Hello FoodGlow friends! These past few months have been consumed by school and work and unfortunately the blog took a little back seat. Thankfully the semester is over and I have a very relaxed upcoming one (bless the fact that I have a spare!) I can’t make any promises with how frequently I will be posting but my fingers are crossed that at least every other week I will be able to cook, shoot and blog a new recipe for you all!
During my blog absence I was working hard to grow my Instagram fan base (if you are not already following go hit that follow button right now! @aemassey4) by posting at least once a week and keeping my daily eats updated through stories. I will for sure be continuing to do that on the regular as it is much faster than typing a blog post!
To help foodglow grow and become the best blog it can be I would love your feedback on what I should blog more about, the types of recipes you want to be seeing and anything that I can improve to make your reading experience more interesting and enjoyable! It’s so great to be back and sharing my passion with my favorite people (you guys!)
Now, onto the good stuff….
These banana bread bars were inspired by the sad spotted banana that was sitting on our fruit plate just dying to be turned into banana bread. Generally in my house bananas are like gold and are a staple in my families diet because they are super nutritious, delicious and versatile! Freeze them for a thick creamy smoothie, mush them into oatmeal or top them with some nut butter for the perfect pre-workout snack.
Banana bread is definitely a weakness of mine because it is so dang tasty. Generally banana bread is not necessarily the most nutritious choice. It normally is full of refined white flour and sugar which I’m sure we know by now is for sure not high or even on the nutrition spectrum. By replacing the flour with coconut flour, omitting the sugar completely and adding some super foods this favorite has been turned into a filling and nutritious powerhouse that will keep you satisfied and well!
Banana Bread Bars:
Makes 8 bars
2 super ripe bananas
1 1/2 tbsp. natural almond butter
1/2 tsp. vanilla extract
1/2 cup coconut flour
1 tsp. ashwaghanda powder (optional)
1 tsp. turmeric
1 1/2 tsp. cinnamon
pinch of nutmeg and ground cloves
1/2 tsp. baking powder
1/4 tsp. apple cider vinegar or lemon juice
1/3 cup hemp hearts
Preheat oven to 375ºF and line a 8×8″ baking tray with parchment paper.
In a small bowl mash the bananas. Whisk in the eggs, almond butter and vanilla.
In a small bowl whisk together coconut flour, ashwaghanda (if using), turmeric, cinnamon, nutmeg, cloves and baking powder.
Combine the wet and dry ingredients and stir in the apple cider vinegar and hemp hearts.
Scoop the batter into the baking tray, sprinkle with unsweetened shredded coconut and bake for 20-25 min.
Allow the bars to cool before cutting. Store in an airtight container in the fridge for up to 4 days (if they last that long)