DEAR FRIENDS,
There is no shortage of recipes for banana bread online right now. Banana bread has become a highlight of pandemic baking, a poster-child of comfort food, and a great way to use up ripe bananas! And with good reason - we all know the importance of “comfort foods” right now - they can make us feel nostalgic, bring us pleasure, and make us feel secure and safe during these unsettling times.
Personally, this delicious treat reminds me of simpler days in my grandmother’s kitchen, eating this bread warm from the oven. I would mix up the batter while grandma was on clean-up duty - it was a great partnership! I remember baking it with my mother, and later with my own children through the years. Banana bread is one of those wholesome foods you associate with family, friends, bake sales, brunches, afternoon tea… the list goes on and on.
Recently I have experimented with “healthier” versions of banana bread recipes, while trying not to give up on the rich taste and texture. Banana bread can be nutrient-dense with bananas providing us with potassium, fiber, vitamins B6 and C, as well as antioxidants and phytonutrients. I love adding nuts and seeds for vitamins, minerals, and omega 3 fatty acids. Making banana bread with whole grains, such as oats, adds complex carbohydrates, fiber, vitamins and minerals. The addition of unsweetened dark chocolate provides antioxidants and minerals that have been shown to reduce inflammation and improve brain function.
Here is my current favorite recipe for using up those ripe bananas. It is actually a banana bread cookie - “treat-size” individual portions of deliciousness! I like keeping some in the freezer and pulling them out for a healthy dessert or snack during the day.
Banana Bread Cookies
(gluten-free, flour-free, egg-free, dairy-free)
4 ripe bananas
2 tablespoons almond or peanut butter
2 cups oatmeal - gluten free rolled oats
1 cup dark chocolate chips - dairy free
1/4 cup raw sunflower seeds
1/2 cup sliced almonds
1/4 cup flaxseed whole
1/4 cup raw pumpkin seeds
1 tsp vanilla
1 tsp salt
1 tablespoon maple syrup or honey (optional)
Makes 36 cookies
Preheat oven to 350 F.
Mash the bananas in a bowl until smooth.
Add remaining ingredients, mix until combined.
Drop by rounded tablespoon onto parchment covered baking sheet. The cookies will not spread or change shape during baking, so you may want to make them flatter or keep them as a haystack style.
Bake 13 - 15 minutes or until firm and slightly browned.
Let cool before storing in fridge or freezer.
Be well,