Bread Breakfast

Breakfast Bread

It’s nice to have a breakfast food that you can grab quick in the morning, especially if you work full time at an 8 – 5 job.  What’s even better is if that breakfast food is full of protein, vitamins, and nutrients, and low on preservatives.  The Greek yogurt, eggs, and pecans give this banana bread mutant a super power protein punch.  The cranberries and spices turn up the complexity of flavor so your breakfast routine is anything but boring.

Breakfast Bread

1/2 cup white flour

1 1/2 cup whole wheat flour

1/3 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 ripe bananas

1/4 cup honey

2 tablespoons butter

3 large eggs

3/4 cup vanilla Greek yogurt

1/2 cup dried cranberries

1 cup chopped pecans

1 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

1.Combine the dry ingredients plus the nuts and the cranberries in a medium-sized bowl.

Dry ingredients Nuts and cranberries Mix

2.  Mash the bananas in another bowl.  Combine the rest of the wet ingredients together.  Don’t forget to add the eggs, like I did when I was mixing the ingredients.  If you do, just beat them and add them to the mixture.

Wet ingredients Mix

3.  Mix the wet and dry together.

Mix Batter

4.  Grease a loaf pan with butter or pam.

5.  Add the mixture to the loaf pan and bake at 325 for 50 – 60 minutes, or until a toothpick comes out clean.

Add to the loaf pan

Breakfast Bread
Author: Simply Playful Fare
Ingredients
  • 1/2 cup white flour
  • 1 1/2 cup whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ripe bananas
  • 1/4 cup honey
  • 2 tablespoons butter
  • 3 large eggs
  • 3/4 cup vanilla Greek yogurt
  • 1/2 cup dried cranberries
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
Instructions
  1. Combine the dry ingredients plus the nuts and the cranberries in a medium-sized bowl.
  2. Mash the bananas in another bowl. Combine the rest of the wet ingredients together.
  3. Mix the wet and dry together. Don’t forget to add the eggs, like I did when I was mixing these.
  4. Grease a loaf pan with butter or pam.
  5. Add the mixture to the loaf pan and bake at 325 for 50 – 60 minutes, or until a toothpick comes out clean.
Serving size: 129 g Calories: 384 Fat: 20.6 g Carbohydrates: 44.9 g Fiber: 4.1 g Protein: 8.6 g

Breakfast Bread Breakfast Bread Breakfast Bread

Brunch or weekly breakfast?  Let us know in the comments section!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *