This is not your typical banana bread. Yes, it is gluten-free, processed sugar-free, as well as delicious…but, interestingly enough, uses organic banana peels. And guess what? It is delicious.
Yes, using banana peels is a “thing”. Less waste, more nutrition. This healthy and delicious recipe is from Eat Like You Give A Fork by Mareya Ibrahim and one of its secrets is just that, the humble peel of the banana.
Mareya is a chef, holistic nutritionist, author and inventor. She created this cookbook as a ‘go-to’ guide for anyone looking to eat cleaner, make healthier food choices, and have a more nutritious version of classic recipes…like this Chocolate Chip Walnut Banana Bread.
Mareya’s holistic and positive approach to food is based on eight essential nutritional strategies you can use every day to make healthy eating simple and satisfying:
· Reset Your Taste Buds · Stock Your Real Kitchen · Get Up on Greens · Take a Vegan Fast Break · Go Gluten-Free Super Grains · Fill in with Good Fat · Become Real Dense · Live the 90/10 Rule.
Each strategy is thoroughly explained, with supporting and easy to make recipes.
Here are a few of the delicious recipes prepared by the Melissas’s Produce chefs at a media luncheon.
The best part of Mareya’s recipes is they don’t taste “healthy”. I think you know what I mean.
Today’s Recipe: Chocolate Chip Walnut Banana Bread
This is the first time I have used banana peels in a recipe and was so curious about it. I was quite pleasantly surprise how well it worked.
The browner the bananas the better. Make sure you use organic bananas and clean the banana peels with a good cleaner like Fruit & Veggie Wash from Eat Cleaner —a product that Mareya is the co-creator of.
Chocolate Chip Walnut Banana Bread
- 3 whole washed organic bananas peels on - very ripe
- 3 large eggs
- 3 tablespoons ghee (clarified butter)
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened almond milk
- 1 cup all-purpose gluten-free flour
- ¼ cup chopped walnuts
- 2 heaping tablespoons bone broth collagen protein powder
- 2 teaspoons granulated stevia
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1/3 cup plus 2 tablespoons dark chocolate chips 70% or more unsweetened cacao
Preheat the oven to 375° Line a 4-cup loaf pan (8"x 4"x 2½") with parchment paper.
In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
In a large bowl, stir together the flour, walnuts, protein powder, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared loaf pan, spreading it evenly, and sprinkle the remaining 2 tablespoons chocolate chips on top.
Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week-although there's no way it's making it that long.
Chocolate Chip Walnut Banana Bread is my favorite recipe to use those overripe organic bananas…peel and all.
In addition to enjoying many of Mareya’s dishes we were treated to some wonderful products from brands that she works with and loves.
We went home with produce from Melissa’s Produce to start cooking immediately with, my new favorite chef’s knife from Cangshan Cutlery and the Power Smokeless Grill, that Mareya uses for her demonstrations. It was fun to try samples from Garden of Life, Made in Nature, Bunker Hill Cheese, Vermont Smoke and Cure, and Eat Cleaner.
Having good products, tools and a great cookbook makes eating cleaner and leaner a breeze.
…and then, she paused for thought.