Ginger Pecan Banana Bread
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.
Instructions
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.
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.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, oats, flaxseed, hemp hearts, baking soda, salt, cinnamon, and grated ginger.
Gently fold the dry ingredients into the wet mixture. Mix only until just combined to avoid a tough texture; do not overmix.
Fold in the chopped pecans and dark chocolate chips (if using).
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.
Let the loaf cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely before slicing.
Enjoy 2 slices per serving for a substantial recovery meal.
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