I know, I might be the worst blogger ever. I go on giant hiatuses and then come back and then disappear again!
I meant to post this ONE week ago, but here I am. Two weekends ago I ran the D.C. Half Marathon. I finished strong and felt great. I realized I have come to be a stronger runner, and then decided I needed to be stronger athletically. I went out and bought some weights and started doing some cross training. This weekend, I ran the Cherry Blossom 10 mile run. I felt great. Powered through the entire race and finished in 1:32. Averaging a pretty respectable 9:13/mile. Ideally, by this time next year I will average an 8:30/mile in 10+mile runs. I’m also aiming to get my 1 mile time down to about 6:30 and maximize my cardio by adding more short length sprints.
Anyway, when I’m in my running zone, I tend to bake and cook less. I just crave more vegetables and grilled steaks, hence the reason for the lack of posting here. But, when I do run, I love bananas. Unfortunately, because I live in a city, it’s hard to get good fresh produce. So when I do see delicious bananas, I have a tendency to buy boatloads of them. So I make banana bread. I make mine with a healthy dose of flax seed (sometimes some wheat germ) and sprinkle generously with walnuts and sunflower seeds. I bake it in a 9 x 13 pan so I can have a lot of walnuts and sunflower seeds crunching on the tops. As always, I dialed back the sugar. This banana bread is super easy and moist. I leave it on my counter with a butter knife so I can slice off little squares as I pass by.
Banana Bread (adapted from Food & Wine Annual 2009 best recipes)
- 1 1/2 cup of mashed banana (about 3 bananas), I’ve used up to 2 cups of banana for very moist bread
- 3/4 cup of sugar
- 1/2 cup of canola oil (I have used butter with very good results too)
- 2 eggs
- 1 1/4 cups of all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1/4 cup of flax seeds
- 1 cup of roasted walnuts
- 1 cup of roasted sunflower seeds
- Mash the bananas
- Whisk in sugar, oil and 3 eggs.
- Stir in the flour, baking soda, salt, and flax seeds
- Preheat the oven to 350 Fahrenheit
- In an oiled and flour dusted pan, pour the batter
- Sprinkle the walnuts and sunflower seeds evenly over the top
- Bake for 30 minutes, or until a tester comes out clean and the top is golden brown
This banana bread gets very brown, so I bake mine on the lower rack of my oven so it stays a golden hue. Should you like darkly gold breads – feel free to bake it higher up.