Banana Bread

A twist on a good ol’ classic and one of life’s simple pleasures. Banana bread is always a winner and never goes out fashion.

WHAT’S GREAT ABOUT THEM?

These are a great pre or post-training energy hit or snack out on the trails. I decided to pump up the protein by adding the yoghurt and this means you don’t need to add oil. Another bonus of the yoghurt is that it keeps the bread moist. That’s winning in my books. The nuts add a crunchy texture as well as good source of healthy fats. This recipe is full of energy providing carbohydrates. The bonus of that energy is it keeps you out on the trails for longer and more often. Making it pure goodness in a loaf.

INGREDIENTS – MAKES 1 LOAF (11 SLICES)

7 ripe medium sized bananas 2 eggs 1/3 cup of honey (optional – included in nutritional breakdown) 3 teaspoons of vanilla essence 2 teaspoons cinnamon 3 teaspoons of baking soda 1 cup Chobani fat free Greek yoghurt (or full fat if that’s what you prefer – no fat included in nutritional breakdown) 2 ½ cups of flour (I used white flour. You could try spelt or buckwheat for gluten free and higher fibre) 1 cup of chopped walnuts 3 tablespoons cocoa powder (optional)

DIRECTIONS

1. Line a loaf tin and pre-heat a fan forced oven to 170° Celsius. 2. In a mixing bowl big enough for all ingredients, mash the bananas. 3. Add the eggs and mix until well combined. 4. Add the honey, vanilla essence, cinnamon, yoghurt and baking soda. Lightly mix together. 5. Add the flour and combine. 6. Fold in the chopped walnuts. 7. Spoon the mixture in the bottom of the tin and sprinkle cocoa powder over it. Spoon more mixture covering the cocoa powder. 8. Bake for 60-70 minutes. Let cool completely in the tin.

SERVING SUGGESTIONS:

Top with ricotta and a drizzle of maple syrup Almond or peanut butter.