As I’m writing this post, I smell it — the yummy, healthy banana bread waiting to be devoured from my oven.
Don’t worry, I’ll exercise enough self control to keep myself from burning my mouth. I can’t make any promises about not finishing off the loaf though — it smells that good!
But, first, back to business! A quick workout recap/looking ahead for this week…
We’ve had amazing weather this weekend! On Sunday, I broke out my old trail running shoes to do 6.5 miles on a local trail. It was absolutely beautiful, and we kept a nice easy pace which made it very enjoyable!
Yesterday, I waited until after work to run so I was fighting to get in a good run before it was completely dark! I got in five miles under 40 minutes and averaged about 7:52/mile. I love when I see those sub-8s on the watch! 🙂
The rest of the week will likely look something like this…
- Today: 30 mins. elliptical, 20 mins. arms strength training
- Wednesday: 30 mins. HIIT treadmill workout, ab interval workout
- Thursday: 30 mins. elliptical, leg circuit workout (will share soon!)
- Friday: 30 mins. cardio, 20 mins. arm strength training
- Saturday: Rest!
And, now, for the best healthy banana bread you’ve ever had…
Healthy Banana Bread
Adapted from Chocolate Covered Katie‘s “Pajama Banana Bread”
- 3/4 c. whole wheat flour
- 1 1/4 c. all purpose flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 c. brown/raw sugar
- 1/4 c. agave/maple syrup
- 2 Tbsp. honey
- 1 1/2 Tbsp. lemon juice
- 3 large ripe bananas, mashed
- Preheat oven to 350 degrees and coat bread pan with cooking spray.
- In a bowl, mix all dry ingredients.
- In a larger bowl, mix all wet ingredients and blend.
- Slowly add dry ingredients to wet, mixing well. (I used my Kitchenaid mixer; could also mix by hand.)
- Pour into loaf pan and put in oven. (If desired, top with walnuts and oats like I did!) Bake about 35-40 minutes or until toothpick comes out clean.
- Enjoy! 🙂
How to “level up” this recipe:
- Substitute 1/4 c. of flaxseed or ground oats for the flour.
- Add in 1/3 c. of berries. (I almost threw in some blueberries!)
How to “level down” this recipe:
- Add in one cup of dark chocolate chips — yum!
- Instead of the agave, use 1/4 c. of raw sugar, but know that your consistency will likely change a bit.