Banana Bread Recipe | Easy Breakfast Banana Bread

Breakfast banana bread

Breakfast banana bread

Prep: 10 mins | Cook: 1 hrs | Total: 1 hrs 10 mins | Serves: 0
We've all stood in the kitchen staring down a bunch of overripe bananas, knowing they're destined for something wonderful but not quite sure what that something is yet. Sound familiar? This breakfast banana bread recipe is about to become your favorite way to rescue those spotted fruits before they go to waste. What makes this loaf special isn't just that it transforms four ripe bananas (plus their peels!) into something magical – it's how it bridges the gap between weekday practicality and weekend indulgence. We're talking about a cake that earns its breakfast credentials thanks to warm spices and natural sweetness from brown sugar, while the hint of ground ginger adds just enough intrigue to keep things interesting. The beauty lies in its versatility: slice into it warm on Monday morning with your coffee, or save the last piece for afternoon tea with a drizzle of melted chocolate. Made with simple pantry staples like spelt flour and neutral oil, this banana bread proves that the best recipes are the ones that work as hard as you do.

Breakfast banana bread

Ingredients

  • 4 firm bananas, either fresh or frozen
  • 200g light brown sugar
  • 130ml neutral-flavored oil, plus additional for greasing the pan
  • 4 large eggs
  • 200g white spelt flour
  • 1 teaspoon ground ginger
  • 3 teaspoons baking powder
  • Melted chocolate of your preference, for drizzling (optional)

Instructions

Step 1

First, heat your oven to 180C/160 fan/gas 4 and lightly grease and line a loaf tin. Drop the whole bananas straight into your food processor and blitz until the peels break down into tiny, fine flecks. Add the sugar and blitz again—it works like a gentle abrasive to help chop the peel even smaller before it melts. Pour in the oil and eggs, give it a quick blitz, then pulse in the flour, ginger, and baking powder just until everything is combined into a smooth batter with no dry streaks.

Step 2

First, brush the inside of your 1.5-litre tin with oil—a round bundt tin is lovely here, but a loaf tin works just as well. Pour in the batter and bake at 180°C/350°F, checking a bundt tin around 40–50 minutes and a loaf tin closer to an hour. You’ll know it’s done when a skewer inserted into the middle comes out clean. It may puff up above the tin while baking, but don’t worry—it will settle back down as it cools.

Step 3

**Step 3: Cool and Serve** Set your banana bread pan on a wire rack and let it rest for about 30 minutes — this gives the loaf time to firm up slightly so it won’t break apart when you move it. While you wait, if you're planning to add a chocolate drizzle, now’s a good time to chop up your chocolate or grab your melting-safe bowl ready. After half an hour, gently run a knife around the edges of the pan to loosen things up. Carefully transfer the bread onto the rack — if you used a bundt pan, give it a gentle shake and tap the bottom to help it release. If the cake sticks at all, don’t force it; just ease it loose with a spatula. If you're feeling indulgent, melt a handful of chocolate chips or chopped chocolate in a small bowl (microwave in 20-second bursts, stirring between each) and drizzle it over the warm loaf. Slice and serve while it’s still cozy and fragrant, or let it cool completely if you prefer cleaner slices. Either way, once it’s fully cooled, store leftovers in an airtight container at room temperature for up to four days.

Nutrition Information

calories: 266 calories
fat: 12 grams fat
carbohydrate: 33 grams carbohydrates
protein: 5 grams protein
fiber: 1 grams fiber
sugar: 21 grams sugar

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My Tip

Mash those bananas really well before adding the sugar—the riper they are, the more natural sweetness you'll get without needing extra. And don't skip oiling your bundt tin generously; those nooks love a good coating.

Leftovers

Wrap cooled banana bread tightly in beeswax wrap or plastic wrap, then store in an airtight container to keep the crust crispy for up to 4 days in the fridge. For reheating, warm slices in a toaster or oven at 180°C for 5-8 minutes until fragrant and golden.

Make It Your Own

Swap spelt flour for oat flour and add 1 tsp cinnamon for a cozy twist that complements the bananas beautifully.