Nutritious Breakfast Bread

This isn’t your typical banana bread. It’s a full breakfast packed into a loaf pan. Whole wheat flour, oats, two kinds of nuts, raisins, prunes, molasses, and mashed bananas make every slice dense with fiber, protein, and natural energy.

The mix of white and whole wheat flour gives it structure without being too heavy. Pure whole wheat would make the loaf brick-like; the white flour lightens the crumb just enough. Powdered skim milk adds protein and helps the crust brown, while molasses brings iron and a deep, caramel-like sweetness that brown sugar alone can’t match.

Orange juice in the batter might seem odd, but it adds moisture and a subtle citrus brightness that keeps all those earthy ingredients from tasting flat. Combined with the mashed banana, it creates a wet batter that stays moist through the full hour of baking.

This recipe also works as muffins at a higher temperature for 20 minutes, making them grab-and-go friendly for busy mornings.

Pro Tips

• Use ripe bananas with plenty of brown spots. They’re sweeter and mash smoother, adding more moisture to the batter.
• Chop the prunes small so they distribute evenly. Large pieces clump together and create overly sweet pockets.
• Don’t overmix the batter. Stir until just combined. Overmixing whole wheat batter develops gluten and makes the bread tough.
• Let the loaves cool slightly in the pan before removing. They’re fragile when hot and will break apart.

Variations

• Swap bananas for grated zucchini or chopped apples as the recipe suggests for a less sweet version.
• Replace peanuts with sunflower seeds for a nut-free school lunch option.
• Add a teaspoon of cinnamon and ½ teaspoon of ginger to the dry mix for a spiced fall version.