Banana Breakfast Bread

Southern Living
This can be doubled easily, so make two loaves to last all week. Try toasting slices and serving with cream cheese or peanut butter.
Makes 1 loaf


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1/2 cup chopped pecans
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons butter, melted
4 medium-size ripe bananas, mashed
1 egg, lightly beaten
1 (7-oz.) package dried fruit bits
Vegetable cooking spray


Prep: 15 Minutes
Bake: 1 Hour, 10 Minutes
Cool: 2 Hours, 10 Minutes

1. Place pecans in a single layer in a jelly-roll pan.

2. Bake at 350° for 8 to 10 minutes or until lightly browned.

3. Combine flour and next 3 ingredients in a large bowl. Combine sugar and next 3 ingredients in a small bowl; add to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans and fruit bits. Pour mixture into an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray.

4. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack 2 hours or until completely cool.

Created date

July 2007