Banana Bread Bowl with Greek Yogurt, Sliced Banana, and Almond Butter

Symptom check-in

• POTS: I could barely get out of bed this morning. Every time I stood up I had to grab onto something — my heart was racing and I felt that grey-out feeling behind my eyes that means I've been horizontal too long. I'd been putting off eating and I knew I needed something fast.

• Vestibular migraine: None.

• Lupus: None.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Banana provides potassium which supports blood pressure regulation; the combination of carbs from the banana bread and protein and fat from almond butter and yogurt helps stabilize blood sugar and sustain blood volume through a crash morning
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	—	This meal doesn't specifically target lupus symptoms

Ingredients (makes 1 loaf — about 10 slices)

Banana bread

• 3 very ripe bananas, mashed

• 2 eggs

• 1/3 cup melted butter or neutral oil

• 1/2 cup brown sugar

• 1 tsp vanilla

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp cinnamon

• Pinch of salt

Bowl

• 2 to 3 slices banana bread

• 1/2 cup Greek yogurt

• 1 banana, sliced into rounds

• 2 tbsp almond butter, warmed

• Pinch of cinnamon to finish

Steps

1. Make the banana bread — Preheat oven to 350°F and grease a loaf pan. Mash the bananas in a large bowl until mostly smooth. Whisk in the eggs, melted butter, brown sugar, and vanilla. Add flour, baking soda, cinnamon, and salt and stir just until no dry flour remains — do not overmix or the bread will be dense and tough. Pour into the loaf pan and bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack. It slices much better once fully cooled.

2. Warm the almond butter — Spoon the almond butter into a small bowl and microwave for 20 to 30 seconds until it's loose and drippy. Stir once.

3. Build the bowl — Break or slice 2 to 3 pieces of banana bread and arrange them around the edge of a wide shallow bowl. Spoon the Greek yogurt into the center. Fan the banana slices out over the yogurt in a neat row. Drizzle the warm almond butter generously over everything so it pools into the yogurt.

4. Finish — Dust lightly with cinnamon. Eat it while the almond butter is still warm and the yogurt is still cold — that contrast is the whole point.