Bake Homemade Banana Bread for a Quick Healthy Breakfast

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Need quick and healthy breakfast ideas? This is an old easy recipe that I use for mini quick breads. It started as banana bread, but has been evolved into many types of breads or muffins by changing fruits and flours. I bake in my spare time and individually wrap to freeze until ready to use. Microwave for 45 seconds; add a cup of coffee, and voila….a healthy homemade breakfast that is both quick and budget friendly.

Things needed:

* Mini-loaf pans or muffin tins

* 1 ¾ cups flour, white or wheat

* 1 ¼ teaspoons baking powder

* ½ teaspoon baking soda

* ¾ teaspoon salt

* 1/3 cup shortening, butter, or margarine

* 2 Eggs

* 2 Tablespoons milk

* 1 cup ripe mashed bananas

* ¼ cup chopped nuts, optional

First, stir together flour, baking powder, soda, and 3/4 teaspoon salt. Set aside. I often use half white and half wheat flour.

Next in a mixing bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts.

Turn batter into a lightly greased 8 x 4 x 2 inch loaf pan (or, 3 mini loaf pans, or muffins tins). Bake in a 350 degree oven for 60 to 65 minutes (or, ~20-25 minutes for mini-loaves), or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Loaves can be frozen, just thaw overnight or microwave for 45 seconds.

This is the basic recipe that I start with, and then the substitutions begin. Among the acceptable substitutions are apples and cranberries, apples and cinnamon, pears and cinnamon, etc., simply adjust the amount of liquid with milk or juice. Changing nuts and flours can also create new tasty breads.


* These mini loaves can be frozen for up to 3 months, but they are always eaten way before that!

* This recipe is very easy to change so you can use the fresh fruit you have on hand or that is available at your store or farmer’s market.

* I hand-tie yarn around the mini-loaves so I will know what flavor (i.e., red for apple, yellow for banana, etc.) as I sometimes bake up several batches at a time. This way my family has a choice of flavors for breakfast.

* One more thing, these breads can also be sliced, dipped in egg and fried for a very yummy French toast.


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