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Banana Breakfast Bread

Banana Breakfast Bread

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

Southern Living AUGUST 2007

  • Yield: Makes 1 loaf
  • Prep time: 15 Minutes
  • Bake: 1 Hour, 10 Minutes
  • Cool: 2 Hours, 10 Minutes


  • 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


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.


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Banana Breakfast Bread Recipe