I’ve crafted this Banana Walnut Breakfast Bread to transform overripe bananas into a nutritious, satisfying morning staple. Drawing from traditional quick bread techniques while incorporating whole grains and natural sweeteners, this loaf delivers both nutrition and comfort in every slice.
The Heritage of Banana Bread
Banana bread became a household staple during the Great Depression when resourceful home bakers sought ways to use overripe bananas. I’ve updated this classic recipe with whole wheat flour, heart-healthy walnuts, and natural sweeteners to create a breakfast-worthy version that honors this tradition while meeting modern nutritional needs.
Why This Recipe Works
This breakfast bread combines the perfect ratio of whole grains to fruit, creating a moist, tender loaf that isn’t overly sweet. The combination of bananas and coconut oil ensures a perfectly moist texture while keeping the bread fresh longer.
Ingredients
Wet Ingredients
- 2 ripe bananas (about 230g), mashed
- ¼ cup (60ml) coconut oil, melted
- ¼ cup (60ml) honey
Dry Ingredients
- 1 cup (120g) whole wheat flour
- ½ cup (50g) rolled oats
- ½ cup (55g) chopped walnuts
- 1 teaspoon (4g) baking powder
- ½ teaspoon (1.3g) ground cinnamon
- ¼ teaspoon (1.25g) salt
Detailed Instructions
- Preparation Phase
- Preheat oven to 350°F (175°C)
- Grease a 9×5 inch loaf pan
- Line with parchment paper, leaving overhang
- Toast walnuts if desired (350°F for 8-10 minutes)
- Banana Preparation
- Select very ripe bananas with dark spots
- Mash thoroughly with a fork
- Measure to ensure proper amount
- Wet Ingredient Mixing
- Combine mashed bananas in a large bowl
- Add melted coconut oil
- Stir in honey
- Mix until well combined
- Dry Ingredient Combination
- In a separate bowl, whisk whole wheat flour
- Add oats, baking powder, cinnamon, and salt
- Mix thoroughly to distribute leavening
- Creating the Batter
- Add wet ingredients to dry ingredients
- Fold gently until just combined
- Stir in chopped walnuts
- Don’t overmix
- Baking Process
- Pour batter into prepared pan
- Smooth top with spatula
- Optional: arrange banana slices on top
- Bake 40-45 minutes until golden
- Test with toothpick for doneness
Pro Tips for Perfect Results
- Use very ripe bananas for best flavor
- Bring ingredients to room temperature
- Don’t overmix the batter
- Rotate pan halfway through baking
- Cool completely before slicing
Nutrition Information
Per slice (based on 12 slices):
- Calories: 175
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugar: 8g
- Protein: 4g
Time Requirements
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Storage Guidelines
- Room Temperature: 3 days wrapped well
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months
Variations and Substitutions
- Replace walnuts with pecans or almonds
- Add dark chocolate chips
- Include chia or flax seeds
- Try maple syrup instead of honey
- Add a teaspoon of vanilla extract
Serving Suggestions
- Enjoy warm with a pat of butter
- Toast slices lightly
- Spread with almond butter
- Pair with fresh fruit
- Perfect with coffee or tea
This Banana Walnut Breakfast Bread represents the ideal balance of nutrition and comfort. It’s perfect for meal prep, busy mornings, or as a wholesome snack. The natural sweetness from ripe bananas combined with the heartiness of whole wheat flour and the crunch of walnuts creates a satisfying breakfast that will fuel your day.
For best results, let the bread cool completely before slicing, and store it properly to maintain its moisture and freshness. This recipe is endlessly adaptable – feel free to experiment with different nuts, seeds, or spices to make it your own while maintaining its wholesome breakfast-worthy status.
