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Post Fast Day: Banana Bread Reward 2.13 calories per gram

I woke up after my fast day feeling pretty good - not hungry, very energized. Unfortunately the hubby has not been getting much sleep so last night he took a sleeping pill and I did not want to wake him up at 8 am this morning. I "forced" myself to sleep in for a few more hours and woke up slightly groggy. Ah well.

But I did get up eventually and start my day with a refreshed hubby - so my sacrifice was well worth it.

On tap for today is a great meal plan intended to get me on track to lift some heavy weights on my next work out day - lower body edition.

Brunch - 310 cal
  • 6 oz Naked Green Machine drink - 98 cal
  • Fried egg sunnyside up - 92 cal
  • 2 slices of white bread - 120 cal (ah refined carbs, why must you taste so goood???!!)

Sorry no pictures - 1) I wanted to have lunch and 2) come on, eggs and toast! If you do want pictures of these super simple meals let me know in the comment sections.

Up next on the food docket is a batch of banana bread. I've been wanting to make this for a while and I can't think of a better day to do this than after a whole week (hehe - ok 2 days really) of fasting.

I use the America's Test Kitchen/ Cook's Illustrated recipe for most of my baked goods. I think their technique is spot on. I find that I do have to increase the quantities for the spices. I like highly spiced foods and that goes for my baked items as well. Another change I make to the standard ATK recipe is that I omit the bananas on top. Hubby and I don't go through the batch very quickly and the bananas on top tend to grow mold quickly.

Enjoy and don't forget to treat yourself every now and again!

Recipe is adapted from the Cook's Illustrated Cookbook. 2.13 calories per gram - choose your serving size accordingly.

Ultimate Banana Bread: 2.13 calories per gram


  • 1.75 cup (8.75 oz) AP Flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 6 large (1.25 lbs) bananas
  • 8 T unsalted butter, melted and cooled
  • 2 large eggs
  • 0.75 cup (5.25 oz) light brown sugar
  • 1 tsp vanilla extract
  • 2 tsp granulated sugar


  1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8.5 x 4.5 inch loaf pan with vegetable spray (I also use mini muffin pans to great results). Whisk flour, baking soda and salt together in a large bowl
  2. Place 5 bananas in a separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 min. Transfer bananas to fine mesh strainer over a medium bowl and allow to drain stirring occasionally for 15 minutes (you should have 0..5 - 0.75 cup liquid)
  3. Transfer liquid to medium saucepan and cook over medium high heat until reduced to .25c, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas and mas with potato masher until mostly smooth. Whisk in butter, eggs, brown sugar and vanilla
  4. Pour banana mixture into dry  ingredients and stir until just combined, with some streaks of flour remaining. Scrape batter into prepared pan. Sprinkle granulated sugar evenly over loaf
  5. Bake until toothpick inserted in center of loaf comes out clean, 55 - 75 minutes. Let loaf cool in pan 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.


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