Friday, August 30, 2013

Go Bananas for Banana Bread!

Bananas are both versatile and delicious! You can incorporate bananas into just about any meal. Slice them into your oatmeal, yogurt, or smoothie for a nutritious breakfast. My go-to breakfast is oatmeal with a scoop of peanut butter and sliced bananas. We're all familiar with the PBB (peanut butter and banana sandwich). You can even throw bananas into a salad. Now that school is back in session, you can bring a banana on-the-go for a healthy snack:  1 banana + Justin's Individual Peanut Butter Squeeze Pack.

Have you ever bought too many bananas and they turned brown before you even got through half a bunch? Well, don't ever throw them away! Over-ripe bananas are the perfect ingredient for baked cookies, muffins, banana splits, and banana bread! Yeah...good old fashioned banana bread.  

This nutrient-dense fruit fuels your body to meet the needs of your active lives.  Did you know that one banana provides 13% of the daily recommended amount of potassium? Fruits packed with potassium and fiber have been shown to decrease risk of heart disease, stroke, and lower blood pressure. 

Back to the banana bread. My lovely sister, Brittany, created one heck of a banana bread recipe. My suggestion? Once it comes out of the oven, smear on some smooth peanut butter.  

Brittany's Banana Bread

2 bananas, mashed
2 cups almond meal
2 eggs
1/2 cup walnuts
1/4 cup raisins
2 tsp cocoa powder
1 tsp honey
3 dashes cinnamon

1. Preheat oven to 400 degrees.
2. In a large bowl, mash the bananas.
3. Combine the almond meal and eggs with the bananas. Mix well.
4. Add the walnuts, raisins, cocoa powder, honey, and cinnamon. Mix. Mix. Mix.
5. Pour banana mixture into a greased 5.5" x 7" loaf pan and let cook for approximately 40 minutes.

Makes 10 servings.

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