Banana Breakfast Bread


3-4 ripe bananas
1 cup of rolled oats or quick oats (depending on the preferred texture)
1 cup wholemeal spelt flour
1 cup yoghurt
½ cup pecans or walnuts roughly chopped
½ cup chopped dates
¾ cup of shredded coconut
¼ cup of honey
¼ cup of macadamia oil
2 eggs lightly beaten
4 teaspoons of baking powder
1 teaspoon cinnamon
(Variation: substitute the dates and pecans for chopped dried figs and sunflower seeds)


Soak the oats, pecans dates and honey in the yoghurt in a bowl in the fridge overnight.

In the morning, preheat oven to 180⁰. Line a loaf tin with baking paper.

Add mashed bananas and stir to combine. Add the remaining dry ingredients and the eggs and oil.

Cook in oven for one hour or until golden and cooked.

This is a moist loaf. Slice into thick slices and toast or grill. This loaf can be sliced and then frozen for later use, but will keep for several days in an air tight container, preferably in the fridge. Serve on its own or with yoghurt, a nutspread or ricotta.

Nutritional Value

This breakfast loaf was created for my good friend Jo, a busy working mother whom forgets to eat breakfast on her non-working day and then finds herself ravenous by late morning. She is rather partial to a sweet breakfast and this loaf certainly has a sweet taste- provided by the honey and the natural sweetness of the dates (or figs). But it still provides the goodness of wholegrains and fibre that would often be provided from a breakfast cereal, in the form of the rolled oats, wholemeal flour (and seeds). By using macadamia oil instead of butter, it reduces the saturated fat content of the loaf. The saturated fat can be further reduced by using low fat yoghurt and only egg whites. The nuts and seeds are sources of good oils. The dried fig and sunflower seeds variation is Jo's preferred loaf. I like to serve topped with yoghurt, as it provides a welcome contrast to the sweetness.