Good morning! Today, I am sharing an easy recipe for banana bread…a perfect, quick option to whip up on a weekend morning for an extra special breakfast. You can incorporate this recipe into your meal prep routine so you have a delicious, fast option for breakfasts and snacks throughout the week. I lovingly dubbed this bread “pantry banana bread”, because I came up with this recipe using only things I already had on hand.
The sweetness of the bread comes mostly from the bananas themselves, and just a bit o’ honey, making this a pretty darn healthy version. I love to warm a slice up and enjoy it with berries and a drizzle of peanut butter, or eat it chilled with almond milk poured over it. (I typically refrigerate the loaf after the first serving).
- 2 ripe medium bananas (and by ripe I mean covered in brown dots! Otherwise, the bread won’t be moist enough)
- 1 cup rolled oats (I used Trader Joe’s gluten-free rolled oats)
- 1 large egg
- 1/4 cup peanut butter (I used Whole Foods Organic PB, which was very smooth. The brands/types that have lots of oil and require stirring may not be the best choice)
- 1/8 + cup honey (slightly over an 1/8th)
- 1 tsp baking soda
- 1/2 tsp vanilla
- Dash of cinnamon
- Dash of sea salt (optional)
- Preheat oven to 350. Lightly grease an 8″x 4″ loaf pan, I used coconut oil.
- Place all ingredients into a food processor and blend until mixture is smooth (or you can use a high quality blender)
- Pour mixture into loaf pan
- Bake for about 25 minutes (could be slightly more/less depending on your oven)
- Let cool for 10-15 minutes
Option: I topped the mixture with thinly sliced almonds before placing in the oven. You could do this, or even add extra slices of banana to the top.
Hope you enjoy!