How Bananas Saved the World…

6 Good Reasons to Eat a Banana Today

Just Kidding.

But Bananas are considered the world’s perfect fruit because only 2% of people are allergic to them. However, sometimes, bananas can fool an allergy filled system. When my system is filled with allergens from other foods, bananas can make them momentarily worse. There’s been research on this – btw – not just making this up. It falls under a “cross reactive food.”

My daughter happens to be one of the people who are allergic to bananas, so I’ve accidentally poisoned her a number of times. (Wow, did I just admit child endangerment in public? She’s over 18, child services won’t do anything.) Don’t worry, she doesn’t go into anaphylactic shock or anything; she just gets a little itchy. We actually didn’t learn this until she was over 18. I’ve made recipes and added bananas, then didn’t think to warn her when she picked up the carrot cake or the brownies.

Other benefits of bananas include:

  • Vitamin B6 – .5 mg
  • Manganese – .3 mg
  • Vitamin C – 9 mg
  • Potassium – 450 mg
  • Dietary Fiber – 3g
  • Protein – 1 g
  • Magnesium – 34 mg
  • Folate – 25.0 mcg
  • Riboflavin – .1 mg
  • Niacin – .8 mg
  • Vitamin A – 81 IU
  • Iron – .3 mg

Helps with: digestion problems, heart disease (cause it’s high in fiber), and anemia.

Okay, so we’re actually getting to the real reason for this post. I made banana bread/muffins today and they were sooooo good, I had to share.

I’m an average cook. I’m pretty damn good at throwing things together and coming up with something pretty wonderful. (It runs in the family – you should try my mother’s cream-of-nothin’-soup) Therefore, measurements are approximate. I learned from my grandmother, who sometimes made the world’s best fudge; she believed you had to feel the recipe. Measuring cups are for suckas. (Hence, the “sometimes” in the world’s best fudge).

Okay, recipe with running commentary, and in relative order. (Don’t you hate that recipes list the ingredients in random ways?)

 

Banana Bread/Muffins

 

2 Eggs (that’s exact, but I didn’t say small, medium, or large; mine were medium brown).

A little more than 1/3 and less than a 1/2 cup of oil – the type of oil is important. Do NOT use vegetable oil! If you have that shit in your cabinet, toss it in the garbage now. The only thing crisco is good for is slipping off a too-tight ring. Do not put that crap in your in your baked goods. It’s not good for your body. If you’re trying to be healthy, why is that in your cabinet? I used about half coconut oil, half olive oil. And make sure that’s the real stuff too. Legally (?), they can sell oils that are actually mixed and label it as “pure.” Who passes these freaking laws? I know there’s a lot of information online about the good and bad of coconut oil, but here’s why I think it’s more good than bad.  Number one rule of health is to know what you’re putting into your body, folks!

1/3 ish a cup of Greek yogurt. Make sure it’s as close to Greek as possible. It’s not sweetened, it does not have cane sugar, fructose, etc. If you have problems with dairy, you could probably use coconut yogurt, but I’ve only ever seen that with added sugars; not sure how that will work. I used Fage brand because I like their ingredients above most of the things available on the American market.

1 tsp-ish of vanilla extract. (Although I prefer vanilla paste, I just haven’t found it lately. If you haven’t tried vanilla paste – it’s fabulous. So much better than the extract with alcohol, and you can use it straight in the greek yogurt, no alcohol taste!)

1/4 to 1/3 cup of honey.  Again – watch the honey. Do not buy that stuff in the bear jar. Legally (again with that ?), honey companies can add high fructose corn syrup and not list it on the label. Buy the stuff that’s real, do some research.

3 large ripe bananas.  Mmmmm….

Mix all those things up in a bowl. I, personally, like the bananas a little chunky.

Add the rest straight to this bowl. (Screw that whole whole bowl for wet, bowl for dry, bowl for spices. Please, who wants to do all those dishes?!)

Cinnamon. How much do you like cinnamon? I added like three or four healthy shakes from the container. I’m going to assume it was more than a half a tablespoon, probably less than a whole… but, when all was said and done, I felt it needed more anyway.

2 dashes of nutmeg and cloves (then I added an extra dash of cloves). Again, these are shakes from the container. I got all nostalgic for pumpkin pie. Mmmm.  I taste tested then because, well, because. And from there, it almost went no further. I really wanted to sit down with the bowl then and there.

Baking soda. Don’t add too much! That sucks. I did a dash and a half. Most people would do a half or full tsp. Do not do more than that.

1 and 1/2 to 1 and 3/4 cup of Flour – I used Almond Flour. Do not use that bleached white flour crap. Again, that goes into trash with the vegetable oil, and you better not have any of that white sugar in your cabinet either. Throw it away, throw it away now! White flour and white sugar products are poison to your system. As is that high fructose corn syrup. Don’t do that to your body. It better not even be out on your counter – if you’re one of those people who get all the ingredients out – how cute you are – but if you took that out, get rid of it now. Don’t let it near these muffins. Back to the flour now. Coconut flour is too sweet for this recipe. You can use oat flour. The almond flour will help this come out yummy and moist. Oat flour will be a little drier, but not too much so.

Walnuts. We know the rules by now, right? No salt, no sugar, just all natural, unmolested walnuts. Check the label. I used about a handful or more of the walnuts (Hey, I’m not cooking for anyone else, it’s okay if I put my hands in this stuff). Because I used almond flour, I didn’t want to use too many walnuts.  People with nut allergies are obviously going to use the oat flour and skip the walnuts, right?!

Raisins. Weird? I guess I was thinking breakfast cereal. Right?! We got cinnamon, nuts, raisins. I got crazy. And it was yummy.  Okay, so 2 handfuls of raisins.

Cook between 15-20 minutes for muffins and 30-40 minutes for bread at 325. Keep watch. Do not let them get too brown on top.

 

 

So, end results:  I decided against the bread and made muffins. As I said, I wish I’d added more cinnamon. But they were very moist and delicious. These will not last on your counter. If you’re going to have them for more than a day or two, put them in the fridge.

There you go: no butter, no sugar, no poison to your system. Tasty, healthy, nutritious muffins for breakfast or snacks.

Consider the ingredients in this – even the honey has nutritional benefits for your body sugar does not. Almonds have nutritional benefits, as does oat flour. All of these far outweigh anything white sugar or white flour can offer. White flour is like sugar to your system. So – the basic chocolate chip cookie – poison: white flour – sugar. white sugar – sugar. milk chocolate – sugar and fat. But, hey, the egg is good for you.

Much love and let me know how it goes!

 

 

 

 

About Noreen Lace

Originally from the Midwest, Noreen Lace received an MFA from California State University where she now teaches. She believes in the beauty of language to express the darkness in life. She is the author of two novellas, West End and Life of Clouds, as well as a book of short stories. Here in the Silence. Her fiction and poetry have appeared in national as well as international journals, including The Chicago Tribune's Printers Row Journal, The Oleander Review, Vine Leaves Press (Australia), Silver Stream Journal (Ireland), Pilcrow and Dagger, Fishfood, and others. "Memorial Day Death Watch," a memoir of her father's passing, placed as a finalist in Writer Advice, while her poem, "All at Once," was published as a finalist in Medusa's Laugh Contest issue. More work is always in progress.
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