Tis the season for baking! When it comes to banana bread there isn’t a season, it’s always in season! Banana bread is a classic that goes way back. It’s something my grandmother always made and I had all the time growing up. I remember making banana bread with her when I was a child and it was a recipe she wrote and gave to me at my bridal shower. She didn’t need to give me the recipe as I knew it by heart but there was something about that handwritten recipe that I still cherish. Just like I cherish pages in the classic torn and broken Betty Crocker cookbook that my mom and grandma used growing up. The one that I can tell you which page the pancakes, waffles, and chocolate chip cookie recipes are on. The pages that are stained by butter, sugar, and spills. There is something so comforting about these recipes still to this day and I think we all have those classics and memories in our head. While they won’t be the same for all of us we all have some of the same feelings about those recipes.
As times change so do recipes. I remember back when I was diagnosed (incorrectly not knowing for years) with Celiac just before the holidays and I tried and failed countless times at making Christmas cookies and they were never the same as the ones I knew and loved. Now things have changed and improved and I can make those same cookies gluten free, dairy free, even vegan and they still taste good. Same goes for other classics like banana bread. It can be made gluten free, dairy free, vegan, and still hit the spot and put that smile on my face and give me that warm cozy comforting feeling.
Every time we have bananas that get spotty one of two things happen they either go in the freezer for smoothies/smoothie bowls or they get made into banana bread. The girls often will see them and request banana bread and so one day I went to whip it up and playing around made it with golden turmeric milk. Maybe it was my sore muscles, maybe just my creative mind, either way it was fate because it turned out to be one amazing loaf of banana bread. A sense of calm came over me as I “tested” that warm slice and I knew at that moment I needed to make it again, and again, and get it up on the blog. Again a simple tweak just turning a classic into something even more amazing that just really hits the spot.
I knew the health benefits I was adding with the inflammation reducing turmeric golden milk and made one of my banana breads that is made with nut butter for protein and in that used one of the healthiest nut butters in the cupboard. It can be made with any nut butter, I like a mild or superfood nut/seed packed one that won’t over power it like peanut butter. The golden turmeric milk doesn’t alter the flavor too much just adding a hint of warmth but I think that’s the ginger and I love it. I wouldn’t normally grab a slice of banana bread post workout but this just worked for me after a few workouts in the last couple months and if I could do it daily I would but you know everything in moderation and I could easily eat more banana bread than I should because it’s so good and it’s a classic comfort food that my body can’t get enough of.
Time to go get a workout in and recover with a warm slice of banana bread. Yep I put it in the oven before a workout and grab a warm slice after (obviously not an everyday thing) but it’s so good and gives my mind, body, and soul what it needs!
Golden Turmeric Banana Bread
Makes a standard 9×5 loaf
2 eggs, or chia eggs for vegan
3 large ripe bananas, finely mashed or puree (about 1 1/2c)
2 TBSP coconut oil, melted
1/2c nut butter of choice (used Nuttzo Power Fuel Smooth)
1c golden turmeric milk, homemade or bottled such as REBBL Golden Turmeric Milk
1/2 c coconut palm sugar (Navitas Naturals)
1 1/4 c all-purpose, gluten-free all-purpose, or brown rice flour*
1c oats, gluten free
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
Optional add in chocolate chips and or cranberries.
* Optional reduce flour to 1 cup and use 3 tablespoons gelatinized maca powder.
Preheat the oven to 350°F. Ground oats in a mini food processor, chopped if you want more texture in your bread or into a flour for less texture. In a bowl mix together flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl mix together mashed bananas, nut butter, coconut oil, coconut sugar, golden milk, vanilla, and eggs/chia egg. Mix wet ingredients into dry, just until combine don’t over mix. Fold in chocolate and optional add ins if adding. Grease loaf pan with coconut oil or non cook spray. Pour batter into prepared pan. Bake for an hour to an hour and 15 minutes, until toothpick comes out clean. Let cool before placing on a cooling rack to cool completely, but not before testing a slice a warm slice. Enjoy!
Golden Turmeric Banana Bread, a #healthy twist on a classic! #SweatPink #bgbcommunity Click To Tweet
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