Oatmeal Banana Breakfast Bread

 I whipped up this hearty, nourishing, and best of all delicious bread for breakfast on Thanksgiving morning. It was a healthy start to the feasting that would go on later in the day and to balance out the overnight cinnamon rolls that were also baking. You have your common breakfast foods of oatmeal, fruit, and yogurt all rolled into one, making it the perfect model for a breakfast bread. And quite a nutritious one using honey as a sweetener and lots of whole wheat flour. There's no butter or oil. But honestly, you would never know just how healthy it really was if I put a piece in front of you. The bananas help to naturally sweeten it even further, and its very moist. There's a heavy dose of vibrant cranberries speckled throughout along with crunchy walnuts. It's dense and filling, and bursting with banana flavor. The true test was my 14 year old nephew. It passed with flying colors. I even caught him eating it as a bedtime snack.

Oatmeal Banana Breakfast Bread

(by Reeni)

1 + 1/4 cup whole wheat flour

1/4 cup all purpose flour

1/2 cup oats

1 teaspoon baking powder

1 + 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3-4 large ripe bananas(about 2 cups)

1 large egg

1 cup nonfat plain Greek yogurt

1/2 cup honey

1 teaspoon vanilla extract

1 cup chopped cranberries tossed with 1 teaspoon flour

1 cup chopped walnuts

1. Preheat your oven to 350 degrees. Butter a loaf pan.

2. In a medium bowl mix both flours, oats, baking powder, cinnamon, and nutmeg together.

3. In a large mixing bowl mash up the bananas and mix with the egg, yogurt, honey, and vanilla extract.

4. Combine dry with wet until just combined, careful not to over mix. Fold in the cranberries and walnuts.

5. Pour into loaf pan. Bake for 50-55 minutes until a toothpick comes out clean.

6. Allow to cool in the pan for 15 minutes. Turn out and allow to cool completely on a wire rack.

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Oatmeal Banana Breakfast Bread