Since I got back into long trail runs I clearly notice an increase in hunger - having a big meal after a long trail run or race isn't enough - my body is craving consistently for food for the rest of that day..
Packed with all the nutrients your body needs to recover try this super simple, yummy and healthy banana bread recipe. It's super high in protein and great to snack on as it only contains natural healthy ingredients, is plantbased, glutenfree and sugarfree! Give it a try and let me know what you think :)
HIGH PROTEIN BANANA BREAD
3 ripe Bananas
2 cups of cooked Chickpeas
10 Medjool dates
5 TBSP Maple syrup
150g Peanut butter (I used 100% natural peanut butter)
200g Almond flour
1 TSP Cinnamon powder
3 TBSP Milk of choice (I used almond milk)
HOW TO MAKE IT:
1. Mix all ingredients except the walnuts in a blender or food processor (I used a manual blender) till it becomes a doughy texture.
2. Transfer the walnuts into the batter and mix into the dough.
3. Layout baking paper on a tray and transfer the batter - it should be about 5 cm thick.
4. Preheat the oven and bake for 20 minutes at 180 degrees - no longer! Even if the batter is still soft I promise it will firm up lots once it has cooled down and stored in the fridge over night.
STORAGE: The banana bread can be stored in the fridge for 1 week or in the freezer for up to 4 weeks.