So…purely for your enjoyment (and so I can overwhelm you with loads of muffin recipes) I have started a new feature: Good Mornings, a place that will soon be loaded with delicious breakfast recipes.
Have I told you how much I love breakfast? It is one of my favorite meals (love breakfast, love dinner, hate lunch). I love variety too, so I am not one that can eat oatmeal everyday for breakfast and feel satisfied. This is purely in contrast to my husband who has eaten a bowl of cereal, a cup of coffee and a cup of juice for at least the last thirteen years of his life (since we have been married) only veering off that routine on the weekends where he really shakes things up with pancakes, eggs, and even french toast!
Today, I am giving you a really yummy breakfast idea that is a lot like my banana bread recipe, but less like cake and more like breakfast. I worked on my original banana bread recipe for awhile to get the taste and texture just right, but taking out the dessert like quality of the original and making it healthier without sacrificing flavor.
I am sure you are going to like it…and good morning!
Whole Grain Banana Breakfast Bread
1/2 cup canola oil or coconut oil, melted
3/4 cup honey
2 tbsp unsweetened applesauce
2 eggs
2 large overly ripe bananas, mashed
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
3 tbsp low fat buttermilk
3/4 cup honey
2 tbsp unsweetened applesauce
2 eggs
2 large overly ripe bananas, mashed
2 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
3 tbsp low fat buttermilk
Beat oil, honey and applesauce together, add eggs and mashed bananas and beat well. Add dry ingredients, mixing well. Stir in buttermilk and vanilla. Pour into a greased bread loaf pan. Bake at 350 degrees for 50-60 minutes. If top is still soft, bake in additional 5 minute increments until well set. Cool in pan for ten minutes. Turn out onto wire rack and cool completely. Slice and serve.
Heather 🙂
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