Homemade Banana Bread Recipe for a Quick Breakfast
guest post by Chanelle Richardson
Let’s talk about breakfast. Who has time to prepare a wonderful, healthy, amazing breakfast on a school morning?
My solution? Make it ahead of time. Be prepared.
One of my favourite options for a quick breakfast is homemade banana bread.
I like to make two loaves at a time, wrap one tightly in plastic wrap and freeze it, and keep the other in a resealable plastic bag in the fridge. Every morning, open fridge, take out banana bread, grab some fresh fruit, pour some juice or milk into sippy cups (and sometimes I even do that step the night before!), serve. Go find something other than pajamas to throw on before we run out the door. The end.
This is my Nana’s recipe, originally titled in her commanding, all-caps handwriting “MOM’S BANANA BREAD – THE BEST!” – and it really is the best. Nana didn’t mess around when it came time to bake in her little kitchen. I miss her.
Here is my take.
(heh heh, you like that?)
Homemade Banana Bread
Yield: one loaf
2/3 cup sugar
1/3 cup margarine or butter (nucor or earth balance is a good vegan alternative)
2 tablespoons flax meal mixed with 6 tablespoons warm water *
1 teaspoon pure vanilla extract
1 cup mashed ripe banana (about three bananas)
1/4 cup honey
3/4 cup whole wheat flour
3/4 cup unbleached flour
1/4 cup wheat germ
1/4 teaspoon kosher salt
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cups coarsely chopped toasted walnuts (optional)
*note: the flax meal mixed with water is a substitute for two eggs in the original recipe. it works the same way eggs do to bind the bread, but if you prefer, feel free to use two large eggs instead.
Line a loaf pan with parchment paper, or butter and flour the bottom and sides.
Cream first six ingredients.
Sift remaining dry ingredients into the creamed ingredients and gently fold in nuts.
Pour into the loaf pan and let rest about 20 minutes.
Preheat oven to 350 degrees Fahrenheit.
Bake for about one hour, or until golden brown, and tester inserted into center of bread comes out clean.
Leave in pan a few minutes, then carefully remove onto a cooling rack by the parchment edges, or gently slide a plastic knife around the edges and invert onto rack if parchment was not used. (This is where lining the pan with parchment comes in VERY handy so you don't have to do all that sliding and tapping and praying that the bread doesn't come out of the pan in pieces. I'm just sayin' is all.)
Store in a airtight container or resealable plastic bag for up to a week in the fridge, or freeze up to three weeks.
And enjoy all that extra time you now have to get ready in the morning.