Whole-Wheat Banana Bread

Our typical uses of bananas include oatmeal, yogurt parfaits, and in peanut butter sandwiches. However, sometimes things come up or other meals fulfill us, and we are left with browning bananas. Do we throw them out? Absolutely not! How dare you suggest such blasphemy. There is so much you can do with bananas: you can make cookies, muffins, or…bread! You can still keep it healthy, even though you’re baking. This whole-wheat banana bread recipe is simple, quick, and delicious. The prep time is basically nothing, but you do have to wait in front of the oven like a starving kitten.

Jun062018

Whole-Wheat Chocolate Chip Banana Bars

What do you do when you have over-ripe bananas to be used? Bake, of course! But what to bake? Normally I would make these sweet banana cookies, but we are all out of oats! So I browsed the internet hard to find me something on the healthier side that featured bananas. And…drum roll, please…I came up with whole-wheat chocolate chip banana bars (found it from a great blogger’s site)! Banana bars? Sound weird? They’re not. It’s basically brownie-shaped banana bread with chocolate chips. Yeah, they’re good. Hungry brought them to work and he got major points from his coworkers.

The texture of the banana bars are cake-like rather than brownie-like, light and fluffy. Some hybrid of banana bread and cake. It’s yum. What makes this recipe healthier? Whole-wheat flour, no butter, and not too much sugar. Yeah, there are chocolate chips in it, but I mean, you got to live a little. Some baking recipes are complicated. This one is not. It’s basically mix together, put into sheet pan, and bake. And you know I love easy recipes. Alright, let’s make these delicious banana bars.

Apr022013

Hungry’s Monster Shake

So this is one of my “protein shake” recipes. I have a solid amount of go-to recipes for shakes and they change depending on what fitness goal I am trying to reach. I might add some more protein and calories if I am bulking. I might avoid checking carbs and fats if I am trying to gain weight. If I am cutting I will probably mix some isolated whey with water to minimize carb intake and calories. Right now, I am in a bulking phase, trying to put some quality muscle mass on and increase my strength. Thus, I have a relatively calorically rich, fatty, and protein abundant shake.

First, I place my two scoops of Cytosport Monster Milk in the bottom of the blender. You can use your protein supplement of choice. You can use a mass gainer if you’re really trying to bulk up. It’s up to you. Then I add two cups of milk; I’ve been using 1% lately because that’s what Fit likes to drink. Next comes one (or two) scoops of Breyer’s Natural Vanilla Ice Cream. Finally I throw a banana in there. Blend it until it’s the consistency of your choice and chug, or sip.

It’s not my best tasting recipe by any means but it’s refreshing enough and gets the job done. The reason why I drink protein shakes is that I need to often hit a certain protein intake that reflects my goals. If I’ve only consumed 160 grams of protein in a day and my goal is 225 grams, this shake can reach that deficit. You don’t need to have these shakes to get leaner or bigger and stronger, but they are a convenient and fast nutritional source. It takes me a lot longer to make some ground turkey or beef.

There is a lot of confusion as to when you need to consume protein after a workout. The truth is that you have a rather large window that it is still effective, and I mean a rather large window. Trust me, you’re not going to miss that window. I have my shakes typically after my workouts because I workout on a near empty stomach so I am starving by the end of my workouts and can consume a full dinner and a shake. Again, that’s all up to you.

The master product

If you have any questions relating to this post, please ask so you can stay hungry and fit!

Sep012012

HEALTHY Whole-Wheat Banana Bread

We usually have a bunch of bananas in the house. For fruit salads and more so primarily, for protein shakes (rahh!). However, sometimes we forget about them, or don’t do heavy workouts, so we feel like we don’t deserve one of Chris’ amazing protein shakes (that post is coming up!). So they sit in the lazy Susan cupboard, lonely for attention.

And so later in the week, I stumble upon them in their browning blackish glory. Aha! I know exactly what to do with you! So, the spotted way-too-ripe bananas get pulled from the cupboard and onto our maniacal counter-top. It’s easy, folks. IF you have over-ripe bananas, MAKE BANANA BREAD. I don’t want to hear any excuses. And if you throw them out…you’re in trouble. Let’s get started. I pulled this recipe from here, but altered it slightly (no nuts, nutmeg, etc.).

Prep Time: 15 minutes (I was slow, watching Empire Strikes Back/Diners, Drive-Ins, and Dives)
Cook Time: 50 minutes (on the dot!)
Set Oven To: 350 degrees

Ingredients:

1 stick unsalted butter
1/2 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-3 bananas (I suggest more than one, but that’s all I had to work with tonight)
1/4 cup honey
2 eggs
2 cups whole wheat flour

Remember to get out a bread pan and butter it or oil it up. Sticking is your enemy. Now first, beat the butter, sugar, baking soda, salt, cinnamon, and vanilla in a bowl.

Yes, that is a whisk! I’m moving up in the world!

For this next step, make sure the bananas are mashed as much as possible. Then, mix those bananas, eggs, and honey in. I want it smooooth.

You’re almost there!! The final step is to slowly add in the whole-wheat flour. Put a little in, stir it, put some more in, stir it, and so forth. It should come out looking like this:

Then pour it into your already-greased pan. I lost a good amount of the batter to a tragic accident…my appetite.

Now put it in the oven! Remember it should be at 350 degrees. For me, it took exactly 50 minutes to bake. I took it out, tested it with a fork to see if any batter stuck and it was ready! I usually have to stick it in for another ten minutes or so. It came out really well!

Remember that this only has half a cup of sugar in it. That’s barely ANYTHING when it comes to baking. So don’t feel guilty as you shovel this down, it’s got good ingredients. We always love to put butter on ours, gives it a great added flavor, especially when it’s nice and hot.