Runner’s Low and Boozy Blueberry Banana Bread

30 Jun

Eventually, we’re gonna get to this:

photo 2(1)But first, I have some whining to get out of the way.

Coming off the runner’s high of the RnR Half and delving right into another intense training cycle for the NYC Tri may not have been my best idea. Actually–scratch that. Delving right into another intense training cycle while ignoring the basic tenets of training was definitely not my best idea.

Rest, stretch, listen to your body, they say. And what do I say? Yeah, yeah, yeah. Don’t feel like resting, no time for stretching, and my body says another mile is a really great idea.

This training cycle has proven in exactly how many ways an attitude like that can (and will!) come back to bite me in my big ol’ butt. First there was an MPL sprain in early April. Next, more fueling issues in May. June brought some high temps, hydration woes that I can’t get into, and finally a nasty muscle pull in my lower leg that had me limping around. And then, because the triathlon Gods hate me, I woke up on Friday with a summer cold just as everything else was resolving. How cruel it is that people sitting on their couch eating bonbons have to wait 50 years for the error of their ways to catch up with them, while those of us trying to do something about the American obesity epidemic get rained on with instant ramifications. Granted I’d rather a pulled calf muscle than a CABG surgery–but the point remains.

I’ve had some really good training weeks, and I know that when push comes to shove I can complete the course and will have fun. I’m mostly frustrated by this up-and-down training experience, which pretty much leaves me feeling like this:


For awhile there I was riding the runner’s low, and that hole got pretty deep and dark. But I woke up this morning and decided to bump that, as a bad attitude isn’t going to get me across the finish line any faster.  For all of you who enjoyed the picture-perfect running weather this weekend, I’m gonna let yall enjoy it… but I’m still gonna pass you in the swim.

And with that, I present you this really amazing boozy blueberry banana bread that would fool any gluten and sugar lover. This recipe comes from the fancy folks at So Let’s Hang Out, and I cannot wait to make this bread again–perhaps I’ll even give someone else a slice next time!

PS: I’m looking for some guest bloggers! Check out the details here if you want to be part of the fun.

Boozy Banana Bread that Makes Up for a Bad Run

Ingredientsphoto 1(1)

  • 1 c almond meal
  • 1/4 c coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 TBS olive oil
  • 3 eggs
  • 2 TBS spiced rum
  • 2 very ripe bananas
  • 1/4 c honey
  • 1 cup blueberries (fresh or frozen)
  • 1 tbs coconut sugar (optional)
  • 2 tsp cinnamon (optional)


1. Preheat oven to 350F.  Line a loaf pan (or two mini loaf pans) with parchment paper.

2. Combine dry ingredients in a medium mixing bowl.

3. Combine wet ingredients (except blueberries) in a food processor until smooth.

4. Pour wet ingredients into dry ingredients until well combined. Fold in blueberries. Pour into loaf pan(s) and smooth with a spatula.

4a. Optional: combine sugar and cinnamon and sprinkle over top of loaf.

5. Bake for 30-40 minutes (depending on size of loaves), or until center is firm and a toothpick comes out clean when inserted into middle.  Use the parchment paper to lift your loaf out and allow the bread to cool in the parchment paper for at least 30 minutes before serving.

5 Responses to “Runner’s Low and Boozy Blueberry Banana Bread”

  1. M @readeatwriterun June 30, 2014 at 1:56 pm #

    Hope you come out of the low soon…

    This looks like a great recipe, and one I might be able to pull off. (not a cook/baker)

    A couple Q:
    Could I use frozen ripe bananas? (otherwise I have to wait more days, while my fresh blueberries get too ripe)
    What can be subbed for a no-alcohol version? Vanilla extract, water, just skip it?


    • cookingupkefi June 30, 2014 at 4:31 pm #

      Thanks- it really was very easy!
      1- I think frozen bananas would work out–just be mindful of extra water. If batter is looking a bit runny, add 1 TBS coconut flour until it looks about right. Coconut flour sucks the liquid out of anything. (In case you’ve never made banana bread before, the batter will be more like brownie batter than cake batter– sturdy with a bit of runniness… if that tell you anything).
      2- Any extract (almond would be yummy!), or even some maple syrup to give it that low-earthy flavor.

      Good luck- let meknow if the subs turn out right!


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