I am obsessed with this banana bread. This is legitimate banana bread, too. Unlike the conventional recipe that is just a sweet bread baked with chunks of banana in it, this is really a bread made out of bananas. That means no sugar and no sweetener is needed, making it EmFit challenge and 21 Day Sugar Detox approved. I have made it with peanut butter, almond butter, and Trader Joe's Mixed Nut Butter (my favorite batch). So I'm certain a nut-free seed butter or cashew butter would work if you have an issue with nuts, peanuts, or almonds.
So unless you have issues with eggs, bananas, or coconuts, this is a pretty allergy-friendly and sugar detox-friendly treat (grain free, gluten free, dairy free, sugar free, sweetener free).
Bananas are a great source of potassium, and I have been trying to get more potassium in my diet because I have lingual-neuro tested well for that mineral recently. I've been super busy working two jobs and moving my nutritional therapy business into it's new location, so my anxiety levels have been pretty high. While it's good anxiety (is there such a thing? like good stress?), I still want to be cognizant of my stress management; and since it seems so many of my clients have anxiety, I have been researching how anxiety can sometimes be linked to a potassium deficiency, which I would like to avoid.
Or maybe I am just using that as an excuse to eat more banana bread...
This recipe would also be great for my athletes who need a quick, energizing snack before their workouts. I know a lot of early-morning Crossfitters and other athletes struggle with eating in the morning, but it's really important to get a source of good fuel so your body doesn't have to increase cortisol production to keep your blood sugar levels stable, which over the long-term could lead to some adrenal dysfunction. This is easy to eat and digest, so a couple bites of this before you head out the door can go a long way.
Plus it makes the house smell so good while it's baking.
I can't take the credit for this one. This recipe is my friend Danielle's from Revive Health and Wellness.
Danielle and I graduated from the Nutritional Therapy Association together. She is also a Nutritional Therapy Practitioner, as well as a personal trainer and holistic health coach...she does it all! If you are in Maryland and looking for an NTP, or any health and fitness services, get in touch with her. You can also follow her on Instagram and Facebook for more great recipes and tips.
I asked her if I could post the recipe on my blog because I have been making it so much and wanted to share it. You can find the original recipe here or at the bottom of this page. Per Danielle's suggestion, I made a double batch which is the recipe I am sharing below.
I think for my next batch I will make muffins for easy transportation, and will let you know how that turns out!
Prep time: 15 minutes
Cook time: 1 hour
Yields: one loaf
Preheat oven to 375 degrees.
In a stand up mixer, mix bananas, nut butter and vanilla until creamy. Add the eggs one at a time. I'm not sure if this would work mixing by hand. You can try but it might be hard to get the bananas to break down to the creamy consistency needed.
Add in the dry ingredients and mix well.
Pour into a parchment paper-lined or greased loaf pan. Sprinkle the walnuts on top and place in the oven. Bake for about an hour, or until golden brown and you can stick a toothpick in and it comes out clean. Oven times may vary so I would use the toothpick test as it may take a longer. It will harden up a bit once it cools.
Let it cool and set before serving.
I love this served warm and topped with some grass-fed butter or ghee.
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