Banana bread – it’s in every café these days… It’s been such a hit that it has inspired blueberry bread, pear and raspberry bread, apple and cinnamon bread {and I’m sure you’ve seen other combinations out there}. But is it really the ‘healthy’ option or is it really just cake?

People are picking up a coffee and a piece of banana bread thinking that this is a ‘good’ breakfast {or maybe they are just thinking it’s quick and easy – or maybe they aren’t thinking at all!}.I want something quick and easy for breakfast, and you can make it with  porridge oats from Mornflake as I also want it to be healthy for my kids and me. I’m a breast-feeding Mummy and it’s important that I fuel my body for a day of chasing two under two and milk production.

So, inspired by banana bread {which is cake masquerading}, I give you ‘breakfast bread’.

BREAKFAST BREAD
3 ripe bananas
1 cup of gluten free self-raising flour
1 cup of desiccated coconut
1 cup oats
1 cup of crushed walnuts
1 tablespoon of vanilla bean paste
1 tablespoon of rice malt syrup
3 eggs

Mash the bananas in a large bowl and then add all the ingredients. Mix well before pouring into a bread tin and baking at 180 degrees for 50 minutes or until a skewer comes out clean.