During the early base building phase, when race season is still far off, you can be more flexible with your performance fuels. Rather than eating a gel or bar before training, it's a nice change for the palette to have real food. I love options that can double up as a treat AND a pre-workout snack.
This healthy version of banana bread has a delicious chocolate twist that will fuel your training session and hopefully satisfy your sweet tooth so that you don't overindulge on desserts.
- 1.5 cups whole-wheat flour
- 1/2 cup wheat bran
- 2 Tbsp unsweetened cocoa
- 3 overripe bananas
- 2 egg whites
- 1/2 cup natural, unsweetened applesauce, with no high fructose corn syrup
- 1/5 cup organic canola oil
- 3 Tbsp pure maple syrup
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 Tbsp cinnamon
- Preheat oven to 350 degrees
- Mash together all wet ingredients (bananas, egg whites, applesauce, oil, maple syrup, and vanilla extract)
- In a separate bowl, mix together dry ingredients
- Gradually mix dry ingredients into wet mixture
- Pour batter into a loaf pan and bake for 50 minutes
- Let cool and cut loaf into 10 equal slices
Per slice: 4g Protein, 36g Carbohydrates, 5g Fat, 8g fiber
Jaime Windrow, RD is a Registered Dietitian, the Nutrition Programs Director at The Core Diet and Triathlon Coach for QT2 Systems under the immediate direction of coach Jesse Kropelnicki. Jaime's experience in sports nutrition and triathlon started during the 12 years she danced professionally with the Radio City Rockettes in New York. Now she races triathlons as an elite amateur, with a number of age-group wins and podium finishes in the past 10+ years, as well as a finish in Kona at the Ironman World Championships.