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Banana bread for cross country skiing trip

By Kari Svenneby


For our upcoming cross-country ski trip our oldest decided that she was going to make banana bread to bring along and she was going to make it herself.

When I lived in Norway I decided to make up a batch and see what it was all about. Well, I though I did something wrong or something was bad, as it tasted strange and was not my cup of tea. Then years later I tried someone else’s banana bread and I realized… no, that is what banana bread tastes like. Since there were many other cakes and treats in the world I liked, I never looked back.

Well, my 8 year-old went to my husband and asked for some help in making banana bread. He helped by writing down the recipe from on a piece of paper and setting the oven to the right temp.


She went to town with the recipe. Even mixing things up by deciding that chocolate chips would be a great addition.

2 cups all-purpose flour

1 cup semi-sweet chocolate chips (inspired addition)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 masked overripe bananas

Preheat overn to 350°F/175°C and lightly grease a 9 x 5 inch loaf pan

In a large bowl, combine flour, chocolate chips, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Back for 60 minuets or until inserted toothpick comes out of the center of the loaf clean. Let bread cool and pop onto a wire rack to finish cooling.

When it came to the unveiling on the ski trail even I though it was fantastic. There is always something to sitting on a trail anytime of the year having a snack after a bit of a workout. Things always taste better. What is your favorite special treat on the ski, snowshoe or hiking trail?

Your guide to cross country skiing

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