I have a thing for banana bread. And with the volume of bananas we have in our house… I pretty much always have super ripe bananas and that means banana bread or nice cream. I needed an after-school snack so I whipped up this super easy recipe in my food processor. Made mini loaves – one without chocolate and three with. My kids love banana bread. My dad has it with coffee and my husband always eats it as dessert after dinner. I typically like a piece before my runs because it’s easy. I added some chia and flax to this to amp up the Omega’s and protein. Totally plant-based and gluten free as the oats serve as the flour. Can be made in your blender or food processor so that makes it easy to clean up too.
I hope you guys had a great weekend. Our youngest went on a church retreat. We had a nice relaxing weekend. Dog walks, bike rides and a run through Amish country. This week begins my three week taper/recovery after last week’s peak of 86+ miles. My body needs a recovery, refueling and a reboot. I’m still struggling with the new meds I was put on for my restless leg so I’m going to deal with that and focus on lots of stretching and rolling.
2.5 cups of gluten free, rolled oats (I love Bob’s Redmill)
3 large bananas
1/2 cup of nut butter (I used Justin’s peanut butter)
1/4 cup of cashew milk (I used Silk unsweetened)
1/4 cup of coconut sugar
2 teaspoons of chia seeds
2 teaspoons of flax seed meal
Pinch of salt
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
Dark chocolate chips (non-dairy)
Preheat your oven to 35o degrees and spray your loaf pan/pans or muffin tins with coconut oil.
Into your food processor, add your oats and pulse them until a flour is achieved. Then add the remaining ingredients through cinnamon. Blend until combined – scraping the sides down as necessary. If you’re splitting the batter up – making some with chocolate and some without – pour your batter into the pan/tins that you want without chocolate. Then return the bowl to your food processor and add as much chocolate as you like (1/4 cup is good). Pulse a few times to break up the pieces. Then pour into your prepared pans. I top with extra chips and banana slices but that’s optional. Bake for 25-30 minutes or until a toothpick comes out clean.
Let cool completely before slicing. Serve or store in an airtight container in the fridge.
Last week I finished out with 86.84 miles. Saturday was a rest day and then I started my week back out on Sunday running hills through Amish country. This week I’ll be taking my mileage down about 25-30% in preparation for race day and my taper.
Sunday: 11 hilly outdoor miles
Monday: 12 outdoor miles
That’s it from here. Time to take the pup for a walk. Oh and by the way if you have a snapchat come follow me at: kneadtocook.
Congrats to all the Boston Marathon finishers!!!
— Knead to Cook