Prep: 10 minutes Cook: 45 minutes
Who doesn’t love banana bread?! It seems that every other week I have bananas in the house that are turning brown and asking to be turned into banana bread. This take on banana bread uses coconut sugar and maple syrup for sweetness. With the addition of cinnamon and vanilla it makes it feel more like fall.
4 medium ripe bananas
1.5 cups gluten free flour
1 tsp baking soda
½ tsp salt
1 TBS cinnamon
½ cup coconut sugar
½ cup Greek yogurt
¼ cup maple syrup
1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- Grease a 9×5 loaf pan.
- In a large bowl mix together the gluten free flour, baking soda, salt, and cinnamon making sure it is thoroughly combined.
- In a different bowl mash the bananas and then add in the coconut sugar, greek yogurt, maple syrup, vanilla extract, and egg.
- Once wet ingredients are combined, add into the dry ingredients and mix. The consistency should be a little thicker like brownie batter.
- Pour the batter into the greased loaf pan and place in the preheated oven. Bake for about 40-50 minutes, or until a toothpick comes out clean.
- Let the bread cool for about 10 minutes and then you can turn it out of the loaf pan and onto a wire rack. Slice, and enjoy!
Let us know how this recipe goes! Load your final product to Instagram and be sure to tag @powerathletehq and #powerathletenutrition #servesone
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Samantha has been an athlete since childhood, focusing on gymnastics, track and field, and cross-country. Samantha found CrossFit, and eventually CrossFit Football as a means to continue personal performance and fill a competitive void. These all led her to Power Athlete, the methodology course, and eventually to earning her Block One. She currently works in the greater Raleigh, North Carolina area as a Power Athlete Nutrition Coach and as a Personal Trainer applying the Power Athlete principles with all of her clients.
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