I love a good banana bread! Actually… I don’t think I’ve ever tried a banana bread that I didn’t enjoy. I definitely know what makes banana bread delicious (in my opinion), and that is lots of banana flavor and a little bit of crunch. I also prefer my bread to not be too sweet and to have a dense, moist texture.
Aside from my love for banana bread (and really all things banana for that matter), I think I have said many, many times how much I enjoy breakfast food. Whether it’s a hearty smoothie bowl or a big bowl of oats, breakfast is definitely my favorite meal of the day. For these reasons, I decided to try to combine the two and make a banana bread that was not only delicious, but could serve as a quick breakfast when I don’t have a lot of time.
A few other fun facts about my food preferences that explain a few of the ingredients in this recipe….
- I LOVE raw nuts like walnuts, cashews, pistachios, and almonds. I eat raw nuts every day as a snack or find ways to add them to my meals. I love a good crunch and they health benefits of eating a variety of nuts aren’t too shabby either!
- I love a good salty/sweet combo. I always have a difficult time picking savory or sweet when it comes to breakfast. Pancakes and waffles are always so comforting on a Saturday morning, but there is also nothing like a good hearty egg sandwich oozing with smashed avocado.
With that said, this recipe turned out better than I expected. I’m so excited to share it with you and hope you give it a try! I love it with a little nut butter spread on top after warming it for a few seconds in the microwave. Store this bread for 5-7 days in the refrigerator.
Breakfast Banana Bread
- 2 medium sized bananas, mashed
- 1 whole large egg
- 1/4 cup coconut sugar
- 1/3 cup olive oil
- 1/2 cup unsweetened almond milk
- 1/4 tsp cinnamon
- pinch of nutmeg
- pinch salt
- 1/4 tsp baking soda
- 1 cup whole wheat flour
- 3/4 cup rolled oats
- 3/4 cup walnuts
- 1/4 cup dried cranberries
- granola (for garnish/on top)
Pre-heat oven to 350 degrees
In a medium size bowl, smash banana until fairly smooth. Whisk in 1 whole egg, coconut sugar, olive oil, and almond milk.
Fold in flour, oats, baking soda, and spices (nutmeg, cinnamon, and salt) until all flour is moistened. Lightly chop walnuts into smaller pieces. Stir in walnuts and cranberries.
Lightly grease a loaf pan and evenly distribute the batter. Top with granola of choice and an extra sprinkle of cinnamon. Bake for 28-30 minutes or until the center is firm and the top is golden brown. Let cool for 5-10 minutes before serving.