Go ahead. Sing it.

Go. Bananas. Go Bananas.


If five years ago you would have told me that I’d be buying bananas by the bunches each week, I would have told you…well, I would have told you that you were bananas.

You see, I’ve never been a banana fan. Ever. I mean why eat a banana when you could be snacking on sweet, crisp grapes or a crunchy tart apple or a pulpy, juice filled orange or cold, sweet watermelon or tangy nectarines?

You get the picture. You know what I’m talking about.

Bananas are kinda soft. And mushy. And ‘banana-y’.

But then one day, many moons ago (many moons = 4 years, give or take), I adopted a whole food plant based diet. And that my friends, was the turning point…the point of no return. That is when I developed a true appreciation for all things banana.

Did you know bananas make an excellent natural sweetener in baked goods? And bonus…you’re also getting a healthy dose of fiber, potassium, vitamin B6, and vitamin C.

1 cup of banana puree equals 1 cup of icky white processed sugar.

Not judging. Just sayin’.

Need to watch your cholesterol? You can replace eggs with bananas. This way you can eliminate that nasty cholesterol your body has the ability to produce all by itself. I wouldn’t recommend using bananas to make scrambled eggs, however. That’d be weird. Use tofu.

I even make ice cream out of bananas! Yeah, I know, right? I couldn’t make this stuff up.

So now when I go to the grocery store, some may incorrectly assume that I’m keeping a troop of monkeys at home. (And yes. I checked. A group of monkeys is called a troop.)

In spite of my newfound love (obsession?) for bananas, I have yet to discover a banana bread recipe worthy of sharing.

Until now that is.

This is worthy. Very worthy.

You will like this.




I used this recipe from Angela Liddon of Oh She Glows, but used date sugar instead of coconut sugar, and used a mini-loaf pan instead of a regular sized bread pan (baked for 18-22 minutes).