Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.

Last week, one of my coworkers asked me to come up with an easy and flexible snack that can be enjoyed with pantry ingredients. Whether you’re fueling up before hitting the gym or satisfying a sweet craving, this loaded banana is a delightful and nutritious choice that keeps you both energized and satisfied. Personally, this has even been my breakfast go-to on light mornings … repeatedly.

It’s only taken me 17 years, but I have finally tried – and fallen in love with – banana bread.  This is the banana bread that makes me go bananas (pardon my pun) 🙂

I love making banana bread because it’s quick to make and low in added sugar; you get the satisfaction of a cake-like flavor, but without a cake’s overpowering sweetness.  A tip I’ve been practicing upon traveling is bringing my vegan banana bread because a) it’s easy to pack and b) it’s perfect as a breakfast or midday snack. This banana bread recipe has accompanied me on college visits, islands, and cities.