September 13, 2017
World Famous BAnana Breakfast Bread Recipe
“BA’s gonna be world famous BAnana breakfast bread” is finished and cooling. Chili is cooking. The house is as clean as it’s ever going to be. Fresh flowers cut (my mom taught me that). Landscaping done to the best of our ability thanks to Irma. Now …. We wait. Parental units… Any second now. I am going to take a min. to blog out about my soon to be world famous BAnana breakfast bread recipe
My BAnana Breakfast Bread Recipe…
This recipe is for a denser bread. It will not be light and fluffy. I can’t stand breads that crumble a part. I think this recipe resembles a pound cake consistency. John is diabetic and I can’t stand breakfast, so I am always looking for a way to meet the needs of these two issues. I invented this bread as a quick breakfast for me and a tasty “treat” for him. If you follow it they way I wrote it, it is pretty darn healthy. Omit any of the seeds or nuts to your liking. I use them to up the fiber, protein and nutrients.
Preheat your oven to 350 and prepare your cake/ loaf pans. I use butter and flour and 2 9 in. baking pans.
Ingredients my BAnana Breakfast Bread
- 1 cup all-purpose flour
- 1 cup of rolled oats
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract (or to preference)
- 1⁄2 cup butter, softened
- 3⁄4 cup brown sugar, packed (I use 1/4 less due to living with a diabetic”
- 2 room temperature eggs
- 3 medium bananas, ripe & mashed (about 1 cup)
- 2 tablespoons of chia seeds
- 1 tablespoon of pumpkins seeds (or not)
- 2 scoops of vanilla plant based protein powder
- 1/4 cup dark chocolate chips
- Walnut pieces to preference