For years I’ve been raving about the positive effects of very ripe bananas on digestive problems – the riper, the better! When bananas are black (by “black” I mean regular yellow-skinned bananas that ripen on the counter until their skin turns black), they are naturally pre-digested, absorption is enhanced, and they are very alkaline. Bananas also contain a type of protein (tryptophan) that the body converts into serotonin, which can make you happier in general – it can improve your mood and help you relax. Bananas are also high in potassium and low in salt, which helps regulate blood pressure.
That being said, I’ve never really been interested in bananas – especially thick, black, slimy ones! So what better way to use up overripe bananas than in banana bread?
I have the most wonderful banana bread recipe:
- Specific carbohydrate diet “legal”
- dairy free
- grain-free and gluten-free
- Paleo
- free from refined sugar
- super moist
- aromatic
As I have mentioned in other of my recipes, it is best if you use certified organic ingredients when making this bread.
HAPPY CUT BANANA BREAD RECIPE
Ingredients:
- 4 very ripe bananas (black peel!)
- 3 tablespoons melted olive or coconut oil (if you’re looking for a lower-fat option, 1/2 cup applesauce is a great substitute! You can also use ghee, but it will no longer be dairy-free)
- 2 eggs
- 2 1/2 cups almond flour (you can make your own or your own sprouted almond flour)
- 1/2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 cup honey (or use 1/4 tsp stevia instead if you want it sugar-free)
- 1/3 cup chopped pecans or walnuts or dark chocolate chips (optional)
Directions:
- Preheat the oven to 170°C (350°F).
- In a large mixing bowl, combine the dry ingredients.
- Next, add the melted coconut oil (or ghee), eggs, honey and vanilla extract. If you want your banana bread to have banana chunks, only add half of the bananas at this point. Mix thoroughly to ensure all ingredients are fully mixed.
- Chop and add the other two bananas, then mix in the walnuts or pecans (if nuts included). If you don’t want banana pieces in your bread, add all the bananas before this step.
- Bake for 25-30 minutes, then cover with aluminum foil to prevent the top of the bread from burning. Make sure you tent the aluminum so it doesn’t come into contact with your bread – we don’t want aluminum getting into our food!
- Bake for another 25-30 minutes or until fully cooked. I always stick a toothpick or knife in it to check if it comes out clean when it’s done.
- Remove from oven and allow to cool. Then have fun!!
This makes 1 loaf.
As always, I would love to hear from you if you decide to give this banana bread recipe a try. Please feel free to comment below and share your experiences!
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Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn’s disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
