Bananas. They’re lovely and sweet with a creamy flavor that works well with other fruits, and when you freeze them you open yourself up to a whole new world of banana enjoyment. Smoothies, ice creams, and other desserts become easy to make and enjoy paleo-style, and they often don’t even need additional sweetening because bananas are so sweet naturally!
Banana bread is good, but chocolate banana bread is better. And this banana bread might even be best, with its rich and fudgy bar-like texture, almond four, coconut flour, chopped chocolate chunks, and nothing but straight up banana as the sweetener.
This smoothie bowl has just about everything good in it, from frozen cherries and cranberries to banana, almonds, dried figs, lucuma powder (or other sweetener), grass-fed gelatin , bee pollen, and more. This is going to be your new favorite energizing breakfast.
Everyone loves French toast, and this banana bread version is delectable with cinnamon, vanilla, maple syrup, raw cacao powder, coconut and almond milks, and a handful of fresh raspberries with sliced banana. Use this blogger’s banana bread recipe for the base.
Chocolate chips are by far the best add-in to banana bread, if you ask me. They’re far superior to walnuts or other nuts that are sometimes through in, and in this particular loaf, bananas and chocolate result in an ooey gooey loaf of amazingly delicious banana bread with almond butter and honey.
Bananas are great as a granola ingredient because they can replace some of the sweetener in the recipe while also adding a delicious banana flavor. The banana nut effect going on here with cashews, walnuts, various seeds, cinnamon, nutmeg, and vanilla is fabulous.
This banana bread is made doubly good by the addition of a streusel topping just like a good old coffee cake. It’s made with plenty of bananas (duh), almond butter, cinnamon, coconut oil, coconut flour, vanilla, and almond flour with chopped pecans to make the topping nice and crumbly.
These breakfast bars are great when you need a quick breakfast on the go. They’re nice and healthy and even have a vegetable! You’ll need zucchini, bananas, almond butter, vanilla, cinnamon, almond butter, and shredded coconut along with a few other ingredients.
Because bananas have a natural viscosity when pureed, you can make them into a pudding without a lot of work in the thickening department. For this pudding, use ripe bananas, cocoa powder, agave nectar (I’d use maple syrup), cinnamon, vanilla, and toasted hazelnuts.
Now this—this recipe is the ultimate way to enjoy bananas. When frozen, they don’t go completely solid but have a frozen ice cream texture. These popsicles are made with nut butter, coconut oil, cocoa powder, and shredded coconut to roll them in.