Healthy Breakfast Banana Bread

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast

Servings 1 loaf

Equipment

loaf pan
parchment paper

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Ingredients

3 overripe bananas
200 g apple sauce sugar-free
1 tbsp cinnamon
2 tbsp caster sugar
30 g oats
35 g currants
15 g flax seed
35 g pecan nuts
2 eggs
200 g whole wheat flour
2 tbsp maple syrup

I still don’t bake that often, but whenever I have some overripe bananas lying around I’d rather put them to good use than just throw them away! Most of those times I’ll use them in a loaf of homemade banana bread. I use a basic recipe to which I add varying ingredients, depending on what I’m in the mood for or what I have lying around the house. For this specific recipe, I decided to add some oats to make it extra suitable for breakfast.

Instructions

How to bake a Healthy Breakfast Banana Bread

Preheat your oven to 350°F or 175°C.
Mash your overripe bananas in a big bowl with a fork.
Add the apple sauce to the mashed bananas in the bowl, and mix gently with the fork.
Add your cinnamon & 2 tbsp of sugar to the bowl, and mix.
Then add your currants, flax seed, pecan nuts & 2/3 of the oats to the bowl and mix with the fork. The other 1/3 of the oats we’ll use for topping of the banana bread later on.
Crack 2 eggs and mix them into the banana bread batter.
Add the whole wheat flour to the batter and stir once more.
Line your loaf pan with parchment paper and pour the batter into the pan.
Finish the banana bread off by sprinkling the rest of the oats on top and drizzling some maple syrup over it.
Bake in the oven for about 60 minutes on upper and lower heat, and check up on it after about 50 minutes. Use a fork or toothpick in the center of your bread, if it comes out clean, it’s done.
Take the banana bread out of the oven and let it cool in its pan for about 10 minutes. Then transfer to a wire rack to let it cool down further.
Enjoy your banana bread for breakfast, or as a snack! 😉