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Breakfast Banana Bread

This nourishing banana bread makes a delicious and wholesome breakfast. Packed with nutrient-rich ingredients, it is more satisfying than many traditional recipes, helping to keep you feeling full throughout the morning. Olive oil, pecans, mixed seeds, oats, and raisins add fibre, protein, and healthy fats, while natural sweetness comes from ripe bananas, honey, and raisins, rather than refined sugar. The result is a moist, flavourful loaf that’s both nutritious and satisfying.

Makes around 10 slices

Course Breakfast, Snack
Keyword banana, pecans, raisins, seeds
Prep Time 10 minutes
Cook Time 45 minutes
Author Susan

Ingredients

Wet ingredients –

  • 50g olive oil, mild flavoured
  • 150g  – 200g peeled, very ripe banana flesh, roughly 2 bananas.
  • 50g unsweetened Greek or natural/plain yoghurt
  • 1 egg, medium
  • 1 teaspoon vanilla extract
  • 50g runny honey or maple syrup

Dry ingredients –

  • 75g porridge oats. Not quick cook porridge oats.
  • 75g plain/all-purpose flour
  • ½ teaspoon baking powder  
  • ¼ teaspoon bicarbonate of soda
  • ⅛ teaspoon fine salt

Add-ins -

  • 75g pecan nuts, or use walnuts
  • 75g raisins, or use sultanas
  • 30g/3 tablespoons mixed seeds.

Topping -

  • 1 banana – use a banana which is not as ripe as the ones you use for the cake batter.

Instructions

  1. Collect together your equipment, (see Recipe Notes below) and ingredients. You will need a 900g/2lb loaf tin lined with baking parchment or a paper case.

  2. Preheat the oven to 220°C/425°F/Gas 7 (fan 200°C)

  3. Blitz the oats in a food processor until they resemble a flour like consistency. Remove and set aside.

  4. Add all the wet ingredients to the food processor and blitz to mix.

  5. Return the blended oats and remaining dry ingredients to the processor and pulse until nearly mixed in.

  6. Add the pecans and pulse to break them down a little. Alternatively chop them by hand.

  7. Remove the bowl from the base, take out the blade and use a spatula to fold in the raisins and seeds. (And the pecan nuts, if necessary.)

  8. Tip into a lined 900g/2lb loaf tin and level the surface. Slice the remaining banana lengthways and place, cut side up, on the top of the cake.

  9. Bake in the centre of the oven for 5 minutes. After 5 minutes, turn the oven down to 180°C/350°F/Gas 4 (fan 160°C) and cook for a further 35 – 40 minutes. It is cooked when a toothpick inserted into the centre of the loaf comes out clean.

  10. Remove from the oven, leave to sit for 5 – 10 minutes, and then transfer to a wire cooling rack.

  11. Eat warm or at room temperature, on its own, or with your choice of accompaniments. Suggested accompaniments:

    - Salted Maple Whipped Butter

    - Salted Cinnamon and Honey Butter

    - Nut butter

    - Butter

    - Honey/maple syrup

    - Yogurt

    - Fresh berries/fruit

    - Ricotta/mascarpone/cream cheese

    - Jam/conserve

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • mixing bowl, and electric whisk if desired
  • food processor
  • 900g/2lb loaf tin lined with baking parchment or a paper case.Is this recipe calorie heavy?

Is this recipe calorie heavy?

The whole loaf contains approximately 2,450 calories. This is higher than a classic banana bread due to the inclusion of these energy-dense and nutrient-rich ingredients. However, if you are counting calories, you can reduce the total significantly by:

  • reducing the pecans to 50g.
  • halving the raisins.
  • using 25g honey instead of 50g.
  • omitting the banana on top of the loaf.

These adjustments could reduce the loaf by roughly 350–500 calories while still maintaining its delicious flavour and nutritional benefits.

What is the best way to serve this Banana Bread?

Whilst you can serve a slice with a cup of tea at any time of day, it is ideal for a quick and nutritious, filling breakfast. I like it with natural or Greek yoghurt and fresh berries. It is best eaten on the day it is made, or the day after, but if you have leftovers, it toasts beautifully and is especially good with butter or peanut butter.

This loaf is particularly rich in:

Vitamin E from the pecans, seeds and olive oil.

Magnesium from the oats, pecans, seeds and whole grain flour

Potassium from the increased amount of banana

Omega fats from seeds, pecans and olive oil

Where is this recipe from?

This Breakfast Banana Bread recipe is a zhuzhed up version of my Banana Muffins/ Banana Bread – Core Recipe. This core recipe is buttery, light, fluffy and also full of banana flavour. You can make it as a loaf or as individual muffins and also include lots of additional flavours and add-ins to suit your flavour palate.