(And a Yummy Recipe to Encourage This)

I keep getting these pop-up messages when I’m online regarding why you shouldn’t eat bananas. I’m sick of this. Bananas are getting a bad rap and it’s time someone came to their defense. So here I am.

First of all, they’re rich in potassium. And what’s one mineral that is an over-achiever in protecting the heart from disease? Potassium. I’ll spare you the science, but simply put, it’s not just an apple a day that keeps the doctor away.

Then there’s manganese and magnesium. Bananas are also loaded with these minerals. And why do we care? Because these minerals assist proper functioning of the thyroid gland and its hormonal synthesis. They also assist in appetite control and subsequent weight loss, metabolism stimulation, and organ system efficiency. To top that off, they aid in vitamin absorption: Manganese helps the body absorb vitamin B and E.

And who can live all that well without Vitamins B6 and C? Not you or me. The health benefits of Vitamin B6 (Pyridoxamine) include stimulating co-enzymatic activities, and protecting the immune system. B6 also has positive effects on metabolism, premenstrual syndrome, hormone control, emotional disorders, skin conditions, cardiac diseases, kidney disorders, carpal tunnel syndrome, multiple sclerosis, anemia, arthritis and influenza. In addition, this water-soluble vitamin is helpful in treating lots of problems related to the heart and skin, as well as depression, fatigue, the nervous system and much more. And we all know the benefits and power of Vitamin C, right?

Finally, there’s all that fiber bananas pack. I know you’re well clued in on fiber, so suffice it to say, this is a remarkable fruit that does so much good when eaten. But wait, there’s still more: Bananas also help relieve inflammation, nausea, and stomach ulcers. Plus, bananas help improve gut bacteria since they contain large amounts of prebiotics. (Prebiotics are the stuff probiotics live off of in the gut; prebiotics enable the probiotics to do their job.)

The fact is, one banana contains less digestible carbohydrates than one piece of wheat bread. So you see why I’m up in arms over the anti-banana campaign? The nay-sayers base their “Bananas are a NO-NO” stance on the fact that ripe bananas (deep yellow with brown spots) have a big glycemic impact. If that’s an issue for you, eat them before they get that ripe, for cryin’ out loud! But eat them. They’re too good, and too good for you to ignore or be afraid of.

And I can still go on: Their peels make them great grab-and-go fruits; they’re super easy to eat; they make smoothies taste sweet; they make great substitutes for eggs in baking, and they taste amazing when paired with chocolate or peanut butter.

Oh, and by the way: We’ve all let our bananas get too ripe, so if you don’t want to, or can’t eat them when they’re at that stage, don’t throw them away. Freeze them for smoothies or Yonanas Soft Serve, or for later use in baking or pudding-making.

So all this said (and thanks for listening), I’ll get off my banana soap box by concluding with a recipe for one of the best banana bread recipes I’ve tasted in years (it’s vegan, too boot!). Meanwhile, start eatin’ your bananas; put ‘em in everything; don’t be afraid—they’re just so good for you!

BANANA and BLUEBERRY BREAD (yield: 1 loaf)

2 cups all-purpose white flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

Pinch of sea salt

3 ripe bananas

1 cup blueberries (if using frozen, let thaw and drain well)

3/4 cup oat milk (or other non-dairy milk)

1 tablespoon water

1 teaspoon apple cider vinegar

1/4 cup raw honey

1/3 cup olive oil (if you don’t care if this is a vegan bread, then use melted butter)

1. Pre-heat oven to 350°F. Put all the dry ingredients in a large bowl and gently combine.

2. Mash the bananas to a pulp before adding the oat milk, cider vinegar, honey, water, and oil. Whisk until thoroughly combined.

3. Spray loaf tin with vegetable spray.

4. Make a well in the center of the dry ingredients; pour wet ingredients. Gently fold until everything is incorporated before adding the blueberries. Gently fold in berries. Transfer the batter to the loaf tin; bake for 20 minutes before rotating the tin (this ensures the loaf will bake evenly and the top won’t be more raised at one end).

5. Bake for a further 20 minutes before inserting a toothpick into the center; if it comes out clean the loaf is done! If not, don’t panic, let it bake for a further 5-10minutes and test again.

6. Remove from oven and allow it to cool for at least 20 minutes before attempting to remove it from the tin.

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