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Bananas for banana bread!

Bananas for banana bread!

B-a-n-a-n-a-s !

When brown bananas litter your countertop there are a multitude of recipes that can be utilized to ensure they do not go to waste. As I looked upon our quickly aging bananas, I wanted desperately to make something delicious while not sacrificing the opportunity to make something healthy as well. Scrolling through the abyss that can make up the great and every expansive inter-web, I couldn't seem to find a recipe I could make without having to walk down to the market.

That's when I turned to Run Fast. Eat Slow and found a solution! This is my take on their recipe, inspired only by the measurements of certain non-negotiables like baking soda. 

My homemade banana bread is gluten free, dairy free and refined sugar-free, and various substitutions can be made (such as using 2 real eggs as opposed to the flax-egg I used in mine).

Bon Appetit!


Ingredients

Dry Ingredients

 Dry ingredients in one bowl

Dry ingredients in one bowl

  • 1.5 cups oat flour
    • Scouring our cupboards I could find only steel cut oats, upon which my roommate (and foodie extraordinaire!) mentioned I could make flour by blending it in our NutriBullet
  • Dash of cinnamon
  • Dash of cardamom
  • Dash of turmeric
  • Dash of Chia seeds
  • 1 TSP baking soda

 

Flax Egg

 Flax seeds after combining with water to make the "egg"

Flax seeds after combining with water to make the "egg"

  • 2 tablespoons raw flax seed
    • Pulse flax seeds in a food processor or NutriBullet. Add just enough water to cover the ground seeds and let sit for at least 5 minutes

 

 

 

 Add wet ingredients to a separate bowl

Add wet ingredients to a separate bowl

Wet Ingredients

  • 3-4 VERY RIPE brown bananas mashed
  • 1/4 cup melted coconut oil
  • Flax egg (or 2 eggs)
  • Squeeze of lemon

 

Optional toppings and additions

  • Roughly chopped cacao nibs
  • Roughly chopped walnuts
  • Dried blueberries
  • Desiccated coconut
  • Whole pecans to top for the "crust"

Method

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  1. Preheat oven to 350 degrees farenheit
  2. Grease a bread pan or muffin tin with coconut oil or any non-stick spray
  3. Add all dry ingredients to a bowl, wet ingredients in another bowl, and flax egg in a separate bowl
  4. Mix the flax egg into the wet ingredients
  5.  Slowly add the dry ingredients into the wet by adding in a little bit a time until there is none left
  6. Mix in any extra garnishes; I like to fold in cacao nibs and walnuts for an extra crunch
  7. Once all ingredients have been poured into a baking tin, add pecans on top to garnish
  8. Bake for 45-60 minutes or until a knife comes out clean
  9. Let cool, slice and enjoy with a dash of sea salt and a drizzle of honey + favorite nut butter spread 

Nutritional Powerhouse Ingredients

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  • Turmeric: *my favorite spice*, this nutritional powerhouse serves as a powerful anti-inflammatory while warding of unwanted pathogens and bacteria in the body

 

  • Cardamom: an aromatic spice useful in promoting good digestion, and killing unwanted bacteria and harmful cells in the body 

 

  • Cinnamon: this common spice is loaded with powerful polyphenols, helping the body fight against chronic illness, inflammation and used to repair tissue damage

 

  • Coconut oil: while high in saturated fat, this oil (when purchased organically!) helps the body absorb the spices above being that they are fat soluble

 

  • Flaxseed:  extremely high in omega-3's this powerful seed has been dubbed, an "anti-cancer fighter," while also containing lignans that help ward off against disease

 

  • Chia seed: these tasty seeds contain heaps of omega-3's, proteins, fat and carbohydrates making them a powerhouse of a seed

 

The Tahoe Rim Trail.

The Tahoe Rim Trail.

Ashland, OR.

Ashland, OR.