Living Wildly Well

It’s baking season! The warmth of the oven, the comforting aroma of something sweet, and the joy of creating something nourishing all help to align our rhythm to the cooler days. Baking helps me to connect with the changing season, and banana bread is a timeless and easy to make favorite. AND it is a great way to reduce potential waste of really ripe bananas.

Ripe Bananas: A Sweet Source of Wellness

Did you know that bananas with dark spots might have extra perks? As bananas ripen, they produce higher levels of antioxidants and a compound called Tumor Necrosis Factor (TNF). TNF is studied for its potential immune-boosting and anti-cancer properties, including promoting the natural death of abnormal cells .

While these benefits are promising, it’s important to remain skeptical. Research is ongoing, and ripe bananas shouldn’t replace other healthful habits. *Duh* Regardless, they’re a fantastic source of potassium, fiber, and quick, natural energy. Whether or not you reap all these potential benefits, bananas remain a delicious and nutritious choice.

Why Baking is Good for You

Baking banana bread isn’t just about creating food; it’s about nourishing your soul and home. The process itself is therapeutic: measuring, mixing, and waiting patiently as the bread bakes. It’s a simple act of mindfulness, bringing warmth to your kitchen and heart in the midst of winter’s chill.

So, whether you’re baking to use up overripe bananas or simply craving a cozy treat, banana bread offers more than just delicious flavor. It’s a way to live wildly well—embracing simplicity, connection, and health in your everyday life.

I personally add a tsp of cinnamon or pumpkin pie mix! And if you have an extra sweet tooth, 2/3 of a cup of chocolate chips. I use mini chocolate chips in this and it turned out to be just the right texture.

Recipe from Vitamix:

Ingredients

• 1⅔ cup (200 g) whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt, optional
• ⅓ cup (80 ml) oat milk
• ½ cup (160 ml) date syrup
• ¼ cup (60 g) applesauce
• ¼ cup (60 ml) egg substitute, or 1 large egg
• ¼ cup (60 g) vegan margarine
• 1 strip lemon peel, peeled with vegetable peeler
• 2 (220 g) bananas, peeled
• ⅔ cup (80 g) walnuts

Directions

1. Preheat oven to 350˚F (180˚C). Spray an 8 1/2-inch x 4 1/2-inch (21.25 cm x 11.25 cm) loaf pan with cooking spray.
2. Combine flour, baking powder and salt in a medium-sized bowl. Set aside.
3. Place oat milk, date syrup, applesauce, egg substitute or egg, margarine, lemon peel, and bananas into the Vitamix container in the order listed and secure the lid.
4. Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 10-15 seconds or until mixed. Stop the machine.
5. Remove lid and carefully pour bowl of dry ingredients, along with walnuts, into the container. Secure the lid.
6. Pulse the machine on Variable 5, using the tamper to press ingredients toward the blades as necessary, 10-12 times or until flour is just combined. Pour batter into the sprayed loaf pan.
7. Place in preheated oven and bake for approximately 1 hour, or until a knife inserted into the center comes out clean.