This post is bananas

I love bananas in every stage of ripeness, but there is a certain magic quality that brown bananas have, full of sweetness and possibility. My favorite use for ripe bananas has always been banana bread, mostly because there are so many different recipes out there to try and they’re all fairly adaptable.

As a bonus (thanks to my delayed posting), I’m also covering a recipe for banana oat bars that is simple and gluten free.

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Cereal killer

These days, it seems like using the word “carb” is akin to shouting “Voldemort!” in a roomΒ full of wizards. And not without some merit. While carbohydrates are undeniably delicious (my ideal lunch involves a fresh, crusty loaf of bread, butter, and nothing else), the reason we find them so palatable is the simple biological fact…

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