Many of you have been asking about this bread for quite some time, and I really want to share the recipe with you…
but I have to be honest …
This recipe is … well, somewhat improvised. EVERY. TIME.
I grew up eating baked goods. There was always bread for sandwiches (my parents even had one of those bread maker machines for a while), rolls with dinner, holiday quick-breads, sticky-buns and cinnamon rolls as treats, and let’s not forget all the chocolate chip cookies and brownies (and breakfast German pancakes which I now make with this gluten-free recipe). I think my favorite thing as I’ve grown into an adult was the smell of something baking in the oven, and the warmth of the oven heating the house (or the tiny 1900 era freezing apartment I lived in throughout my corporate career years). I find myself now in a place where I can say I am, somewhat, a “seasoned baker.” I know what I enjoy adding to my quick-breads, and understand what the batter should look like when complete and ready to bake.
And to be perfectly honest, I enjoy experimenting!
There’s something to be said for opening up the cupboards to see what you have to work with and improvising after you’ve decided on your basics. We have a persimmon tree at our house which produces plenty fruit … for a few households. We’re looking forward to many persimmon-based breads (rather than banana) in the future!
Why I call it “Breakfast Bread”:
This bread is what I now consider my “classic” quick-bread.
Yes, it uses fruit, eggs, butter, dense (protein-rich) flour, some added nuts, but there is
NO ADDED SUGAR.
So, obviously, this means you can eat it for breakfast! Right?
Are you ready to go on a baking adventure with me?
Trust me, you can do this, too!
Here are the Basic Ingredients (these I do not change):
3 medium size bananas (or add equivalent zucchini for up to 2 bananas – you will want at least 1 banana for sweetness)
1 stick (1/2 Cup) salted butter (melted) And yes, I always use salted butter. I like it better. You are welcome to use unsalted if you wish
And that’s the beginning! So here’s how you pull these together:
Mash the bananas in a large bowl until kinda liquidy
Add two eggs and mix well
Pour in the melted butter while stirring (you don’t want your butter to be too hot because it may start cooking the eggs! I usually let mine cool a little before adding to the batter).
Next, we get to play with the variable ingredients.
First, I love to add (unsweetened) coconut.
I am not sure why (ha!), but I love this delicious nut-meat; the way it gets toasty where it sticks out of the bread is such a pleasant taste and aesthetic, this is the first add-in for my bread (or muffins) every time. As for quantity? I go with my gut. It’s not an essential ingredient, but I like it to take up some space. Good added fat with these little white flakes.
Topping the bread or muffins with coconut just before they go into the oven is a nice finishing touch!
Next, I add chia seeds. Why chia, you ask?
These little seeds absorb a ton of moisture. And they’re good for you! They are highly complex food which offer a ton of energy and health benefits such as omega-3’s, carbohydrates, fiber, protein, a decent helping of good fats, and vitamins and minerals. They’re easily digestible, and perfect for breakfast. Again, no specific measurement, but enough to darken the batter a bit (start small – if you add too many chia seeds, your batter may become VERY thick. Try a tablespoon or two and add as you gain experience and become used to your batter texture).
When the ingredients are all mixed together, your batter will look golden
with pretty evenly spaced white and black spots (of coconut and chia).
Bananas, eggs, and butter do not make a very thick base, so next, we add the thickeners.
I am a HUGE Fan of Oats (and gluten-free Oat flour, as you may have learned from my other gluten free recipes) – lots of fiber and protein from these flakes of goodness and they sure do add some heft to keep you feeling full after that one muffin you grab as you run out the door to start your day.
I add enough oats to, again, absorb more moisture and a little tapioca flour to lighten the texture of the batter just a little.
Last flour ingredient is the oat flour itself. The batter should feel almost complete – like any banana bread you’ve made before.
The last time I made muffins, I added apple, pecans, and candied ginger (the only bit with real sugar added… and honestly, candied ginger goes into every loaf or muffin. It’s that good). Once you add the last ingredients, stir till combined, and bake in either your muffin tins or bread pan at 350 degrees until done. Muffins take about 25 minutes, and bread will take longer, 45-60 minutes depending on how much moisture is in your batter. (The apples make the baking time quite a bit longer).
Top with oats or coconut or pecans (or walnuts if that is your preference) and enjoy with yogurt or simply butter a slice and enjoy with your morning coffee or tea. We now make muffins out of this recipe, and my fiancé takes one to work everyday as a lunch addition (and it usually becomes a mid-morning snack).
This has become a weekly staple in my home, and I hope you enjoy creating your own special breakfast loaf as much as I have over the last couple years.