Sunday, August 8, 2010

A nice use for those over-ripe bananas

I am one of those weird people that like their bananas super under-ripe. Not completely green, but I definitely like hints of green on the banana and definitely no spots. It is just too sweet for me once the fruit gets to that point, and yet usually the last one or two bananas in the bunch is always past the point that I like to eat it by the time I get to them, especially if it has been warm in my kitchen, which has been everyday this week.

Luckily for me, however, I stumbled across this great and easy recipe for banana bread in Triathlete magazine that specifically asks for overly-ripe bananas, lots and lots of spots a plus, and is incredibly healthy to boot. As I near the date of the triathlon and marathon I have done a pretty scattered job training for, the new few weeks promises to be filled with lots of long runs and bikes to make up for all the mileage I failed to put in earlier this summer.

This recipe is a favorite of Australia pro-triathlete Kate Major:


1/2 cup semisweet chocolate chips (I like Trader Joe’s organic, but there's also nothing like classic Nestle!)
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3 very ripe bananas
1/2 cup sugar
2 large eggs

If you'd like, you can always add some walnuts or raisins for additional variety.


Preheat oven to 400 degrees F.

Mix all ingredients together well.

Pour into a greased loaf pan.

Bake for 30 to 45 minutes. Let it cool before serving.

Perfect for breakfast or a pre-workout snack!

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