Banana bread is so many things to so many people, it’s comfort food, it reminds us of our childhoods, it’s a quick and easy recipe to make for a hostess gift, it’s a treat for our kids lunch boxes… the list goes on and on. I make many versions of banana bread but I am calling this one Breakfast Banana Bread because it has enough whole grains and “stuff” in it to be a hearty and healthy breakfast on the go option. Try it toasted with Nutella or peanut butter, ummm yes please!

My mom said this is the best banana bread she’s ever had, she loves breads and treats that have a lot of seeds, nuts and dried fruit in them, so this is just perfect for her. The seeds, nuts and “chunks” might be a bit too much for younger kids and not school lunch friendly, to make a more kid friendly version but still keep it healthyish just substitute mini chocolate chips for the walnuts.


Breakfast Banana Bread

Yield two standard loaves

3Cups AP Flour

2 Cups Rogers Brand Porridge Blend Original (see picture)

2 Tsp. Baking Soda

1/2 Tsp Salt

4-5 Large overripe bananas (very mushed)

1 1/2 Cups Brown Sugar Packed

4 Eggs, large

2 Cups Buttermilk

1 Tbsp Vanilla (pure)

1 Tbsp Ground Cinnamon

1 Cup Tasted Walnuts

Preheat oven to 325 degrees F, spray two standard loaf pans with pan spray and dust with flour to coat the inside and bottoms of the pans, tap out any extra flour, set aside.

Toast walnuts in a non stick pan over med/low heat while stirring constantly until aromatic, approx. 3-5 minutes, let cool.To mush the bananas, place peeled bananas in a medium sized zip top bag and zip closed, smoosh the bananas into puree and then cut the bottom corner of the bag to create a piping bag and squeeze contents into the bowl of a stand mixer. Add all remaining ingredients except buttermilk to the bowl. Using a paddle attachment, beat the mixture for one minute on low speed until it comes together to a thick batter. Turn machine off and add the buttermilk, mix on low again for approx. 30 seconds. Add walnuts and beat on low for another minute to incorporate. Divide batter evenly over the two prepared pans, bake on the center rack of your oven for 55-65 minutes until a toothpick inserted comes out clean. Allow to cool in pan for 30 minutes, turn out onto cookie rack to cool to room temp. Place in a plastic bag to store on counter or in freezer. Enjoy



Posted by:chefkari

I have been a Chef for more than twenty years, I am currently the Corporate Chef for a Franchise company specializing in high quality food made in house. I am a mom of three growing kids and a wife to my handsome Greek husband. Fitness and nutrition are important to me; I have maintained an 85lbs weight loss for over 14 years through healthy eating and exercise. This blog will include indulgent, high fat and high sugar recipes that are just worth the extra calories and I will also include recipes and tips for maintaining a healthy lifestyle without compromising taste and satisfaction. I believe balance is the key in a happy life and my hope is to add some to your day.

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