Whole wheat banana bread

This Banana-Vanilla Smoothie bowl is a great way to satisfy your sweet tooth while also packing a powerful nutritional punch. Smoothies are versatile – they can be enjoyed for breakfast, as a snack, or used as a post-workout recovery shake. For extra protein, add a scoop of vanilla protein powder. They also provide a delicious way to sneak in some extra vegetables and fruits into your diet.

High in potassium and packed with other vitamins and minerals, bananas are great fuel for athletes.

Without all the sugar and oils that is commonly found in store-bought versions, this version of banana bread is a quick, easy and healthy way to satisfy your sweet tooth.

Health Elevation Banana Bread

Ideal for a healthy treat or a pre-training snack.

Prep Time: 15-20 minutes

Cook Time: 50-60 minutes

Passive Time: 15 minutes

Servings: 1

INGREDIENTS

• 1.5 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 cup sweetener of choice (Honey, maple syrup, or xylitol works well. Other granulated sugars can also be used.)
• 1 tsp vanilla extract
• 1/2 cup yogurt (If using reduced fat versions, drain the watery parts of the yogurt before adding to the mix. For vegan version, use coconut yogurt.)
• 1/2 cup add-ins (e.g. raisins, chopped dates, pecan nuts, or dark chocolate chips (optional, but recommended).)
• 1 tbsp rolled oats for topping
• 2 mashed bananas ripe and preferably a bit spotty

INSTRUCTIONS

1. Pre-heat the oven to 180⁰C.
2. Combine all the dry ingredients, except the rolled oats, in a large mixing bowl.
3. In another bowl, beat together the yogurt, eggs, vanilla extract, sweetener and bananas with a handheld mixer or stick blender
4. Pour wet ingredients into the bowl with the dry ingredients and stir until combined. Fold in the add-ins, if using.
5. Pour batter into a greased medium-sized bread loaf pan. Sprinkle rolled oats on top.
6. Bake in the oven at 180 degrees Celsius for 50-60 minutes or until a knife that is inserted in the middle comes out clean.
7. Transfer to the banana bread to a cooling rack and let cool for 15-20 minutes.

RECIPE NOTES

This bread will last 3-5 days in the fridge if stored in a sealed container.