snacks.
3-4 overly ripe bananas
2 cups of whole wheat flour
1/2 a cup of rice, almond or oat milk (I find oat milk adding sweetness)
1/3 of a cup of coconut sugar
1 cup of nuts (I like to mix it up by using almonds, hazelnuts and sometimes walnuts, depending what is in season)
1 spoon of vinegar yeast
A pinch of sea salt
You could use vanilla extract for flavoring, if you like, I prefer not to
And a LOT of cinnamon, I like to go crazy with it. I recommend using Ceylon and it has a plethora of beneficial effects because it is loaded with antioxidants, has anti-inflammatory properties, and improves sensitivity to hormone insulin which regulates blood sugar levels to only name some,
Mix together the wet and separately the dry ingredients before mixing them all together. Preheat the oven and grease the pan with coconut oil. Bake for about 20 minutes. Wait for it to cool and then serve.
Use additional agave syrup to top it with while served – it makes it moist and obviously sweet. You could also go with some vegetable whipped cream. Served with a hot cup of tea is a true treat.
Whether banana bread was your thing in college, I hope you make good use of your overly ripe bananas. I know that when eating them fresh I prefer them being a little more fluorescent yellow, so they quickly go too ripe for my taste. But my heart aches when I would need to throw any fresh fruit (or vegetable) away, so I rather come up with ways to use them no matter what shape or form they are in. I know this recipe might not be groundbreaking, but I would love to hear from you. What are your favorite ways to use fruits that are about to go bad and your go-to fruit infused recipes?