All in on the carbs, this is the banana bread I ate during my Everest in 2021. It has a deep banana flavor drawn out by the added sugar and very little oil means it isn’t too heavy to digest during exercise.
Total time: 1 hour 10 mins.
Materials: Mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1-2 tbsp oil (olive, sunflower, etc)
- ½ cup sugar (any combo of white granulated, brown, and/or coconut)
- 3-4 browned bananas
- 2 eggs
- Dash vanilla
- ¼ cup milk (I use 2%)
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions:
- Preheat oven to 350˚F. Butter a loaf pan.
- In a mixing bowl (or processor), mash 3 browned bananas (medium sized), 1 tbsp oil, ½ cup sugar, and ¼ cup milk together.
- Add 2 eggs and a dash of vanilla, and mix to combine.
- In a measuring cup, add 2 cups flour, 1 tsp baking soda, and 1 tsp baking powder.
- Add the flour mixture to the banana mixture and stir until just combined.
- Pour into buttered loaf pan and bake at 350˚F until brown on top and cooked through, about 1 hour.
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