Filed under: Advice, Healthy Eating, Holistic Recipe
Digging through my freezer the other day I realized it has literally become a holding tank for frozen, ripened bananas. Time to make banana bread! Like many people, I always toss my overripe bananas in the freezer knowing that I’ll eventually put them to good use, which is exactly what I did with this new recipe I created from scratch.
Now when I say a “from scratch,” I literally mean that I pulled a rabbit out of my hat on this one. I’ve made standard banana bread a million times, but I wanted to try something a little different and, of course, make it gluten-free, which my body prefers.
I decided to add chopped pear to this recipe when I recalled the Healthy Foodie’s inspiring article last summer on nutrient-packed pears, here are some the health benefits:
- One medium-sized pear has as much vitamin C and potassium as a half glass of orange juice.
- Pears contain 30 percent more of the all-important potassium than their cousin the apple.
- Pears are a nutritional powerhouse offering, along with potassium, high levels of vitamin E, boron, vitamin B2 and fibre.
- They are also a good source of copper, pectin (soluble fibre), zinc, sulphur, phosphorous, magnesium, iodine and vitamin A.
Bananas make up the bulk of this recipe and they, too, are packed with nutrients:
- Bananas are one of the best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. In fact, one banana contains a whopped 467mg of potassium.
- They are an exceptionally-rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon.
- Bananas are a source of vitamin B6 and C, manganese and have long been recognized for their antacid effects that protect against stomach ulcers and ulcer damage.
Recipe after the jump
Continue reading Banana Bread With Pear: Gluten-Free Recipe