Overripe bananas sitting on the counter and eventually being turned into banana bread is a nostalgic memory. I can imagine my mom’s fresh loaves sitting on the counter, each slice putting their little dark banana specks proudly on display. A warm piece loaded with butter, every bite savored and every crumb eaten.
Today I’m sharing not just a stellar recipe for using up those bananas on the counter, but also my full disclosure on this deliciously sweet fruit – the good, the bad, and how I use ’em wisely.
My Thoughts on Bananas
Since I began the journey of losing weight and then eventually keeping it off, bananas were put aside since they are high in carbs and sugar. I’ve slowly begun to reintroduce them into my diet as a treat in place of processed sugars. It’s not a fruit I eat much of or on a daily basis. Everything in moderation, right?
With that said, I briefly want to discuss WHY people choose to stay away from bananas before talking about how I use them now and a banana bread recipe my husband and I are dying over!
Banana’s are a sticky wicket in the world of health, weight loss, and low sugar eating. With a high sugar and carbohydrate content with few fats, fiber, or proteins, this delicious fruit quickly spikes blood sugars levels. This can be a problem for anyone who struggles with insulin resistance or has unwanted weight that just won’t budge. Unlike berries which have a higher sugar to fiber ratio, bananas aren’t very helpful for those people trying to lose weight or live a less active lifestyle.
Dr. Josh Axe puts it like this, “If you are someone who is otherwise healthy and relatively active, bananas are a smart and beneficial food choice to add to your diet. However if you have sensitivities to insulin, trouble managing blood sugar, and substantial weight to lose, you may want to go with other fruit and food options over bananas.”
So, why am I posting photos and a recipe of banana bread you might ask? Well, I don’t believe being healthy means depriving yourself 100% of the time of everything that could potentially put on weight or spike your blood sugars. Moderation is key. Treats should be made and consumed in moderation and if you’re choosing fruit sugars or unprocessed sugars to use as the sweetener, than your battle is already half over.
Now, on to the easy blender banana bread recipe I know you’re all waiting for!
My inspiration for this recipe came from my all time favorite recipe blogger and Instagramer, The Whole Food Diary. She has such an amazing voice on the internet for clean healthy food, sustainable living, and encouragement for everyone, wherever they are on their journey. Recently she posted a photo of a banana bread that I had most of the ingredients for, but not all, so I switched a few up. I also upped the amount of spices used, added kefir, and used an extra egg. You can always use a little more protein, right?!
Originally I made this with oat flour, but since that isn’t always gluten free I made my second batch with coconut flour. SO SO GOOD! Much lighter and more fluffy. If you want to use oat, sub out the coconut flour for 1/2 cup oat flour.
I was pleasantly surprised by the loaf that came out of the even. Though dense, it had risen with a gorgeous cracked crusty top. The center was soft and chewy. It was perfect toasted and then drizzled with a little bit of maple syrup for breakfast. My next endeavor is to try making it into French toast. The day I made this recipe I also made some coconut butter then put a dollop on top of the banana bread. MMMMmmmm, so delicious! Perfect combo of creamy and sweet!
For an easy, throw-together recipe, this one takes the cake. Sometimes you just want to put everything in a blender and be done. This recipe gives you that luxury. With just a blender, a spatula, and a loaf pan needed, you won’t be standing at the sink doing dishes for the next 30 minutes cleaning up your mess. Instead, you’ll be sitting on the couch with your feet up, a good tea and an engaging book in your hand. At least we can hope, right?!
What I Do
1/4-1/2 cup coconut flour
1 1/2 cups tapioca flour
2 tsp baking powder
2-3 tsp cinnamon
1/2 tsp cardamom
1/4 cup kefir or non-dairy milk alternative
1/4 cup shredded coconut
Add all ingredients to your Vitamix or blender of choice and blend on high till combined. Pour into a greased loaf pan. Bake at 350° for 45 minutes to an hour.