The Perfect Crag Banana Bread

Written By Shaina Savoy

Why is it perfect? Because I said so.

But really… It’s because it’s moist and sweet—but not too sweet. It’s vegan, it’s incredibly simple to make, you don’t need any weird or fancy ingredients, no egg-alternatives…

And it’s virtually fat-free! So it’s a perfect carby snack to fuel your performance at the crag.

WHY FAT-FREE FUEL?

Athletes perform best with a steady supply of fast digesting carbs both before and during longer duration (>60 minutes) sessions!

During physical activity the body is focused on moving blood and oxygen and energy to the muscles and not to the gastrointestinal system.

So, complex carbs that require more breakdown or are slow to digest, and other types of macronutrients (protein & fats), aren’t really an ideal source before and during exercise.

Your body wants carbs in a simple form… like sugar.

Ingredients

  • 2 cups all purpose flour

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 3 large ripe bananas, mashed (about 1 1/2 cups)

  • 1/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/4 cup unsweetened dairy-free milk, such as oat, almond or soy, room temperature

  • 1/2 cup applesauce

  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F and grease an 8” or 9” loaf pan with a little oil, or line with parchment paper.

  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, mash the banana. Then add the sugar, brown sugar, plant milk, applesauce, and vanilla extract. Whisk together.

  4. Fold the dry ingredients into the wet until just combined.

  5. Pour the batter into the loaf pan, top with extra banana slices if desired, or sprinkle on some chocolate chips.

  6. Place the pan into the oven and bake for 65-70 minutes, or until the toothpick comes out clean and the top of the banana bread is lightly browned.

  7. Remove from the oven and allow the bread to cool in the pan for 10 minutes before removing it.

  8. Enjoy! Store leftovers in an airtight bag or container for up to 5 days in the fridge. You can also place it in the freezer for up to 1 month.

NOTES

This is meant to be a fat-free banana bread, so the recipe doesn’t include additions.

However, if you want, you can add up to 1 cup of some yummy additions such as:

  • Chocolate chips

  • Crumbled walnuts

Shaina Savoy
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