Low Fat Banana Bread
I by no means advocate for a low fat diet, but the truth is that after a workout, it is best to prioritize protein and carbohydrates. Post workout, fats slow down digestion and absorption of nutrients, and to repair and regrow those muscle proteins you just broke down in your workout and to speed recovery so you are not sore for days on end, it is important to eat a meal based primarily in protein and carbohydrates. With that said, do I have the perfect banana bread recipe for you! Did I mention it is low in sugar too? I like to have a slice of this in a yogurt bowl with a little more powdered peanut butter for a post-workout meal that feels like a real treat.
Ingredients:
3 very ripe bananas
⅓ cup egg whites
2 tbsp greek yogurt
2 tbsp honey (or maple syrup will work)
½ cup oat flour (or ½ cup of cassava flour. I have done this and it made for a more dense bread)
1 cup Bob’s Red Mill 1:1 gluten free baking flour
1 ¼ tsp baking powder
½ tsp baking soda
Pinch of sea salt
A shizzz ton of cinnamon (my go-to is Savory Spice Shop’s ground Saigon cinnamon)
Instructions:
Preheat the oven to 350 F. Mash the bananas in a large bowl and add in wet ingredients. Mix dry ingredients in a separate bowl and then add to the bowl of wet ingredients. Pour everything into a greased bread loaf tin. Bake at 350 F for about 25-30 minutes, or until a toothpick comes out clean. The drizzle on top is a mix of Lakanto powdered peanut butter mixed with honey & water (to keep it low fat). And honestly, it’s best enjoyed the next day after it’s been in the fridge for 24 hours because this bread is very dense and almost cake-like.