Have you ever looked at that list that Google publishes each year, listing out the most Google-d recipes?! It’s sort of fascinating and it’s really no surprise that banana bread is usually on the list.
People love making banana bread. And it’s sort of a duh, of course they do kinda thing because how often have you bought bananas with really good intentions.
You probably wanted to slice them over a bowl of oatmeal, put them in smoothies, eat them with a dollop of almond butter, etc. but then you prob forget about them only to find them brown AF on your counter, wilting away.
How was your long weekend? I ended up staying in the apt all weekend long with the oven cranking, testing Valentine’s Day recipes. Yeah, that holiday is flying towards us quickly, have you seen the drug stores?! They’re like Valentine’s Day vom-ed everywhere.
I’ve also continued my diet situation and I’m feeling really good…except for those moments when a chocolate cake is on the counter and I have to stay N-O. DA STRUGGLE.
One thing that I feel super chill about eating is this banana bread. The coziest of cozy foods will always and forever be banana bread. This is a bit of a healthier iteration utilizing spelt flour (my favorite) and oat flour. The butter was replaced with olive oil. There’s only a lil’ bit of brown sugar to make it taste delicious but it could easily replaced with coconut nectar or brown rice syrup, if needed. And I love the additions of cocoa nibs, millet seeds and dates. It’s a banana bread that’s yes, moist (shudder), but filled with great texture and flavor.
This is a story of how I turn three super ugly, sad (do you see what I did below?) bananas into something interesting, comforting and delicious! I went on a short road trip this past weekend and when I returned the three bananas I bought for a healthy granola breakfast had turned into a hideous, dark brownish sight.
I think banana bread is the go-to thing to make when you’re dealing with unattractive, super ripe bananas. This version has a few unexpected yet delicious twists that I’m really into.
The banana bread starts in normal fashion: ugly bananas being mashed up. I added a few splashes of milk, a generous drizzle of honey and a flew glugs of orange blossom water.