Go Bananas for These Banana Recipes



Bananas pack a mean punch when it comes to nutrients. They’re a quintessential runner’s fuel – a quick, convenient, portable snack that is also high in potassium, and potassium is an important electrolyte that is lost in sweat. Make bananas part of your post-training run fuel and register today for Rock ‘n’ Roll Savannah!


Here are some great recipes made with bananas!


Gluten-, Dairy-, Egg-, and Soy-Free Banana Bread

2 ½ cups almond meal
2 tsp. baking powder
1–2 tsp. cinnamon
¼ cup nuts and/or chocolate chips
2 large or 3 small bananas
½ cup nut butter
½ cup brown sugar
1–2 Tbsp. almond milk if consistency is too thick
1 extra banana, sliced for topping (optional)

Preheat oven to 350 degrees. Combine dry ingredients in one bowl and mix well. Mash bananas in another bowl, and mix in nut butter, brown sugar and almond milk. Add to the dry bowl and scoop onto a 9-by-9 or 9-by-13 baking pan, depending on how thick you desire. Put sliced bananas on top if you want. Bake for 18 to 22 minutes and dig in!

Original recipe from womensrunning.com

Feed Zone Portables by Chef Biju Thomas and Dr. Allen Lim
Banana Waffles

1 cup coarse gluten-free bread crumbs
½ cup white rice flour
¼ cup ground almonds
pinch of ground nutmeg
1 tablespoon brown sugar
2 eggs, lightly beaten
¼ cup almond milk
1 large ripe banana

Heat the waffle iron. Place the dry ingredients in a food processor and pulse quickly to combine. In a small bowl or measuring cup, combine the eggs and almond milk and stir briskly. Pour this into the food processor, add the banana, and pulse. Batter should be smooth and somewhat dense. Pour enough batter into each waffle form to nearly fill all the squares (the batter will expand when pressed). Cook until the outside of the waffle feels crisp. Repeat, using the remaining batter.

Makes 4 large waffles. Cut each waffle into quarters and top with your favorite spread(s) to make 8 mini waffle sandwiches. Let cool before wrapping.

Original recipe from competitor.com


Banana Margarita

Frosty, creamy and delicious, these margaritas or daiquiris (depending on whether you use tequila or rum) re-energize and replenish, adding more than 400 grams of potassium—which plays an essential role in maintaining electrolyte balance and preventing muscle cramps. The walnut rim adds a crunchy contrast and vitamin E, one of the most important antioxidants for athletes.

4 medium-sized bananas
1 cup fresh pineapple chunks
¼ cup freshly squeezed lime juice
6 Tbsp. freshly squeezed orange  juice
¾ cup tequila or rum
¼ cup Grand Marnier or Cointreau
½ cup walnuts
Sugar, to taste
Salt, to taste
1 lime, cut into 4 wedges

In a blender, add bananas, pineapple, lime juice, orange juice, tequila or rum and Grand Marnier or Cointreau. Fill to the top with lots of ice and blend until frosty and creamy. Finely chop walnuts by pulsing in a food processor or by hand. Mix in a pinch or two of sugar and a pinch of salt, and place on a plate. Rub the top of a margarita or cocktail glass with a lime wedge to moisten and turn over to press into the walnuts. Repeat with other glasses. Pour the mixed banana pineapple cocktail into the walnut-rimmed glasses.

Hold the Hooch: In a blender, add bananas, pineapple, lime juice, ½ cup orange juice and 1 cup coconut water or light coconut milk. Fill with ice and blend until frosty and creamy. Add to walnut-rimmed glasses.

Original recipe from womensrunning.com