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.

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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?