Essential Sports Nutrition


Healthy, delicious homemade banana bread

I love bananas. Karel calls me a monkey.
I certainly didn't take after my mom who has a slight banana allergy but instead, my dad just loved his daily banana (or two).

It's no surprise that I would love banana bread simple because it contains bananas. Plus, I hate wasting food so when my yellow bananas turn spotty, throwing them in the freezer for a future smoothie is a great option but I can't go wrong with making them the star ingredient in banana bread.

I'm still having so much fun with my Run Fast Eat Slow cookbook and I was literally waiting all week for my bananas to turn very ripe so that I could make the Spelt banana bread recipe on pg. 183 of the book. 

To learn more about Spelt, you can read more here. 
Spelt is an ancient form of wheat (cultivated since 5000 BC) and contains much less gluten than wheat so it may be tolerable for those who are gluten intolerant (but it should be avoided by those who have Celiac disease). 

Like many other grains, spelt contains fiber and protein, along with iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, B vitamins and folic acid.

I hope you enjoy this delicious recipe. It is super moist and satisfying with just enough sweetness to excite your taste buds.
I adapted the recipe from the cookbook and modified the ingredients just slightly. 

Spelt Banana Bread

1 1/2 cups spelt flour (or gluten free flour)
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp pink Himalayan salt
1 stick salted butter (Plugra or Kerrygold are our favorite butter brands)
1/4 cup brown sugar (yep - that's it!)
2 eggs
2 large very ripe bananas (mashed)
1 tsp vanilla extract
Handful of unsweetened shredded coconut (optional)
1/2 cup chopped pecans (or walnuts)

1. Preheat oven to 350 degrees F. Use cooking spray to grease a 8 1/2 by 4 1/2 inch loaf pan (or use butter).
2. In a large mixing bowl, combine the flour, cinnamon, baking soda and salt.
3. In a separate mixing bowl, use a handheld mixer or stand mixer to beat together the butter and sugar on low until combined. Add the eggs and continue to beat for 1 minute. Add the bananas and vanilla and beat just until combined.
4. Pour the wet ingredients over the dry ingredients and stir until combined. Fold in the nuts.
5. Pour into the loaf pan and shake the pan to spread out the batter evenly. Sprinkle the top with coconut if using.  Bake in the center of the oven until the top is golden brown and a toothpick in the center comes out clean (about 50-60 minutes). 
6. Transfer the pan to a wire rack and cool for 15 minutes. Use a knife around the edges to loosen and to carefully remove the loaf.