Fuelling on the bike is one of the most important elements to performing at your best, but finding the right food that also tastes good can sometimes be challenging.
I’ve always loved to take banana bread in my back pocket when I’m out training. It’s a fantastic snack that is full of energy and when homemade you can tweak the recipe to keep it healthy and not full of rubbish, that many of the store bought banana breads often contain.
I found this particular recipe many years ago on the back of an oats box, I’ve played around with it and adapted it slightly over the years. I like this recipe as it creates a very dense and moist banana bread. Give it a go for the next time you’re looking for a tasty and nutritious treat to keep you fuelled and full of energy on your next ride.
¼ cup butter, unsalted, room temperature or coconut oil (unmelted)
2/3 cup maple syrup
1 large egg
1½ cups over ripe bananas, mashed
¼ cup milk
2 tsp. Cinnamon
1 tsp. Vanilla
1 tsp. Baking powder
2 tsp. Baking soda
½ tsp. Salt
1 cup oatmeal
1½ cups whole wheat flour or alternative (e.g. kamut flour, quinoa flour etc.)
1/2 cup crushed hazelnuts
(crushed hazelnuts can be substituted for other additions or a combination of extras including other nuts, dates, dried fruit, dark chocolate etc.)
Preheat oven to 180C.
In a medium sized bowl, cream together butter and maple syrup until smooth.
Beat in egg.
Stir in bananas, milk, Cinnamon and vanilla, mix well.
In a separate bowl, combine the oatmeal, flour, baking powder, soda and salt.
Add this to the creamed mixture and continue to stir well and then add in the hazelnuts or alternatives.
Spread the mixture into a buttered loaf pan 9x5x3 inches.
Bake for about 40-50 minutes.
Cool on a wire rack and enjoy.