Cozy Morning Breakfast Bread

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I totally love this time of year!  The brisk weather makes me want to wear my favorite chunky knit sweater and bake a loaf of cozy morning breakfast bread, one of my favorite fall treats!  Try using pumpkin in place of bananas and you can also try chopped pecans instead of the walnuts for a fun variation.  If you are using bananas, the more ripe the better :) so don’t toss those brown, speckled bananas!  I like to make a loaf of banana or pumpkin bread on Saturday morning for us to enjoy over the weekend.  We usually serve it with a side of scrambled eggs and maybe a little butter from grass fed cows or Ghee.

On a chilly morning, the smell of bananas, maple, and cinnamon baking in the oven is heavenly.   This rustic recipe is simple to make and reasonably healthy, so you can go ahead and enjoy a slice with your morning cup of Joe.


Banana Bread

On chilly fall mornings, nothing is better than a kitchen that smells like sweet bananas, spices, and maple syrup.  Bananas are already sweet so little added sugar is used in this recipe.  I've also added an egg, oat flour, and olive oil.  There is no reason why you can't enjoy this for breakfast or as an afternoon snack.

Course Breakfast
Prep Time 20 minutes
Total Time 1 hour


  • 4 ripe bananas (or 3 cups of pumpkin)
  • 1 1/2 cups oat flour (try adding 1/2 cup almond or spelt flour)
  • 2 tsp aluminum free baking powder
  • 1/2 lemon (zest and juice)
  • 1/4 cup olive oil + 2 TBSP
  • 2 tsp coconut sugar
  • 1/4 cup maple syrup (plus 2 teaspoons for cinnamon swirl)
  • 1 egg
  • 2 tsp vanilla
  • 1 cup walnuts (roast at 350 degrees for 10 minutes)
  • 2 tsp cinamon
  • 1/2 tsp sea salt


  1. Preheat oven to 350 degrees.

    Lightly oil a loaf pan and line with parchment paper; set aside.

  2. Prepare Cinnamon Swirl: Combine toasted walnuts, cinnamon, 2 teaspoons of maple syrup, and 2 tsp of coconut sugar into a small bowl.

  3. Make the banana or pumpkin batter.

  4. Smash the bananas with a fork or potato masher and stir in lemon juice and zest.

  5. Sift the flour and baking powder into a medium size bowl.

  6. Add olive oil, maple syrup, salt, vanilla, and egg to the mashed banana.

  7. Fold banana mixture into the flour mixture.

  8. Spread 1/2 the batter into loaf pan, add the cinnamon swirl mixture evenly over the top, and pour the remaining batter over the top. You can then use a knife to "zig zag" the swirl through your loaf.

  9. Bake for 35 to 40 minutes or until a toothpick inserted int he center comes out clean. Allow to cool for a few minutes before turning out onto a wire rack. Slice and serve!

Recipe Notes

During the month of October use cooked pumpkin in place of mashed banana ~ delicious!

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  1. Leslie, this bread sounds so good and healthy too! I am only missing the oat flour, so I will pick some up tomorrow. We are actually having some Fall weather in San Diego (not the norm for Oct.) The days aren’t too warm and the nights are cooling off. It is putting me in the mood for baking. Loved your prior two posts…your home is so gorgeous inside and out!

    1. Hi Linda, Sorry if I’m late getting back to you ~ we’ve been traveling:) You can use any flour really, I just happen to use the oat flour. A combination of almond, or any other gluten free variety would be good, as well as regular or whole wheat all-purpose flour. This quick bread has been on repeat at my place and I will soon be making it with pumpkin! xox

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