Ba­nana Bread

Triathlon Magazine Canada - - DEPARTMENT - BY SEANNA THOMAS

The­banana bread you buy along­side your morn­ing cof­fee should re­ally be la­belled ba­nana cake. It has, ba­si­cally, the same in­gre­di­ents, miss­ing only the ic­ing to make it a full-fledged desert.

My ba­nana bread recipe is tried and true, and it will give you the en­ergy you need to make it through your morn­ing. Swap­ping out some of the empty calo­ries found in cake with some nour­ish­ing in­gre­di­ents will su­per charge your day, all with­out mak­ing you feel too full or slug­gish.

This is per­fect with a cof­fee in the morn­ing or as an af­ter­noon pick-me-up. It’s also nut-free, so it’s a great op­tion for back-to-school lunches.


IN­GRE­DI­ENTS 3 ripe bananas

(very spot­ted or brown on the out­side)

1 egg

¼ cup avo­cado oil

¼ cup co­conut sugar

1 ½ cups whole grain flour

1 tsp bak­ing pow­der

½ tsp bak­ing soda

¼ tsp sea salt

½ tsp cin­na­mon


1. Pre­heat your oven to 350 F.

2. Peel and mash the ba­nana in a medium bowl and add the egg, oil and sugar. Mash and stir un­til there are lit­tle to no lumps.

3. In an­other bowl, sift to­gether flour, bak­ing pow­der, bak­ing soda, salt and cin­na­mon.

4. Add all the dry in­gre­di­ents to the wet in­gre­di­ents at once. Fold to­gether un­til com­bined.

5. Scrape into a greased loaf pan and bake for 50 min­utes. The top will be browned and crunchy.

6. Let cool in pan for about ten min­utes, then turn onto a cool­ing rack.


For a spe­cial treat, add ½ cup of dark cho­co­late chips when fold­ing dry and wet in­gre­di­ents to­gether.

Will stay de­li­cious wrapped on the counter for 3–4 days. It also freezes well.

Seanna Thomas is a nu­tri­tion­ist from Toronto who runs nu­tri­on­

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