Monday, September 23, 2013

Running Fuel - Banana Bread!

Oh Monday. The weekend was just too short. Again. No surprise, but I have gotten into a great routine on Sunday nights: meal planning and banana bread. Makes the week a little easier and the house smells incredible. Over the past few months, I have really come to find that my banana bread is the best thing to eat before doing my long runs. It keeps me full, isn't too heavy, and is gentle on my delicate stomach. (The less port-o-potties the better...) 


 It is also absolutely delicious for breakfast, toasted with a little butter. If I only make one loaf, there tends to be a shortage by Wednesday mornings since Larry decided he really likes banana bread too...

Banana Bread

3/4 c whole wheat flour
1/2 c oats
1 1/2 tsp baking powder
1 tsp cinnamon (heaping)
1/4 c coconut oil (warm if solid)
1/4 c lite coconut milk
3-4 ripe bananas
1/4 c honey
1 large egg
1 1/2 tsp vanilla
2 tbs chia seeds
2 tbs brown sugar (optional)


  • Preheat oven to 350 degrees. On a lined cookie sheet, place bananas, peels still on. Cook for 15 minutes. Remove an allow to cool.
  • In a large bowl, combine flour, oats, baking powder, cinnamon, and chia seeds.
  • In a second bowl, remove bananas from peels and mash. (I like mine a little chunky) Add honey, coconut oil, coconut milk, egg, and vanilla. Add and combine to the dry ingredient mixture. 
  • Place mixture in a greased 8x13 pan and Sprinkle with brown sugar. 
  • Cook uncovered for 45-50 minutes. (or until a inserted toothpick comes out clean)
This weekend also marked the first day of fall which means I may have to swap in a little pumpkin instead of banana to go with my iced pumpkin latte.