Thank you. To each and every one of you reading this post, thank you. I have been absolutely blown away by the support and encouragement you have given me after I shared stories and videos from my 5 minutes on TV this past weekend.
From the countless comments on Instagram and Facebook to the Tweets and emails I’ve received from old and brand new followers… It’s made me feel like the luckiest girl alive to be able to follow my heart and turn my passion into my career.
Your interest and support is what keeps me going. Whether a simple like on Facebook, a repin on Pinterest, or a comment on my blog about how you tried and loved a recipe, you are the ones who have turned my dream into a reality. I want to give every one of you a hug—and a chocolate chip cookie too!
Or maybe a slice of banana bread while I go buy 100 pounds of chocolate chips…
Here in my crazy corner of California, we’ve entered the season of menopausal weather. It’s hot enough for frozen yogurt and shorts during the day, often pushing 80°F, but as soon as the sun sets, I grab my PJs and fuzzy slippers and burrow under blankets, dreaming of coffee and hot chocolate.
It’s the month where you wear every single article of clothing that you own, from swim suits to fur-lined boots, and none of your neighbors give you a strange look at all. They turn on their air conditioner during the day and heater at night too!
So with that in mind, you’ll probably understand why I crave ice cream desserts during the day while I work, but then start shivering just thinking about them after finishing a photo shoot while the sky turns a dusky rose. But even with my chattering teeth, I couldn’t get the idea of a banana split out of my head, so I decided to bake with that flavor combination and came up with Healthy Banana Split Banana Bread!
It starts with my favorite clean eating banana bread recipe as the base. It’s made with whole wheat flour, a hint of honey, and lots of mashed banana. Between the banana and Greek yogurt, the bread is incredibly moist and tender, so you only need a mere tablespoon of butter!
To represent the chocolate ice cream, I mixed miniature chocolate chips into the batter. When it comes to baking, I generally prefer minis over regular-sized chips because they melt more evenly. Plus you’re practically guaranteed a morsel of chocolate in every bite with them!
Because I ran out of my stash of strawberries in the freezer, I substituted leftover cherries from my pineapple upside down cake instead. I figured that since every banana split ends with a cherry on top, nobody would mind! (But if you want a true banana split taste, go with the strawberries.)
While the bread bakes and fills your kitchen with sweet smells, mix up the vanilla drizzle. It’s the last flavor in the ice cream trio! The glaze is a combination of Greek yogurt, agave, Truvia, and vanilla. The Truvia takes a little while to dissolve, so let the drizzle chill in the fridge while the banana bread cools. By the time the bread is as room temperature, the glaze should be ready to cover the top.
Tip: I generally use a plastic bag with an itty bitty corner snipped off to get those long lines crisscrossing the top. As you can see from the sides of the very first photo, I’m a pretty messy drizzler, but it always tastes good in the end!
Although I’m still slightly dreading the bone-chilling transition from fall to winter, at least I can say I’m ready to give up ice cream now that I have this Healthy Banana Split Banana Bread on my counter!