Personally, keeping bananas around long enough for baked goods can be somewhat tricky - especially during the summer! On one hand, I actually really like bananas so it’s hard for me not to eat them just on their own… which then leaves me with no bananas for baking. I also love freezing bananas to add to smoothies- frozen bananas leave smoothies so creamy and the perfect consistency .. again leaving me with no bananas. However, if I keep too many around, and they get too ripe.. Well.. we all know what’s bound to happen in the summer- fruit flies! So in order to avoid those pesky little things, I knew I had to bake something up ASAP with the two spotty bananas I had on my counter.
Inspiration for this loaf came from a few different places. I was first in the mood to play around with my coconut flour banana bread so I used that as my inspiration for this loaf. I then decided to sub out the peanut butter for tahini because tahini has a similar consistency and fat content to peanut butter and works great in other baked goods so I felt comfortable making that switch. Last but not least, I had a ton of fresh blueberries in my fridge so naturally I had to go with the blueberry lemon route for this loaf.
All in all I think this is a winner! I’ve even made it without any added sugar. You can definitely tell it’s not a sweet dessert loaf if you go that route, but I think it works great as a snacking bread that won’t spike your glucose and that can be paired with some nut butter, jam, or added to your favorite yogurt bowl!
Check out more loaf recipes on my blog www.sweetescapekitchen.com