Back to School Banana Bread Recipe

A delicious recipe for pre-marathon carbohydrate loading from sports dietitian, Nancy Clark, who I’ve greatly respected for years! Heat a slice for 10 seconds in the microwave for a convenient carb-filled snack 30-60 minutes before exercise. Also,, spread a slice with a tablespoon of peanut butter and drink an 8-oz glass of low-fat milk to add some protein and vitamins and minerals for that back to school breakfast. I like to make double and freeze a loaf for that busy week that comes later!

Serves 12
Nutrition Information: (serving size 1 slice) 135 calories, 24 grams of carbohydrates, 3 grams protein, 3 grams total fat


3 large well-ripened bananas
1 egg (or substitute 2 egg whites)
2 tablespoons oil, preferably canola
1/3 cup milk (I use 1% cows milk)
1/3 to 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour, preferably half whole wheat and half white (the white flour reduces the fiber to avoid contributing to any gastrointestinal distress during an endurance event for athletes)


  1. Preheat the oven to 350 degrees F.

  2. Mash bananas with a fork.

  3. Add egg, oil, milk, sugar, salt, baking soda, and baking powder. Beat well.

  4. Gently blend the flour into the banana mixture. Stir for 20 seconds or until moistened.

  5. Pour into a 4 x 8-inch (10 x 20 cm) loaf pan that has been lightly oiled, treated with cooking spray, or lined with waxed paper.

  6. Bake for 45 minutes or until a toothpick inserted near the middle comes out clean.

  7. Let it cool for 5 minutes before removing it from the pan.

    Source: Clark, Nancy. 92014). Nancy Clark’s Sports Nutrition Guidebook. Fifth Edition.

RecipesFarrah Wigand