Recipe: Whole Wheat Banana Bread
“Laissez bon temp rouler!” “Let the good times roll!” 🎭
It’s Mardi Gras- the feast before the fast!
This holiday is focused around indulging, which is a great thing! But sometimes our indulgences can turn into daily cravings.
So what are your cravings telling you?
Rather than fight your cravings, let’s learn how to listen and understand what your body is really asking for…
Our bodies are always seeking balance: temperature, water, salt, hormone levels, sugar levels, energy levels- it’s all about balance.
When you are driven towards a certain food over and over, your body might be asking for something other than the chips 🍿, or cheese🧀, or wine🍷, or cookies🍪.
Wouldn’t it be nice to understand where the craving is coming from?
Whether it be physical or emotional, let’s dive deeper and raise our awareness!
Join Cara + Megan in Episode 12 of Simply Seasonal:
- Do you crave flavors or textures?
- How do you know if it’s physical or emotional?
- Learn what different cravings mean!
- Healthy tips to satisfy those cravings!
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Have questions after the episode?
Whole Wheat Banana Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup walnuts, chopped
- 3 overripe bananas, mashed
- 1/3 cup melted butter, slightly cooled
- 3/4 cup maple syrup
- 1/2 tsp vanilla extract
- 2 large eggs, beaten
- 1/2 cup dark chocolate chips
- 1 tbs coconut oil for the pan
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 375.
- In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and walnuts.
- In a separate mixing bowl, combine bananas, butter, maple syrup, vanilla, and eggs.
- Pour wet ingredients into dry ingredients including chocolate chips. Stir until just combined.
- Lightly grease an 8×4 bread pan with coconut oil. (I like to use my fingers and then rub any excess into my hands and face) Pour batter into pan and top with walnuts. Bake until golden brown and a knife comes out clean, about 50 minutes. Let cool in the pan before removing.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
xoxo
Megan + Cara
Cara & Megan,
Love simply seasonal! You too are just great and absolutely adorable! Have a question for you about pots and pans….I’m always wondering if the pots and pans that are advertised on TV as “no stick – copper plated” are really ok to use. Also if I want to grill foods indoors, is there a certain type of grill pan that’s better. Seems like when I go into stores, there are so many choices and they really range in price. Should I invest in one particular type? Is one type better for cooking and better for you? I was talking to your mom Cara and she said to ask you!
xo
Much Love
Celeste
Hi Celeste. Thank you for asking this question. Perhaps this will trigger a topic for a Spring episode since we are getting into Detox season. Detoxing your kitchen is just as important as your body. I am honestly not too sure about grill pans. But when it comes to pots and pans I do not see the need to go non-stick for anything but an egg pan. I invest in nice stainless steel all clad pans and they clean off with ease on the rare occasion that something does stick. Well worth the investment and classic. Will last forever.
For the egg pan… “they” say Teflon is safe, but me being a skeptic (I am my mother’s daughter), I will assume those those tests were conducted and funded by Teflon ;). I am unsure of the perfect answer here. I go through phases where I will get fairly cheap “green pans” and use them for about a year and replace with any sign of scratches or wearing down. And then recently we bought one of these “cube” pans which tends to clean quite easily but not thrilled with it. I think the copper pan would be worth trying. Copper is a great conductor of heat and they claim these pans to be non stick without the use of non stick chemicals. I might just order one myself!
Dear Cara & Megan
Love ur show. Very informative I have a question just watched the episode on cravings and one of the things I love
is banana bread. I have a great recipe, but of course it uses white flour n sugar. With all the info that I know, you said to use wheat flour. I have heard the consuming wheat is not good for you.
So my question is what type of flour can I replace white with?
Hi Brenda
Please be sure to watch our Gluten episode as well. It’s not that wheat is bad for you, but important to source from a nicer non GMO variety and not eat it all the time. Good to vary it up. And of course, if you are having intolerance issues, then stay away while you are healing the gut.
With baking, it is difficult to swap out flours because each one is a totally different texture and dryness etc. So I would look up a gluten free banana bread recipe to assure it will come out right.
Or, use this as a time when you do indulge in a nice whole wheat banana bread. Our recipe is excellent!