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. When it’s homemade you can tweak the recipe to keep it healthy or make it a quality guilty treat 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 experimented with it 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 or want a snack to go with your morning coffee.
¼ cup butter, unsalted, room temperature or coconut oil (unmelted)
2/3 cup maple syrup or honey or your choice of sweetener
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 or walnuts
(crushed hazelnuts/walnuts can be substituted for other additions or a combination of extras including other nuts, dates, dried fruit, dark chocolate etc.)
*Dark chocolate spread and organic peanut butter (optional extra)
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/walnuts or alternatives.
Spread the mixture into a buttered loaf pan 9x5x3 inches.
*If you want to take your banana bread to the next level, spread half of the mixture into the pan and then spread a layer of dark chocolate spread lightly over the top of it and then a layer of organic peanut butter before adding the remainder of the mixture over the top.
Bake for about 40-50 minutes.
Cool on a wire rack and enjoy.