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Banana Bliss Bread

Banana Bliss Bread


We have a problem with our bananas. It seems our apartment, though sun filled and wonderful, also has a way of turning our bananas too brown too fast. We've tried a million different places to buy them, but it always results in the same thing--brown bananas in just a few days. Tired of throwing them out, I decided to use the over ripe bananas for banana bread. 


It took a few tries to get this recipes right but they are so insanely right. YUM. They're moist and almost fudgey, with a hard chocolate shell, gooey center, and bites of chocolate chips inside. I've pretty much been inhaling them to be honest. 


And while I wouldn't recommend you eat this every single day, the ingredients do have some benefits, especially around your period. Collagen can lighten period flow (at least for me), and has a ton of benefits including strengthening joints, strengthening the stomach lining, and clearing up skin. Banana helps to reduce cramps and also provides vitamin C. Flax helps to ease digestion and is also a great source of Omega-3s. Cinnamon and Dark Chocolate are both antioxidant rich, topping off an insanely delicious but still relatively nutritious banana bread. 

This is good in the fridge for up to a week, but I guarantee it won't last you that long. Enjoy! 



Banana Bliss Bread

(Gluten Free, Dairy Free)

Servings: 10 slices 

Prep Time: 10 Minutes

Cook Time: 37 Minutes

Cool Time: 15 Minutes

Total Recipe Time: ~60 Minutes


- 1 egg

- 2 teaspoons baking powder 

- 3 ripe bananas 

- Cinnamon (to taste)

- Nutmeg (to taste) 

- 1-2 tablespoons ground flaxseed 

- 1/3 cup creamy almond butter 

- 3 tablespoons maple syrup 

- 1 tablespoon vanilla extract 

- 1 capful Vital Proteins Vanilla Collagen Creamer 

- 1 dash of almond milk 

- 1 1/2 cups almond flour 

- Chia seeds (as desired) 

- 1/2 cup dark chocolate chips 

- 1-2 squares of melting dark chocolate


- Preheat oven to 350 and grease bread pan with coconut oil, butter, or grease of your choice 

- Mix all ingredients in large bowl until smooth except one banana, melting dark chocolate, and chia seeds 

- Spread evenly into bread pan, using a spatula to smooth around edges 

- Slice remaining banana thinly and top the batter with slices, cinnamon, and nutmeg 

- Place in oven for 35 minutes or until knife comes out cleanly from bread 

- Turn oven up to broil for 3 minutes or until bananas on top are slightly golden 

- Remove from oven and let cool about ten minutes 

- Melt squares of dark chocolate and a bit of coconut oil for thirty seconds at a time until melted, stirring well each time as the chocolate will melt much faster this way (only took me one minute total) 

- Pour over bread and top with more cinnamon, nutmeg, and chia seeds 

- Serve warm or cold, will stay good in the fridge for about a week

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