Ginger Pecan Banana Bread

Ginger Pecan Banana Bread

battery_android_frame_bolt Post-Run
Eat 30-45 min after

A moist, warmly spiced banana bread loaded with pecans, hemp hearts, and fresh ginger. Slices straight from the fridge make a satisfying grab-and-go option — the combination of fast-acting sugars and moderate protein from Greek yogurt and eggs supports the recovery window without requiring any cooking.

skilletPrep 15 min · Cook 55 min
restaurant4-5 slices
bolt

Carbs

~42g

exercise

Proteins

~8g

Ingredients

Wet Ingredients

3 very ripe bananas (~360 g), peeled
1/3 cup (80 g) unsweetened applesauce
1/2 cup (120 g) plain Greek yogurt
1 large egg
2 tbsp (40 g) maple syrup
1 tsp vanilla extract

Dry Ingredients

3/4 cup (90 g) whole wheat flour
3/4 cup (95 g) all-purpose flour
1/2 cup (45 g) rolled oats
1 tbsp (7 g) ground flaxseed
2 tbsp (20 g) hemp hearts
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 tbsp fresh ginger, grated, or 1/2 tsp ground ginger

Mix-ins

1/3 cup (40 g) chopped pecans
2 tbsp (20 g) dark chocolate chips (optional)
Notes

For optimal recovery, pair a serving (2 slices) with a glass of milk or a protein shake to boost the total protein intake closer to 25-30g. The ginger in this recipe is specifically included to aid in reducing muscle soreness after intense efforts. This loaf freezes exceptionally well. Slice the entire loaf after cooling, wrap individual portions tightly, and freeze. This allows for a quick, grab-and-go recovery option that can be thawed in the microwave or toaster immediately after a run. If digestion is sensitive or for a pre-run snack option, consider using all-purpose flour entirely to reduce the fiber content, though the whole wheat version provides better sustained energy for recovery periods.

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Instructions
1

Preheat the oven to 350°F (175°C). Lightly grease the loaf pan with a neutral oil or cooking spray, making sure to coat the bottom and sides well.

2
Wet Ingredients

In a large bowl, mash the bananas thoroughly. Add the applesauce, Greek yogurt, egg, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.

3 very ripe bananas (~360 g), peeled
1/3 cup (80 g) unsweetened applesauce
1/2 cup (120 g) plain Greek yogurt
1 large egg
2 tbsp (40 g) maple syrup
1 tsp vanilla extract
3
Dry Ingredients

In a separate bowl, whisk together the whole wheat flour, all-purpose flour, oats, flaxseed, hemp hearts, baking soda, salt, cinnamon, and grated ginger.

3/4 cup (90 g) whole wheat flour
3/4 cup (95 g) all-purpose flour
1/2 cup (45 g) rolled oats
1 tbsp (7 g) ground flaxseed
2 tbsp (20 g) hemp hearts
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp ground ginger
4
Combine

Gently fold the dry ingredients into the wet mixture. Mix only until just combined to avoid a tough texture; do not overmix.

5
Mix-ins

Fold in the chopped pecans and dark chocolate chips (if using).

1/3 cup (40 g) chopped pecans
2 tbsp (20 g) dark chocolate chips (optional)
6
Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

7
Cool

Let the loaf cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely before slicing.

8
Serve

Enjoy 2 slices per serving for a substantial recovery meal.

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