Made with whole wheat flour and lots of bananas, this Banana Breakfast Bread is a healthy way to start of your morning.
Originally published July 25, 2008 – I actually updated this recipe quite awhile back, but thought that since it’s the first of the year and so many of you are looking for healthier choices, today would be a great day to bring it back to the front. This banana bread is a little healthier than your typical banana bread, and makes a great breakfast. Not too sweet and full of goodness from whole wheat flour and bananas, I’m guessing you all will love this one, too!
I’m late getting this week’s cookbook of the month recipe up – mainly because I just finished it!!
The 24th of July is a state holiday in Utah – celebrating when the pioneers first came into the valley. A lot of people get the day off of work, but unfortunately, not me. I only get days off when the stock market is closed. But I thought it would be a good time to take some vacation time, especially since we don’t have anymore vacations planned this year, and I have a decent amount of PTO that I need to use up. So I’ve been off since yesterday, which has been great – giving me time to do a little baking.
I feel like my cooking has become a little boring lately. Probably because I am just cooking (or mostly eating since there’s not a whole lot of cooking going on) to survive. I’ve been really wanting to get back into the kitchen lately, but then my tiredness takes over. I’m heading into the second trimester, though, so I’m going to plan a few meals, hit the grocery store, and hopefully I will be getting some energy back!
Speaking of boring, I know this is just another banana bread. But I had some bananas that really needed used, and I have so many in the freezer already that I didn’t want to throw more in there. Plus, this banana bread recipe stood out to me because it is a bit healthier than the one I usually make. It only has 2 tablespoons of butter, and it’s made with whole-wheat flour. It calls for half a cup of sugar, but I’m sure you could even cut that down. The only thing I did differently is that I didn’t add the dried fruit bits, as I didn’t have any on hand.
I was actually quite surprised at how much I liked this recipe. It doesn’t taste “healthy” like I expected. I cooked mine in a round cake pan, and after I had it in the oven, I realized that wedges aren’t as easy to slather with butter as slices are. But really, this bread doesn’t even need that extra slather of butter.
A delicious bread great for breakfast!
- ½ cup chopped pecans
- 1½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup sugar
- 2 tablespoons butter, melted
- 4 medium-size ripe bananas, mashed
- 1 egg, lightly beaten
- Vegetable cooking spray
- Place pecans in skillet and cook over medium heat until lightly browned, stirring often.
- Preheat the oven to 350F. Spray a 9-inch round cake pan with vegetable cooking spray.
- Combine flour, baking powder, baking soda and cinnamon in a large bowl. Combine sugar, butter, mashed bananas and egg in a small bowl; add to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans. Pour mixture into the prepared pan.
- Bake for 55 to 60 minutes or until a wooden pick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack 2 hours or until completely cool.