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WATCH: The Channel Cooking At Home, Ep. 1

‘With this healthy banana bread recipe, you’re only a few minutes away from the best banana bread ever during quarantine,’ says NWN’s Andrew Gilman.

In this very first episode of The Channel Cooking At Home, NWN’s Andrew Gilman mixes business with pleasure, whipping up a gluten-free banana bread and talking about how the solution provider is tackling security issues for customers.

Want to give it a try, check out the recipe Gilman is using below!

A look at the finished product!



1/3 cup (75 grams) extra-virgin olive oil

1/2 cup maple syrup (155 grams)

2 eggs

1 cup (225 grams) mashed ripe bananas (about 2 1/2 medium or 2 large bananas)

1/4 cup (56 grams) milk

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon, plus more to swirl on top

1 3/4 cups (220 grams) white whole wheat flour or regular whole wheat flour

Optional mix-ins: 1/2 cup chopped walnuts and chia seeds


Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and maple syrup together.

Add the eggs and beat well, then whisk in the mashed bananas and milk.

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Transfer the loaf to a wire rack to cool before slicing.

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