I did end up going to the gym this morning (but missed the Body Pump class I originally planned on attending…oh well) but first I baked some banana bread! I just can’t seem to have a day without baking and I had some bananas that were on their last leg. I was SUPER happy about the results of this bread and am excited to share the recipe with yall!
Whole Wheat Banana Bread
Yields 1 loaf—10 slices
1/2 cup light brown sugar
1 1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (freshly ground is best)
dash of ground cloves
1 5oz container nonfat vanilla yogurt (I used Oikos nonfat vanilla greek yogurt)
2 very very ripe bananas
1/2 cup walnuts (optional—I didn’t have any on hand this morning but they would be great in this!)
1. Preheat oven to 350. In a small bowl, mash the bananas and add the brown sugar, yogurt and egg. Mix well.
2. In a larger bowl, SIFT the flour, baking soda, salt, cinnamon, nutmeg and cloves. Add the wet ingredients to the dry ingredients and gently fold together—-do NOT overmix!
3. Pour batter into prepared nonstick (or greased) loaf pan and bake for about 50 minutes.
4. Let cool for 5 minutes in the loaf pan then release and cool 10 more minutes before slicing.
Each slice equals 118 calories, 1 gram of fat, 0 grams saturated fat, 26 grams of carbs and 3 grams of protein—note that this is not a very sweet banana bread. If you prefer your banana bread sweeter, use 2/3rds cup brown sugar instead of 1/2 cup. Using more sugar will increase the calorie content however and I feel like the bread is best when its not too sweet anyways!
I had a slice pre-gym:
I feel like this would make a killer pb&j sammie!
Anyways, after baking I pulled myself together and hit the gym for an upper body workout. Here’s what I did:
couple minutes on the arc trainer to warm up
2 sets of triceps kickbacks—10 lbs, 15 reps
2 sets of shoulder lifts & raises with a 12 lb body bar—15 reps
2 sets of laying triceps extensions with EZ bar—15 reps
2 sets of shoulder press with dumbbells—12 lbs, 12 reps
2 sets of standing bent-over row—15 lbs, 12 reps
2 sets of “21s”—20 lb barbell
2 sets of bicep curls on cable machine—10 lbs
2 sets of lower back dips with 10 lb weight—15 reps
2 sets of bicycle crunches—30 reps
2 sets of crunches with legs at 90-–30 reps
I also did some shin strengthening “taps” and really stretched out my calves since I’m a little sore from yesterday’s run. Bah. After working out I stopped at Publix to pick up some lettuce and bananers since my “parents” are coming back tomorrow and I’ve eaten all their food! It was pouring out so I also picked up a can of Amy’s Split Pea soup to have for lunch as well.
So, when I got home, I had the soup, a string cheese and a wedge of warm olive focaccia.
I was very excited to find a package at the door with my name on it!! The folks over at Arnold Bread sent me some of their new product line for me to test and review:
And while I haven’t tried them yet, I KNOW I will love them—especially the double protein bread! Each slice contains a whopping 7 grams of protein! Amazing!! My sandwiches from now on will equal 14 grams of protein even without the filling in them! I’m stoked about this.
Here’s some facts about Arnold’s new Grains & More product line that I think yall will find interesting:
Arnold Grains & More focuses on maximizing one core ingredient to boost the benefits of every slice while maintaining delicious taste and texture. All of the varieties are made with whole grains, are heart healthy and contain no high fructose corn syrup.
The 4 varieties are:
* Arnold “Grains & More” Double Protein Hearty Multi-Grain Bread
Protein is used to build, maintain and repair body tissue, and provides a source of energy and controls many of the important processes in the body related to the metabolism. Numerous studies show that people feel more satisfied and eat fewer calories after having meals rich in protein.
* Arnold “Grains & More” Double Fiber 100% Whole Wheat Bread
Fiber is essential in maintaining a healthy digestive system. It can assist in weight management by helping you stay satiated longer. A high-fiber diet can lower the risk of developing certain conditions such as heart disease, high cholesterol, cancer, diabetes and diverticular disease.
* Arnold “Grains & More” Double Oat Hearty Oatmeal Bread
Plant sterols, naturally found in vegetables, fruits, nuts and seeds, may help to reduce the risk of coronary heart disease when eaten as part of a diet low in saturated fat and cholesterol. Oats are the only whole grain recognized to actively lower cholesterol.
* Arnold “Grains & More” Double Omega Multi-Grain & Flax Bread
Omega-3 fatty acids may aid in cardiovascular health. Promising preliminary evidence reveals that omega-3 supplementation might be helpful in coping with depression, improving immune function maturation and reducing joint pain.
As of October 2008, “Grains & More” breads will be available in supermarkets and mass retail locations in the Northeast and Southeast under the Arnold brand name and in the Midwest under the Brownberry brand name, making it easier to ensure that Americans are achieving their recommended nutritional requirements and staying healthy.
So definitely be on the lookout for these—if your local store doesn’t carry them yet it will soon! 🙂
I’m off to shower then read and relax!
VeggieGirlOctober 8, 2008 at 4:30 pm
I agree 100% with your blog post title, and wish that I had more time to bake!!
We both just posted about banana bread; except mine has PEANUT BUTTER baked right in 🙂
Too bad those breads aren’t gluten-free – they sound fabulous!!
Enjoy your relaxing day!!
AndreaOctober 8, 2008 at 4:36 pm
how many slices per loaf? looks so yummy. i once had a warm PB&J on banana bread (the really fatty unhealthy kind) and it was to DIE for!
jennaOctober 8, 2008 at 4:39 pm
I count 10 (almost 1 inch) slices per loaf. Enjoy 🙂
ShelbyOctober 8, 2008 at 4:42 pm
That is true…I think I bake everyday!
cbOctober 8, 2008 at 4:48 pm
I wish they carried Arnold brand in the West Coast…i have never seen this!
I am going to make that banana bread tonight!
HangryPantsOctober 8, 2008 at 4:54 pm
Your banana bread looks amazing! I don’t bake everyday, but there are definitely times when I get in the habit of doing it and then I feel odd when I haven’t!
BethTOctober 8, 2008 at 4:56 pm
That banana bread would also make fab french toast…. :p
SallyOctober 8, 2008 at 5:03 pm
What is the protein source that is added to the bread? Something about all those add-ins makes me feel uneasy…
BeadieOctober 8, 2008 at 5:21 pm
That banana bread recipe looks great!
MeganOctober 8, 2008 at 5:27 pm
The banana bread looks delicious!
Can’t wait to hear what you think of the bread!
JuliaOctober 8, 2008 at 5:29 pm
I’ve heard about the Arnold brand several times in regards to their hidden and shocking use of high fructose corn syrup in their breads that are deemed “healthy”. I would look into that.
jennaOctober 8, 2008 at 5:44 pm
I’ve been in contact with the company and can assure you 100% certainty that there is NO high fructose corn syrup used at all. It’s illegal to have it in the bread if its not included in the ingredients and the head of the company assured me that none was used, which is why they are so excited about this new line.
LOctober 8, 2008 at 6:03 pm
Looks like the west coast brand Oroweat.
jennaOctober 8, 2008 at 6:04 pm
The protein source is wheat protein isolate, which is a highly functional wheat protein isolate containing 90% protein that delivers extensibility, film-forming properties and moisture management control to bread and other bakery products. In low-carbohydrate, high-protein applications, it is essential to the development of bakery products that maintain texture and flavor profiles similar to traditional (low protein high fat) bakery items.
SallyOctober 8, 2008 at 6:08 pm
How many carbs are there per slice? Is it low-carb?
AliOctober 8, 2008 at 6:09 pm
Yum! Your bread looks great!
Any idea of the fiber count in your banana bread??
I just got done with eating the double fiber bread (from a different company I think- not sure) and I loved it!!! It was chewy, fluffy, and had good consistency!
jennaOctober 8, 2008 at 6:11 pm
I mentioned in the post that there are 26 g of carbs per slice. I didn’t specifically try to make the bread low carb as I am not a proponent of the low carb lifestyle! 🙂
There are 2 g of fiber per slice.
SallyOctober 8, 2008 at 6:16 pm
Sorry Jenna, I think I’m confusing myself. Is the protein in the Arnold’s bread the wheat protein isolate, or is that the protein in your banana bread? I guess I should have been more specific with my questions!
PS Your banana bread looks delicious!
jennaOctober 8, 2008 at 6:19 pm
Hahaha! The protein is in Arnold’s bread.
hkOctober 8, 2008 at 6:22 pm
yum! banana bread recipe looks great- i love it with a little smear of almond butter 🙂 perfect !!
MaggieOctober 8, 2008 at 6:29 pm
Could your Banana Bread become muffins? I’m more of a muffin girl but the recipe looks great! Thanks. Maggie
LisaROctober 8, 2008 at 7:39 pm
I MUST make banana bread this weekend! It looks soooo yummy! I LOVE banana bread! I’m drooling right now 🙂
SarahOctober 8, 2008 at 7:55 pm
Did you say Body Pump is offered at your gym? If so that means they have Les Mills classes and they probably have Body Attack on the schedule… if they do, you simply MUST try it!!! It is such a fun class that involves running, jumping and old style aerobic moves. AND I always burn about 600 calories in this class!!! I really think you would love it! 🙂
sharonOctober 8, 2008 at 8:00 pm
Jenna great nutritional blog. Thanks for all the tips and menu ideas. Also I’m excited to see what Betty makes next. She should think about her own blog. The more the merrier.
mhOctober 8, 2008 at 8:25 pm
i love that brand of bread~ its so soft and yumm!!!
CaraOctober 8, 2008 at 8:31 pm
Thanks for listing out your work out schedule! I have been using them to change things up !! Sooo Thank you! But what the heck is “21s”—20 lb barbell?
Thanks! Keep up the good work!!
jennaOctober 8, 2008 at 8:54 pm
21s are an exercise that works your biceps—-using a barbell you do 7 full curls, then 7 half-curls up and 7 half-curls down to equal 21. It’s easier seen than told I guess but its very simple and maybe if you google it you can find a demo online somewhere!
Sure, why not? Just pour it into muffin pans and bake 🙂
HeatherOctober 8, 2008 at 8:59 pm
I love the idea of a not-so-sweet banana bread. I bet it would make a great french toast, too…
Those Arnold breads look great- I’ll definitely have to find them soon!
ttfn300October 8, 2008 at 9:07 pm
oh body pump!!!!! how i miss thee… so luck to have that and your banana bread 🙂
BizOctober 8, 2008 at 9:16 pm
Great stats on the banana bread – I tend to like my banana bread more on the savory side anyway – I’ll try it this weekend!
Alli W.October 8, 2008 at 9:33 pm
FOr you west-coasters, Arnold is Oroweat on the West Coast!
magsOctober 8, 2008 at 9:34 pm
just wondering if you have any plans for a blogger get together in chicago? i am not a blogger, but a reader and would love to meet you and anyone else!
jennaOctober 8, 2008 at 10:06 pm
I’m waiting to receive my full agenda but I would LOVE to get together…even for coffee or something! I’m trying to get my flight on Friday (november 7th) to arrive relatively early to the windy city so I have time to do things…such as SHOP..(hehe) before I have to be at a dinner that night. Saturday is completely booked with seminars and interviews but maybe we could work something out for either Friday afternoon or Sunday morning. I’ll have to wait though to get my schedule!
cocoOctober 9, 2008 at 1:17 am
I love love love banana bread!
but how do you store it? because i eat alone and a loaf is too much for myself.
jennaOctober 9, 2008 at 1:18 am
I just wrap it in plastic wrap and its good for about 2 days….bring some to your friends or coworkers! 😉
SaraOctober 9, 2008 at 3:34 am
Love your blog!! Just wanted to give another shout-out to Body Pump and Body Attack… I totally think you’d be into them!
carolineOctober 9, 2008 at 4:20 am
ok, made the banana bread. Yum. I altered a few things based on the ingredients on hand. I had 3 near death bananas, egg beater, a free sample (1/2 cup equivelant) of splenda for baking and I used whole wheat pastry flour (what is the differance between reg ww flour?) I did add walnuts. Had to, family lives on 25 acres of walnut trees!!! It was fantastic!!! Thanks… sliced it up wrapped in plastic and put in a big ziploc bag in the freezer. Now I can just grab it and pack for lunch or snacks.
Oh and so far…nothing with oroweat as far as the sandwich flats or the protien bread…we do have double fiber…maybe it is on its way to California. I’ll keep checking 🙂
tinaOctober 9, 2008 at 2:08 pm
Jenna, you have a fantastic blog that I have been reading for awhile now. I can’t wait to hear what you think about the Arnold bread. I just finished my first loaf of the Grains and More Double Fiber and have to say that I am now a big fan. I also love the Arnold 100% Natural Flax and Fiber(they have 2 other types in this line) and whole wheat sandwich thins. I’m looking forward to baking the banana bread.
runjessOctober 9, 2008 at 2:50 pm
Gah! Lucky! I would have to freeze most of that Arnold bread or give it away though, but it looks so yummy.
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