Grilled Cinnamon Raisin Sourdough Sandwich with Peanut Butter and Banana
At this point, my tapering period for the Breck Epic race has begun. This means less training and increasing my carb intake before the race.
I reached out to Skratch Labs regarding pre-fueling for a 6-day stage race and I got a response from their in-house dietitian. She told me:
“7-10 days before the race, start upping your carbohydrate intake anywhere from 5-6g/kg. Then slowly increase your carb intake from 7 to 5 days before to 7-8g/kg then the last 48-72 hours before the event aim for 10g/kg if possible. If not - you can definitely stick to the 7-8g/kg through the whole 10-day process - this is all a starting point, some athletes feel differently at different carb ratios. I find that a gradual increase is a bit easier to stomach as if you are at 70-80kg you would be consuming a TON of carbs and may feel a bit bloated. Don't skip out on your protein and fruits and veggies though, you still want all those good amino acids and vitamins to keep you healthy for your race!”
So what better than a Grilled Cinnamon Raisin Sourdough Sandwich with Peanut Butter and Banana Slices to kick off this carb increase period?
The slight sourdough tang in this rich, slightly sweet bread loaf offers a nice contrast of flavors. Cut two hearty slices of bread, slather it with peanut butter, add in your sliced banana and toast it to perfection for the ultimate rest day sandwich.
Let’s get baking!
Ingredients
The dough
*Makes 1loaf/16 slices
3 cups all-purpose flour
1/2 cup sourdough starter (ripe or discard)
2 1/2 teaspoons instant yeast
1 Tbsp coconut sugar
1 1/4 teaspoons sea salt
1 large egg
5 Tbsp butter, softened
2/3 cup lukewarm water
The filling
1/4 cup coconut sugar (My go-to coconut sugar is Madhava Organic Coconut Sugar)
1 1/2 teaspoons cinnamon
2 teaspoons all-purpose flour
1 large egg, beaten with 1 Tbsp water
1/2 cup raisins or other dried fruit (craisins or currants are other good options)
The sandwich
2 slices cinnamon raisin sourdough bread
Half a banana sliced into thin pieces (Apple slices would also be a good choice)
Peanut butter or your other favorite nut butter
Butter or cooking spray for grilling the bread
Other optional spreads: Jam/honey/coconut butter
Directions
To make the dough
Combine all of the dough ingredients in a large bowl. Mix and knead using your hands to make a soft, smooth dough.
Place the dough in a lightly greased bowl and allow it to rise for 1 1/2 to 2 hours.
To make the filling
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour in a small bowl.
When the dough has risen, gently deflate and transfer it to a floured work surface. Roll out the dough into a rough rectangle about 6" x 20". Brush the dough with the egg/water mixture and sprinkle it with the filling and raisins. Make sure to leave a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.
Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise for about 1 hour. (Use Bee’s Wrap for a sustainable wrap option)
While the dough is rising, preheat the oven to 350°F.
Before putting in the oven, sprinkle with a little more cinnamon and sugar on top, if desired. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust should be golden brown.
Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter. Allow the bread to cool completely before slicing.
To make the sandwich
Cut two hearty pieces of Cinnamon Raisin Sourdough Bread. Evenly spread peanut butter or other nut butter on both slices. Place banana slices neatly on one slice of bread. Butter or spray a medium-sized skillet with cooking spray and grill the sandwich on medium-high heat for 3-4 minutes on each side or until golden brown.
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