Wickedly Awesome, Healthy Banana Bread Recipe

** I have had my mom in town all week and so I haven’t had time to post a recipe.  I will get back to you again next week.  For now, here is a repost from a million years ago:

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)

Yea Me!

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-


Wickedly Awesome/Healthy Banana Bread
Preheat oven to 350
Combine in a large bowl;
3 Ripe Bananas, smashed
1/2 c Honey (I used, Cox Whipped Honey, don’t know if it would make a difference)
3 Eggs
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Salt
Mix thoroughly.
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!

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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.

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  1. >This sounds absolutely delicious! I've never tried almond meal before, but I LOVE almonds so I may have to give this a shot. Thanks for hosting and have a wonderful time with your mom 🙂

  2. >The Biscotti I posted today uses almond meal! Funny that we posted with the same unusual ingredient. Chocolate & Coconut, too. Weird. Your banana bread looks terrific! Bananas never last long enough hear to get to a mushy state. Thanks for sharing this recipe and for hosting this party each week.

  3. >Thank you for hosting. This is my first visit and I love your blog, and am now following. I've linked up a lemon cake that is outrageously light and I hope that you stop by, follow back if possible, and link up something on my weekend get-together as well. You've got lots to share! Roz at La Bella Vita

  4. >One of my favorite things to do with bananas is throw them in the freezer for 10-20 minutes in the peal, take them out of the freezer & peal them, put them in a bowl, mash them up & cover them with ice cream toppings (chocolate syrup, whipped cream, etc). It's like healthy ice cream. 😀

  5. >Speaking of healthy yummy recipes, here's my recipe for Healthy Chicken Nuggets. Thanks for hosting. I have some bananas on the counter that are just begging to be made into bread.

  6. >We love banana breads and cakes and I am always on the lookout for lighter versions. Thanks for sharing and as always, thanks for hosting the hop.

    Happy Sunday.

  7. >I love banana bread! Thanks for a healthier version of it!

    I added my Spaghetti and Meatballs! Thanks for hosting!

  8. >Hey??? Are you from New England? Everything round here is Wicked Awesome! Wicked Good, Wicked bad, wicked fun! 🙂 I am linking up some wicked awesome upside down chicken! Have a great Sunday! Alex

  9. I may be confused, but what makes the bread rise in this recipe? I have a batch in the oven right now (I made mini muffins out it) and it seems like they are staying as little round balls – did I miss a step??:(