Backpacking Banana Bread

Why We Like This Recipe:

• You don't have to clean anything on the trail to have this for breakfast.

• It substitutes flour with oats making this recipe higher in fiber, more nutrient dense, and is whole grain, so you stay fuller for longer, get more out of what you're eating, and have better bowel movements on the trail (yes, we think about how food comes out too while backpacking!). The flavor also comes through a little better in oats, so you can use less added sugar.

• You don't end up eating a bag of crumbs unlike normal banana bread.

• It's something easy to eat while you're hiking that isn't a granola bar or junk food.

• Can make into personalized serving sizes.

• Hearty texture.

Why We Don't:

• It is only good without refrigeration for about 4 or so days.

• It's still a banana bread, so it is still going to crumble a bit. You can't just stuff it in the bottom of your bag and expect to eat something that in the shape of, well, any shape.

Recipe:

• 3 very ripe bananas (the more ripe the banana is, the more the natural sugars will be broken down. This means they will taste sweeter)

• 1/3 c. butter

• 2 tsp. cinnamon

• A pinch of salt

• 1 tsp. vanilla extract

• 1 tsp. almond extract (optional)

• 2 tsp. chia seeds (optional)

• 1 cup sugar (read in the substitution section for other tested and awesome options for sweeteners)

• 1 tsp. vinegar (don't worry, you won't taste it! It just reacts with the baking soda)

• 1 tsp. baking soda

• 1 tsp. baking powder

• 2 1/2 cups rolled oats

Instructions:

1. Preheat oven to 350 degrees F. Mash the ripe bananas in a large bowel. Add melted butter, cinnamon, salt, vanilla extract, almond extract (optional), chia seeds (optional), sugar, vinegar, baking soda, and baking powder. Mix together really well.

2. Add oats. No need to grind or blend them into an oat powder. They work great just the way they are. Mix again.

3. Grease up a muffin tin or baking pan with cooking spray, butter, or coconut oil. If the pan is a 9x5, about 30 minutes, less for smaller sized servings (the muffins took about 15 min), and more for larger. It's done if you can stick a fork in it and the fork comes out clean.

4. Once down, turn off the oven and allow it to sit in oven for 10 minutes. Allow bread to completely cool before removing it from pans or eating.

Substitution Options:

• Butter can be replaced by applesauce, Greek yogurt, or coconut oil. If replaced by an oil, use 3/4 c. oil to every 1 c. butter.

• 1 c. sugar can be replaced with 1/2 c. honey, maple syrup, or Stevia. Stevia is a no calorie option, so if you're trying to keep your calories up, that's not the option I would choose.

• Feel free to add dried cranberries, raisins, walnuts, almonds, or other additions you like!