Westside LA Team In Training - Winter 2009 Marathon & Half Marathon Team

I’m definitely a morning person, and I’m a huge fan of breakfast breads and muffins.  A dozen blueberry muffins have been known to disappear from my kitchen in a matter of days, and don’t even get me started on the gigantic treats behind the pastry case at Coffee Bean.  Unfortunately, those whoppers at the Bean will set you back 39 grams of sugar and 24 grams of fat.  Now I know we’re all burning a ton of calories on our long runs, but these are a blood sugar crash waiting to happen and I guarantee you’ll be hungry again in an hour or so.

This is where one of my favorite recipes comes in.  It’s a thick, chewy, dense banana bread that is totally satisfying and gets most of its sugar from mashed bananas.  The rolled oats also add a healthy dose of whole grains.  This banana bread is great for breakfast, or for a late afternoon pick-me-up if you need a little sweetness before your evening run.  If you want more protein, add some chopped walnuts or pecans.  If you have a sweet tooth, throw in some semisweet chocolate chips.  For this version, I added some slivered almonds on the top.  I bring a slice to work, microwave it for about 20 seconds, then add a thin smear of peanut butter on the top.  Hope you enjoy!

Banana Oatmeal Bread

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

3 large ripe bananas (the browner the better)

3/4 cup buttermilk*

1/3 cup packed light brown sugar

2 egg whites (or 1 whole egg)

2 tablespoons canola oil

1 cup rolled oats (instant oatmeal will probably work too)

1 and 1/2 cups whole wheat or all-purpose flour

1 teaspoon grated nutmeg

1 and 1/2 teaspoons baking soda

*You don’t have to buy buttermilk!  To make 3/4 cup, put 3/4 Tb white vinegar in a measuring cup, then fill to 3/4 with whole milk.  Stir, and let set for a few minutes.

Preheat the oven to 375 degrees.  Spray a loaf pan or a muffin tin with non-stick cooking spray.

In one bowl, mix the bananas with the buttermilk, sugar, egg, and oil, then add the oats.  In another bowl, combine the flour, nutmeg, and baking soda.  Pour the wet ingredients into the dry and quickly stir them together.  Fill the muffin tins or loaf pan about 2/3 full.  Add slivered almonds to the surface.  Bake until golden brown and springy when pressed lightly with a finger, about 25 minutes for muffins or about 35 minutes for a loaf.  Remove from the pan and set on a rack to cool.