The other day Justin was saying how nice it is to have bananas that he can just grab and go. The ultimate in convenience foods.
Being the ever faithful wife, while shopping at Sam’s club I got a huge bunch of bananas.
And there on the counter they have waited. Becoming increasingly sadder with each day.
Then Sunday, I was making chocolate dipped strawberries for some friends and neighbors, and I had an epiphany- What about chocolate covered bananas? I know, I know, they’ve been done before. But I wasn’t thinking the huge frozen chocolate covered kind on a stick I was thinking bite-sized, a little more akin to their strawberry buddies.
Still one question remained, how do I keep the banana from browning?Here is what I did. I washed the bananas (well the peels anyway), cut them into 1 inch slices, leaving the skins on. Then I scored the skin down one side(for easy removal when eating. After which I dipped one of the cut sides of the banana onto melted semi-sweet chocolate, and placed it chocolate side up on a waxpaper-covered cookie sheet (so it was sitting on the un-dipped side). Then threw these in the fridge to cool.
Meanwhile in the oven I toasted about 3/4 cup of shredded coconut. (I wanna say it takes a good ten minutes, but watch it at the end it goes from done to burnt very quickly) Once it was browning nicely, I removed it tossed it a bit and let it cool.
When the coconut was cool and the chocolate hardened on the bananas, I dipped the other cut side in the melted chocolate and then into the coconut. Wa-la the Choconut-Banana Bites are born. (warning please remove peel before eating)
And yet, the problem persisted. While the state of the bananas was deteriorating quickly. So, rather than doing my normal thing (which is: removing the peel, throwing the bananas into an unmarked bag, then proceeding to chuck it into “the abyss”, a.k.a. freezer, not to be found, until I either get the urge to clean out the freezer, at which point they are way past their expiration date, or I move- which I can tell you is not gonna happen anytime soon- fingers crossed). NO! I went where no one has gone before- I “google searched”- and the fundamental questions I am left with?
How did people survive without google searches? Honestly, how did they live?
Well it just so happened that I had been dying to use some almond meal that I had so I googled “Healthy banana bread, almond flour and wham! OPTIONS! So I surfed a few out and choose this. But, I made a few of my own changes and it turned out wonderfully well! Seriously it is one of the best banana breads I have ever had. (It was also the prefect time to practice photography) So without further adieu-
Healthy Banana Bread
3 Ripe Bananas, smashed
1/2 c Honey ( I used, Cox Whipped Honey, don’t know if it would make a difference)
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Salt
Add:1/2 c wheat Germ (if you don’t want this you can just do another 1/2 c almond meal, I wanted the extra fiber)
2 1/2 c Almond flour/ meal
1 (3.5 oz bar) Lindt 85% cocoa chopped coarsely
1/2 to 1 c pecans (toasted, would be best)
Pour into 4 small prepared (I just sprayed mine with olive oil) loaf pans.
Then sprinkle the tops with
1 tsp Wheat Germ (each loaf)
1/2 tsp Demerara cane sugar
Bake for 40 minutes!
Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.