bob’s banana bread – the road runners favorite snack

“I run because I really like food.”

Hi there,

My friends, Vicki and Bob, truly epitomize the meaning of this quote. Every weekend they can be found off on a run somewhere in the area and afterward found at a local craft brewery.

This couple truly know how to have fun and live life to its fullest. They are the culprits that introduced me to my latest downfall, craft beer. In addition to being a smart, fun, and a beautiful woman, Vicki is an excellent cook. She shared this recipe with me for Bob’s favorite fuel.

“Here is the recipe that I promised.  I make it every week so I know the recipe by heart. I was inspired to start making it by a recipe in a runners magazine about 15 years ago.  It is quick and easy — no electric mixer required. Your granddaughter may enjoy making it with you.

If I do not have bananas, I use a can of apple pie filling or about a cup of thinly sliced apples, and it is like a Jewish Apple Cake. I will call it “Bob’s” because he loves it and sends me photos of his slice when he eats it at his desk with his mid-morning coffee!  Delicious room temperature or toasted in the oven on a cookie sheet with melted butter.”

Bob’s Favorite Banana Breakfast/Snack Bread

Ingredients:


1 2/3 cups all-purpose flour (can use whole wheat)
1 teaspoon baking soda
1 – 2 (depending on taste) teaspoons of cinnamon
1/2 teaspoon salt
½  cup sugar (or more if you prefer a sweeter bread)
2 eggs
1/2 cup vegetable oil
3 to 3 1/2 bananas, ripe, mashed very well

½ cup of apple sauce—preferably unsweetened (I use one of the individual serving sizes they sell in six packs)
2 tablespoons low-fat or regular sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped (you can use pecans, almonds or any other finely chopped nuts you have/like) 

Directions:


Preheat oven to 350°

Sift together first four ingredients and the nuts and set aside.

In separate bowl–beat sugar and eggs with a whisk until light and fluffy.

Add oil, bananas, applesauce, sour cream, and vanilla.  

Add wet mixture to flour and nut mixture. Mix well.

Pour batter into a batter (or use baking PAM) 9″ x 4″ loaf pan (I prefer Pyrex).  Sprinkle come chopped nuts on top (optional).

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.  Makes about 12 slices.

I hope you enjoyed meeting Vicki and Bob and maybe give them a wave if you see them running.

Talk soon, ❤️💕 Bernadette

22 comments

  1. We both LOVE Banana Bread! I make it often. The latest thing I added was blended blueberries. I tried black Berries but you have to NOT blend them because the seeds are awful. I guess if I had thought to strain them it would have worked. I like the idea of apples or pears cut into small pieces. Will compare your recipe to mine. Mine is from an Amway cookbook!

  2. That sounds delicious. I’m allergic to walnuts, but I like the idea (above) of adding chocolate chips to it. Banana bread and craft beer – a great combination. Sweet photo of Vicki and Bob.

  3. I roasted my bananas per a recipe from Cooks Illustrated; then a few years later King Arthur Baking said “not to bother”. Two very reliable sources with two different opinions! Banana bread is delicious no matter how you make it!

  4. What a fun couple! And I’m happy to know who it was that turned you on to the fun of craft beers, too. It’s funny, because Les and I have a few favorite craft beer joints in our city, and we frequently see groups of runners or cyclists gathering after a race for some cold brews! Now I will think of your friends and this healthy-sounding banana bread!

  5. I love Bob & Vicki’s mantra – that is essentially the reason Loving Husband and I run too … so that we can enjoy our eating to the fullest! I love that this banana bread has apple sauce too.

      1. It’s quite a treat to find couples who run together (and enjoy eating!) – so I definitely did enjoy the post!

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