Breakfast Banana Bread


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




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s