Bananas for breakfast.

I’m one of these people that needs to eat breakfast pretty much the second I’m up and out of bed.  Trouble is, lately I don’t know what breakfast is.  (Although, the past few days, it seems to be Christmas cookies – oops!).

I hate cold cereal (plus, I have nut allergies and have you noticed that just about every breakfast cereal you can buy has almonds or walnuts or pecans in it?) and while I do make various types of grain-based hot cereals, I don’t want to eat them everyday.  Same with all the versions of eggs – I don’t want to eat them all the time.  (Boredom is a big deal when you’re talking about food, don’t you find?).   Smoothies are no good – it doesn’t matter how green they are or how many different types of fruit, dairy products or grains I put in them, they’re not filling enough.  By the time I hit my coffee break at work, I’m…well…an exceedingly grumpier version of myself.  Ahem.  I’ve been eating toast or bagels but I really have to get back into making my own breads again in the new year – I’m just not a fan of supermarket bread products.  A co-worker has been bringing in day-olds from a good bakery to share and those have been a delight.  I ought to frequent the place she gets them from.

So, where does that leave me?  Muffins, perhaps, as long as they’re not sweet cupcakes thinly disguised as muffins (ie: I forgot to ice them!).  Or maybe fruit or veggie-based quick breads.  Early last week, I found a recipe for banana bread on the blog My Sister’s Pantry and I figured, why not?  This is definitely a different version of banana bread than I’m used to – for one, it has molasses in it, and while it has all the beautiful moist texture you associate with banana bread (particularly given the fact that it also has applesauce as an ingredient), it really doesn’t taste significantly banana-ey.  It’s dense and delicious and not very sweet – plus, I’m actually finding that it’s pretty filling.  It goes along really nicely with a bit of yogourt and my morning cup(s) of Earl Grey.


Please scoot on over to My Sister’s Pantry for the recipe.  (They’ve got a pile of GF, DF, vegan, vegetarian, raw, and sugar-free recipes over there as well, plus some excellent nutritional tips).  I made a couple of changes because of my allergies, swapping out the nut butter for tahini and omitting the pecans.

What are your favourite breakfast dishes?  Do you regularly change up your morning meals?  Or do you even eat breakfast at all?


  1. I’m so happy to have this recipe. I have also been wondering what I could have for a breakfast bread/muffin that wasn’t just another excuse to eat cake! This sounds like a reasonable example of something I could justify, as you say, maybe with a little yogurt. I’ll scoot on over to My Sister’s Pantry and check it out. I’m quite pleased. 🙂

  2. I eat oatmeal on the daily. Seriously it is the most satisfying breakfast that keeps me full for hours! I put anything in it from sliced bananas to blueberries to peanut butter. SO yummy! But if you are really into breads in the morning, I have a few vegan muffin recipes on my blog that are super healthy and delicious.

    • Oatmeal really does work for me, too – I definitely need something filling for my morning meal. I usually put raisins and flaxseed in it – can you believe I haven’t thought to put bananas in it? (Given the title of my post, that seems…well…a bit bananas!). 😉 I will definitely try that this week! And I’m definitely keen on good healthy muffin recipes, so I will happily browse through the ones you have on your blog. Thanks tons! 🙂

  3. Sounds good. I love anything with banana, but breakfast for me is always just fruit – a variety, cut up and enjoyed bite for bite! (And coffee of course!)

  4. It sure looks moist and yummy. Thanks for sharing.

    I am a weird breakfast eater as breakfast is most days between 2 and 3 pm. It is 2 pieces of toast with peanut butter and honey…every….single….day.

  5. Breakfast, yes, yes, yes! I am a member of the Hobbit clan and need my breakfast…twice! So I start the day ( very early) with coffee, fruit and yogurt and then after after hours work, it is toast, eggs, avocado, cheese, oatmeal, pancakes, muffins, hash brown etc etc etc etc but no banana bread!

    • WordPress does it automatically on blogs that are “enabled” – if you go into your profile page, you’ll see a box there near the bottom that you can click on (or off) if your blog theme is compatible. The funny thing about my snow is that I have the box unchecked – I turned it off and in fact I can’t see it at all when I look at my blog page from my computer, but everyone says it’s still running when they open my posts. I can’t figure out why that is. I believe the effect is turned off by WordPress in January sometime, so I won’t worry about it too much. If my blog is still snowing in June, I’ll maybe fire off an e-mail…. 🙂

  6. Great banana bread recipe. My usual breakfast is porridge, cooked very simply with a pinch of salt and water. Then I top it with a dollop of yogurt, a bit of cooked fruit and maybe some nuts. Every now and then I have toast and honey instead of porridge but I like my toast bread to be very hearty and I particularly like my home-made high protein bread for toast.

  7. My grandson has peanut/nut/shellfish allergies. People who don’t have to read every label twice wouldn’t really appreciate how hard it is to fix a meal that tastes good, is filling, and meets your needs. The banana bread sounds delicious.

    • It’s true, it’s very difficult to factor in allergies when buying and cooking food and creating balanced, delicious meals. I’ve recently found some great cookbooks in the library that are especially written for anyone affected by food allergies – very helpful.

  8. Thanks for the shout out Sheryl! I find keeping the breakfast rotation difficult as well – hope the bread is still filling the gap until coffee break 🙂

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