Do you have a recipe or favorite food that no one makes better than your mama? I can think of quite a few.
Scrambled eggs for one…don’t ask okay, I just can’t make them fluffy.
Then there is my Mommy’s banana bread. There are no words. It’s just plain delicious. It is because it is so delicious that I don’t even try to touch her recipe. It never turns out the same. So what I did was take her recipe and modify it more to my healthy athlete liking.
I’ve tried a few times with different variations and they are either crumbly or just plain weird. This attempt actually turned out awesome…and I even measured the ingredients (more or less).
Mommy’s (modified) Banana Bread
Preheat oven to 350°F and grease your bread pan.
Ingredients:
- 1/2 cup Whole Wheat Flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Old Fashioned Oats
- 1/2 cup Oat flour (Oats ground in a food processor)
- 1/2 t Guar Gum
- 1 t Baking Soda
- 1 t Baking Powder
- 1/2 cup Brown Sugar
- 2 t Cinnamon
- 2 T Chia Seeds
- 3 Smashed Bananas (over ripe are the best, the blacker the better)
- 2 Eggs, slightly beaten
- 1 cup Chopped Walnuts (optional)
- Combine dry ingredients
- Mash banana, add egg, add dry stuff.
- Stir or blend well, fold in optional nuts.
- Bake for an hour until toothpick come out clean and bread pulls from the sides.
I know it sounds like a lot of crazy stuff but that’s just what I had on hand. I cut the sugar in half since the banana is usually sweet enough for me. The chia seeds just add extra crunch and fiber. The mixture of flours was just for fun, and the guar gum helps hold it all together since there is less gluten. I also added the baking powder to my mom’s original recipe so that the bread would rise just a titch more. To finish it off I sprinkled a handful of oats on top!
Just a side note, after the bread has cooled I like to freeze individual slices. Just pop them in the toaster and they make a great pre-ride or swim snack.
It appears a Zara-mouse may have nibbled on the corner…
Only 12 days till race day!! So excited! Florida here I come: Clermont ITU Draft Legal Challenge
Zara Guinard 
Sounds like a great recipe…..I might do egg beaters instead of the eggs but sounds like a winner…for me it was my mothers corn bread stuffing that I have never been able to do justice to…so for me I make my version and add grated summer squash……it turns out wonderful…..can’t wait to hear about Florida………….know you will kick butt……….
I’m guessing a total gluten free could be done quite easily with this receipe. The chia adds some binding as well. I’m going to try to tweak it–thanks!
Let me know how it goes! All the gluten-free breads I’ve tried don’t turn out quite right. They are usually too crumbly.