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To All the Banana Bread We Made Last Year…

Remember when we spent the early months of pandemic life baking up a storm? Those times may have past, but banana bread is still delicious. Change up the add-ins with our two recipes to give it a sweeter taste or different texture.


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When making banana bread, feel free try out different flour combinations to allow for intolerances or allergies; these two recipes are both gluten-free. The first variation uses coconut flour, which gives the bread nice flavor and a lot of fiber. Plenty of cinnamon provides warmth; if you want a subtler flavor, use just 1 teaspoon. Change up the add-ins—use dried fruit for naturally sweeter bread or nuts to add texture and a bit more fat and protein. For a real treat, try adding dark chocolate chips.



Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald with permission of VeloPress.