Let’s Talk Bananas!

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I am finding inspiration for the UnBox Your Kitchen Podcasts in unexpected and fun ways. Today’s episode is a great example. On Monday, July 24th, I posted the following on the UnBox Your Kitchen Facebook closed group:

“Bananas were on sale and you couldn’t resist buying a lot of
them and now they’re getting too ripe. What do you do with them?”

I was surprised by the responses. I expected to see banana bread on top of the list. The popular reply was to freeze them!

In episode #006 Let’s Talk Bananas I share:

  • what I do with overripe bananas
  • more responses from the group members
  • two banana ice cream recipes
  • my family’s Banana Bread

Grandma's Banana Bread
Grandma's Banana Bread
Rate this recipe
1 ratings
Category: Bread

  • 1 1/2 cup of sugar
  • 1/2 cup shortening
  • 1/4 cup sour cream
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1/2 teaspoon salt
  • 3 bananas; mashed
  • 1/2 cup walnuts (optional)
  • 3 cups flour

  • Preheat oven to 450 degrees.
  • Grease two bread pans; set aside.
  • In medium mixing bowl, mix the sugar, shortening, sour cream, baking soda, eggs and salt until blended. Stir in bananas. Slowly add flour (and optional nuts) and mix.
  • Pour half of the batter into one bread pan, and rest of batter into the second pan.
  • Bake for approximately 45 minutes.
  • Cool on baking rack.
  • Slice and serve.

Author: Cindy (C.K.) Kochis is an Integrative Nutrition Health Coach who transformed her coaching practice as the foundation of Elements For A Healthier Life Magazine. As the Founder and Publisher of her health and wellness magazine, she is providing a forum for people to share their personal stories, professional knowledge, and healthy eating options. When Cindy is not working on her magazine, she is a virtual assistant, author, grandmother, and sassy redhead. She self-published “Get A Compass Not A Clock” (available on Amazon) and “Unleash Your Inner Story” (ebook). For more information about Cindy’s services, please visit ckkochis.com and elementsforahealthierlife.com

- Cook Time: 45 minutes Yield: 24
Serving Size: 2 Loaves / 12 slices per loaf
Calories per serving: 165.62 kcal
Fat per serving: 5.28 g
Saturated fat per serving: 1.49 g
Carbs per serving: 27.82 g
Protein per serving: 2.27 g
Fiber per serving: 0.8 g
Sugar per serving: 14.37 g
Sodium per serving: 123.54 mg
Trans fat per serving: 0.56 g
Cholesterol per serving: 14.58 mg
Nutrition label for Grandma's Banana Bread

Mentioned Links:
Ice Cream Recipe
UnBox Your Kitchen Facebook closed group
UnBox Your Kitchen Newsletter

Thank you for joining me in my virtual kitchen. Stay connected by subscribing to this podcast, the UnBox Your Kitchen Newsletter and Elements For A Healthier Life Magazine.

Let’s eat!
C.K. Kochis, INHC

We would love to hear from you!

Share with us in the comment section below how you enjoy bananas.

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10 Responses

  1. Josephine

    My go to choice is Banana Bread, but for the diabetics in my family, we make banana smoothies and protein drinks!

  2. Debra Oakland

    I love banana bread Cindy. I make one I love and will share with you. Yours sound great with the sour cream in it! Bananas are good anytime, anyplace!

  3. Rachel Kieffer

    I love frozen bananas! I make banana ice cream and also drizzle hot homemade coconut chocolate sauce on frozen bananas. YUM!

  4. Barb Parcells

    You can use those frozen bananas as the base for other flavors of ice cream (for those that have a problem with dairy). I like to add some frozen strawberries, 1/2 cup of almond milk and a little agave for sweeting and … strawberry banana ice cream. I’ve also made chocolate-peanut butter ( I use soy butter because of allergies), vanilla, and peach. This vegan does NOT suffer the loss of ice cream in the summer!

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