Per slice: 135 Calories, 24g Carbs, 3g Protein, 3g Fat
Yield: 12 slices
I always like to make this banana bread recipe when I know I’ll be hiking or going for a long bike ride. It is especially yummy for a pre-exercise snack. On a daily basis, it’s easy grab-‘n-go fuel with peanut butter for breakfast, lunch or snacks, and make a wonderful gift for a hungry friend. It's one of 70 simple recipes for sports foods in the recipe section of Nancy Clark’s Sports Nutrition Guidebook, 4th Edition.
Its key to success is using well-ripened bananas that are covered with brown speckles.
3 large well-ripened bananas
1 egg or 2 egg whites
2 tablespoons oil, preferably canola
1/3 cup milk
1/3 to 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour, preferably half whole-wheat, half white
Preheat the oven to 350°F.
Mash bananas with a fork. Add egg, oil, milk, sugar. Beat well.
Combine the flour, baking soda, baking powder, and salt and then add to the banana mixture. Stir just until moistened.
Pour into a 4” x 8” loaf pan that has been lightly oiled, treated with cooking spray, or lined with wax paper. Bake 45 minutes, or until a toothpick inserted near the middle comes out clean.
Let cool for 5 minutes before removing from the pan.
Source: Reprinted with permission from Nancy Clark’s Sports Nutrition Guidebook, 4th Edition, Human Kinetics 2008 (www.nancyclarkrd.com).