This is a recipe that has been tested at many bike races, you will find in my second cookbook Eat Race Win.
I have worked on over the years. It's a merge between Richie Porte's mom's (Australian) recipe, My ex mom in laws (American) and my own take on those two recipes.
Yield: 1 loaf
Prep time: 10-15 min
Cooking time: 35-40 min
3 ripe brown bananas
200 ml non-dairy milk
100 g brown sugar
50 g brown cane sugar
50 ml olive oil
1 whole large egg
200 g flour
140 g almond flour
115 g oats
3 tsp. baking powder
1⁄2 tsp. salt
1⁄2 tsp. ground cardamom
peanut butter or any nut butter
Preheat the oven to 175°C/350°F.
Line a loaf pan with baking paper, then grease it up.
Peel and mash the bananas in a large mixing bowl.
Mix the mashed bananas with the milk, sugars, olive oil and egg until well combined.
Sift the flour, baking powder, salt and cardamom into the bowl.
Add the almond flour and oats, then stir everything until well combined.
Transfer the mixture into the prepared pan and bake for about 35-40 minutes until golden and set. The wider your bread tin is, the faster it bakes. So keep an eye on it!
Remove the pan from the oven and set it aside on a wire rack to cool completely before serving.
Slice and top with fruits, yoghurt and nut butter. Eat at home or make a sandwich and bring it on your next bike ride.
Make it gluten free: Substitute wheat flour with a mixture of 1:1:1 Buckwheat flour, rice flour and corn meal, Then add 1 tsp of Xanthan gum, to keep it from not crumbling
Make double portions and freeze them for a rainy day.
Thank you for reading and cooking.
Keep sharing your dishes with me on social media - it's awesome!
Remember brown bananas are the best!
Take care, lot's of love