Breakfast Banana Bread – A Great Way to Start The Day
Who fancies freshly baked breakfast banana bread to start your morning? It’s just fabulous toasted and spread with peanut butter. This recipe is more of a bread than a cake and isn’t too sweet, though it does have a wee bit of honey in it.
Healthy Banana Breakfast Bread
I first made this breakfast banana bread for a fairtrade fortnight breakfast feast. I’ve been baking it ever since. It’s super easy to prepare and it makes great toast the day after baking. It contains little in the way of fat and there’s no refined sugar. In fact the only sweetener other than the bananas is a little bit of honey.
So how did I come up with my breakfast banana bread? I was initially inspired by the picture of Danni’s banana bread from her book Hungry Healthy Happy. Slices are spread with peanut butter, which is such a seductive idea. I decided to create a barely sweet, dairy free and less cakey version of this classic bake. Something we could easily slice, toast and eat for breakfast. And most importantly. slather with peanut butter, specifically the Fairtrade organic peanut butter from Equal Exchange. Although these days, I tend to use my own homemade peanut butter.
The first time I made this breakfast banana bread I used sprouted spelt flour and some of Equal Exchange’s fragrant floral honey. However, since that first time I’ve only used ordinary wholemeal spelt flour and whatever honey I happen to have in the house at the time.
Other ingredients include a little cinnamon for subtle spicy sweet notes and four of the all important bananas.
We have it toasted and untoasted. Both are thoroughly delicious, especially when spread with butter or peanut butter.
Is Banana Bread Good For Breakfast?
Banana bread without refined sugar and made with wholemeal spelt flour is a great way to start the day. It’s certainly better than sugar laden cereals. The only fat in my bread is olive oil and there’s not a great deal of that. So the only saturated fat contained in this breakfast banana bread is from one egg. Divide that by twelve and you’re not getting an awful lot.
For a completely fat and sugar-free loaf, you could try my sourdough banana bread. It has the advantage of being vegan too. But it is a bit more involved. It requires kneading and proving. And you need a sourdough starter too.
Apart from one tablespoon of honey, bananas provide the only sweetness in this bread. They are a veritable powerhouse of nutritional must haves. They’re rich in potassium, manganese, fibre, vitamins C and B6. They help to improve digestion and it’s claimed they aid in the prevention of both heart disease and type 2 diabetes. That said ripe bananas are high in sugar, so it’s probably best not to overindulge. Disclaimer: I’m not a nutritionist and you should always check any stated health claims.
Walnuts are one of the main pleasures when eating this bread. They provide both crunch and flavour. They’re also a source of good fats and are rich in the essential fatty acid omega-3. In addition they contain iron, selenium, calcium, zinc and vitamin E. Known as a superfood, it’s said to aid in the prevention of all sorts of diseases. Disclaimer: I’m not a nutritionist and you should always check any stated health claims.
Top Tips for Baking Breakfast Banana Bread
- The bread is incredibly quick to prepare. You only need one bowl and it takes less than 10 minutes if you’re a fast worker. But it does take quite a long time to bake. So, if you want it for breakfast, either bake it the day before, or make sure you’ve made a start on it a good hour before you need to eat.
- Ensure you have ripe bananas. They don’t have to be brown, although that’s OK, but you need to mash them and that’s quite hard when your banana are unripe. Plus you want them to be sweet as, apart from a little honey, they provide the only sweetness.
- I use a fork to mash the bananas, then continue to use this to mix the rest of the ingredients in. This means slightly less washing up, but it also ensures you don’t mix with a heavy hand.
- The bread takes longer to bake than you might expect, so ensure it’s properly cooked before you take it out of the oven. It’s probably best to over estimate the cooking time than to underestimate it. Test with an inserted skewer. It should come out completely clean.
- Wait for it to cool completely before slicing, although if you don’t mind it being a bit crumbly, it’s very nice whilst warm.
- If not eating right away, wrap in a plastic bag as soon as it’s cool. It will keep well for a few days and makes excellent toast from day two.
Other Banana Bread Recipes You Might Like
- Banana chocolate butterscotch bread via Tin and Thyme
- Banana, spelt flour and pecan loaf via How to Cook Good Food
- Chocolate chip banana bread via Tinned Tomatoes
- Gooey delicious banana cake via Kavey Eats
- Healthy banana bread via Green Gourmet Giraffe
- Peanut butter banana bread – via Veggie Inspired
- Raisin banana loaf via Farmersgirl Kitchen
- Salted caramel upside down banana cake – via Belleau Kitchen
- Sourdough banana bread (vegan) via Tin and Thyme
- Ultimate chocolate chip banana bread via Supper in the Suburbs
- Vegan banana cake via Fab Food 4 All
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this breakfast banana bread, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Breakfast Banana Bread – The Recipe
Breakfast Banana Bread
- 4 very ripe bananas
- 1 tbsp runny honey (organic fair-trade honey from Equal Exchange is good)
- 2 tbsp olive oil
- 1 large egg
- 200 g wholemeal spelt flour (I've also used sprouted spelt)
- 2 scant tsp baking powder
- ½ tsp cinnamon
- pinch of fine rock or sea salt
- 50 g walnuts - roughly chopped
- peanut butter to serve (I use either homemade or organic fair-trade unsalted smooth peanut butter from Equal Exchange).
- Set the oven to 180℃ (350℉, Gas 4).
- Peel and mash the bananas in a large bowl with a fork or potato masher.
- Beat in the honey, oil and egg until everything is more or less smooth.
- Sift in the dry ingredients and fold in carefully to avoid any lumps.
- Stir in the walnuts.
- Pour into a 2lb oiled loaf tin (I use a silicone one) and bake on the middle shelf for 45-55 minutes or until the loaf is well risen, golden and has a nice crack along the top.
- Leave in the tin to cool for 5 minutes, then turn out onto a wire rack to cool completely.