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Nancy Clark’s Banana Bread

Guilt-free banana bread that will fuel your day.

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


  1. Preheat the oven to 350°F.
  2. Mash bananas with a fork. Add egg, oil, milk, sugar. Beat well.
  3. Combine the flour, baking soda, baking powder, and salt and then add to the banana mixture. Stir just until moistened.
  4. 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.
  5. 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).

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