I've long harbored a love for a proper breakfast.
It feels like a celebration of the weekend to spend time making perfect coffee while enjoying a warm slice of banana bread. When I taught in the States, I took some of this bread with me to school and ate it on the way. The hearty bread kept me full through the hectic morning, and with all clean ingredients, I felt good about what I was stuffing my face with. That's why I call it "Secret Agent Banana Bread". It tastes incredible, yet has only the good stuff.
Now that we work in the evenings, I make it a ritual to prepare a really good breakfast, and then eat a lighter lunch. Banana bread is a classic, and after much trial and error I finally have my recipe that makes this a winner in both taste and health department. This recipe comes husband approved!
I used butter in this recipe, but feel free to use coconut oil if you prefer that. Otherwise, grab the following ingredients:
2 cups whole wheat flour
1/2 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
Dash of nutmeg, cinnamon, and cloves to taste
1/2 cup butter, softened
3/4 cups honey
1 teaspoon vanilla
3 or 4 ripe mashed bananas
Combine flour, baking soda, salt, spices and rolled oats. In a separate bowl, mash the bananas, then add the honey, eggs, and vanilla. Combine the wet and dry ingredients, and then stir in the very soft butter. Mix to combine (you don't need to over-mix it, just make sure there are no clumps of flour. That wouldn't be fun to bite into.
Bake in a preheated oven at 350 degrees for around 45 minutes, rotating once. Wait for it to get a dark golden color on top, and then remove and then let cool a bit. Once it's relatively cool, remove from bread pan.
Slice yourself and a loved one a big piece, and enjoy!