9. Banana Bread Recipe (back to school breakfast ideas)
This is my all-time favorite banana bread recipe, which I’ve had for years.
It’s the dish that comes to mind immediately when I have spotty bananas on the counter and bread in my freezer hoard that needs to be used up.
This is the best banana bread recipe I’ve ever tasted, and if you haven’t yet, now is the time.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt or sour cream, at room temperature
- 2 cups (460g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.
10. Waffles for Breakfast
What to offer with breakfast waffles: What are the best toppings and side dishes to serve with breakfast waffles?
Waffles are quite adaptable and can be prepared in a variety of ways.
You can serve this all-American staple with a wide variety of toppings.
Banana Nut Waffles are a healthy treat for breakfast or brunch. Naturally sweetened and made with whole wheat flour, these are easy to make with just a few simple ingredients. Serve them with maple syrup for breakfast this week – everybody always loves these!
Ingredients
- 1 ¾ cups whole wheat flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs separated
- 1 ⅓ cup low fat buttermilk
- 1 large banana mashed
- 3 tablespoons oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup roughly chopped walnuts
Instructions
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Mix the dry ingredients: Add the flour, cornstarch, baking powder, cinnamon and salt to a bowl. Stir very well until mixed.
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Mix the wet ingredients: In a large measuring jug, whisk together the egg YOLKS, buttermilk, mashed banana, oil, maple syrup and vanilla extract until smooth.
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Beat the egg whites: Beat the egg WHITES in a clean bowl with electric beaters until stiff peaks form.
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Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just to combine. Add the beaten egg whites and carefully fold in just until incorporated. Fold in the chopped nuts. Do NOT overmix, or the waffles will be dense.
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Bake waffles: Preheat your waffle iron on medium-high. Lightly grease and bake waffles according to your manufacturer’s instructions. I use about ¼ cup of batter per waffle, and I scoop it with a cookie scoop to make less of a mess.
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Serve the waffles hot right out of the waffle iron – that’s when they’re the crispiest!
Notes
To freeze: Place the waffles in a single layer on a lined baking sheet. Freeze for about an hour or until firm. Pack into freezer bags and label with the name and the date. Freeze for up to three months.
To reheat: No need to defrost! Heat in a toaster straight from the freezer in bursts until hot and crispy. To reheat in the oven, place the waffles on a rack and bake at 360°F for 5-10 minutes, or until hot and crispy.
