If you love banana bread, then you’ll LOVE this banana bread breakfast bake! Soft, doughy, and loaded with banana flavour — like a slice of banana bread without any refined sugars or oils!
I admit defeat… Remember that big banana stash I boasted about a little while back? Well, I think I bit off more than I could chew because I ended up not being able to finish those suckers off before they started turning
spotty black… which is crazy because I eat a lot (read: ~3 a day) of bananas!
But I love them, and it actually makes me sad to see bananas getting such a bad rap in today’s diet and weight loss obsessed world, because they’re easily one of my favourite foods and I find that my digestion, energy, and even mood improve when I include more of them in my diet… which isn’t surprising considering all of their amazing health benefits.
What isn’t as amazing is trying to figure out what to do with a bunch of
spotty black ones. Don’t get me wrong — I love my bananas extra ripe — but not to the point where they mash themselves while they’re still in the peel. Know what I mean?
Thankfully, self-mashed bananas not only save me a little bit of arm work in the kitchen, but they also happen to taste extra sweet in baked goods… which only further proves my theory that baking is the best solution to so many of life’s little problems. The only question is… what to bake? Banana breads are an obvious choice — as are muffins and mug cakes — but I wanted something a little different… something like a banana bread breakfast bake…
Say hello to what’s been my breakfast for the past 4 days. Well, the base of my breakfast, anyways — my actual breakfast looked a little more like this…
… because as good as bananas and banana breads taste, they taste even better when paired with [chocolate] almond butter. Just sayin’. I suppose you could go the peanut butter route if you had to, but don’t tell me about it because it’ll make my allergy-ridden heart all sorts of sad #teamABforlife.
As for the breakfast bake itself, there really isn’t a whole lot to say about it besides that it straight up feels like eating a slice of banana bread… a banana bread that comes together in a flash and doesn’t contain any added refined sugars or oils. It’s soft, it’s doughy, it’s banana-y, and it can easily be made gluten-free (by using GF flour), or vegan (by swapping honey for maple syrup/agave)… which means banana bread breakfast bakes for ALL. Yay!
- 1/4 cup rolled oats
- 2 Tbsp. oat bran
- 2 Tbsp flour of choice*
- 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- pinch of salt
- 1 ripe banana, mashed (about 1/2 cup)
- 1/4 cup vanilla almond milk
- 1 Tbsp. honey
- 2-3 Tbsp. add-ins of choice (chocolate chips, nuts, etc.)
- Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil.
- In a medium bowl, combine oats, oat bran, flour, baking powder, cinnamon, and salt.
- In a separate bowl, combine banana, almond milk, and honey.
- Add wet to dry and gently stir to combine. Fold in any add-ins and transfer to prepared ramekin.
- Bake for 25 – 30 minutes, and allow to cool before adding toppings of your choice.
Looking for more baked treat to enjoy alongside your drink? Try one of these!
What’s your favourite way to use up over-ripe bananas?
How many bananas do you average per day?
Are you Team AB or Team PB?