A big issue for me used to be that I didn’t knew what to eat directly after training. Or, more that I couldn’t find anything that was healthy, had enough carbs and protein for my 94 kgs and that was practical to pack and wouldn’t require a fridge or leak in my training bag (yes, that has happened too many times!). So me and the guys at Zeta started discussing and come up with a new recipe; bean&banana bread! I took it to my nutritionist at the Swedish Olympic Committee and we tested its nutritional values, did some minor changes and now I have a between-meals-snack thats easy to make, tastes well and can be stored in my training bag!
Petters bean & banana bread
2 packs of beans of your own choice (I often use mixed beans or chickpeas)
6 bananas
6 eggs
1/2 dl olive oil
3 dl flour
2 tbsp baking powder
6 dl oats
Put the oven to 200 degrees celsius. Mix the beans to a smooth mass. Add bananas, eggs and oil and whip until all pieces are gone. Add flour, baking powder and oats and stir. Put the batter on baking paper in a big pan, or in a few smaller according to your preference. Cook for 20-30 minutes, depending on size of your pan. Enjoy!
