Goh explains: “Carbs are difficult as most are also heavy in the amount of fat and simple sugars. I found with my routine that I did not want to be weighed down by a heavy breakfast, but I still need protein. This banana bread recipe, which I tweaked, enabled me to get a good start to my day. Hope you like it.”
1 ½ cups flour
¾ cup brown sugar
1 tsp baking soda
1 tsp salt
3 medium-sized ripe bananas
¼ cup butter or margarine, melted
1 tsp vanilla
3 tbsp of vanilla-flavoured protein powder of choice
½ tsp cinnamon (optional)
3 oz plain yogurt
Mix flour, protein powder, baking soda, cinnamon and salt; set aside. In a large bowl, mash ripe bananas with the vanilla. Add sugar, egg and yogurt; beat well. Stir in the melted butter and mix well. Add in the flour mixture and stir until just blended. Turn into greased 8×4 inch loaf pan. Bake in preheated 350°F oven, one hour or until pick inserted in centre comes out moist-clean. Cool in pan on rack for ten minutes; remove from pan; cool completely. Wrap airtight; store overnight before slicing.
Goh’s tip: “I often double the recipe and freeze the second loaf.”
With an illustrious, twenty-year career as principal dancer with The National Ballet of Canada, Chan Hon Goh now directs both the Goh Ballet Academy and Youth Company Canada, as well as serving as artistic director for the Global Dance Challenge. Extending her reach and always advocating for the arts, Goh also serves as a jury member for several international competitions.
Goh is a founding member of Vancouver’s Arts and Culture Policy Council, which assists in giving the creative community a voice. Her accomplishments, with irrepressible devotion to the enhancement of the cultural life of Canada, have garnered several prestigious awards including the Queen Elizabeth II Diamond Jubilee Medal, the YWCA Women of Distinction Award, the New Pioneers Arts Award and the Best Teacher Award at the World Ballet Competition.
Tagged: Ballet, Dancer's Kitchen, Recipes, All