Nothing makes your home smell better than the smell of banana bread that is baking in the oven. Banana bread is a nutritional snack that offers healthy carbs (from the bananas) and fats (from the coconut oil).
I love bananas because they are such a nutrient dense fruit. They are a great pre or post workout snack (along with some added protein like a nut butter). They are also great as a natural sweetener in baking, yogurt, chia pudding, and smoothies.
This banana bread would make for great pre or post workout fuel because of the high carbohydrate content. The main reason why it is important to refuel with carbohydrates post workout is to replenish the muscle glycogen that was burned during the workout. As you train, the main fuel source is muscle glycogen. The glucose break from the glycogen chain is needed in order to produce ATP, which transports chemical energy and is needed for muscle contractions.
This banana bread can also be consumed for an everyday snack with a nut butter of your choice or as part of a breakfast with some coconut yogurt and chia seeds. I will be experimenting to make a paleo-friendly version of the banana bread. If this interests you, stay tuned!
- 1 1/3 cups brown rice flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp. ground flax seed
- 3 medium (very ripe) bananas
- 2 organic eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract or ground vanilla bean
- 2 tbsp maple syrup
- 1/4 chocolate chips or blueberries or walnuts
How to Make:
- Preheat oven to 350 degrees Fahrenheit
- Mash the bananas, and combine with coconut oil, eggs, maple syrup and vanilla – a blender or immersion blender can be used to combine the liquid ingredients
- In a large bowl add the flour, baking powder, cinnamon, and ground flax seeds
- Add the dry mixture to the wet making sure not to over mix. Fold in the chocolate chips, walnuts or blueberries
- Using a loaf pan grease with coconut oil or use parchment paper to line the tray
- If making as muffins, grease a muffin pan and bake for 20 minutes. Pierce with a toothpick checking that the toothpick comes out clean.
- Bake for 30-35 minutes and let cool in the pan for 10 minutes before letting it cool on a baking rack for another 10 minutes.