This moist banana bread is packed full of sweet fruit flavor and nutty whole wheat nutrition – and better yet, no added sugar. It’s a good energy booster after a long run or a hike, as recipe creator Torie Beedle can attest, or makes a great breakfast-on-the-go spread with cream cheese.
Marathoner’s Seeded Banana Bread
Makes 1 loaf or 12 muffins
Recipe by Torie Beedle
3-4 overripe bananas
1½ cup Community Grains Hard Red Winter Wheat flour
1 egg, beaten
¼ cup applesauce (1 apple, 1/3 water)
3 tbsp maple syrup or honey
3 tbsp coconut oil (warmed until liquefied)
1/3 cup cooked quinoa
2 tbsp chia seeds
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
¼ tsp ground nutmeg
pinch ground cloves
1 tbsp bourbon, whiskey, or scotch (whatever your preference)
Preheat oven to 350 degrees. Prepare bread pan by lightly coating sides and bottom of pan with coconut oil and then flour.
Mash bananas. Mix in maple syrup or honey, applesauce, egg, vanilla, alcohol, baking soda, salt and spices. Then mix in flour – but do not overmix.
Fold in the quinoa and chia seeds.
Pour into prepped bread pan. Bake for 50-60 minutes. Let cool on rack, then enjoy at the end of a good run!