Peanut Butter Banana Bread Breakfast Cake

Slow mornings, a cup of coffee… and cake

No, not really cake. But it’s close.

I decided to go with my banana bread recipe from earlier this year and make it into something a little bit special.

This was gone pretty quick. Someone at work may have had what.. 3 slices? Haha. I’ll keep the name confidential.

To make it a bit more fun once I poured the batter into the pie dish, I swirled creamy peanut butter into the top. I surrounded the not so perfect swirls with the sliced banana and topped it with walnut crumbles. All pretty simple, and will taste just as great without any technique.

You’ll probably be alarmed by all the lovely smells so you’ll want to check it out… but the cake isn’t too sensitive to being overcooked. The top becomes golden but I’m actually considering under cooking it by a few minutes next time just to see.

Try this one out with or without the extra fix-ins. You can’t go wrong with bread and peanut butter!

Peanut Butter Banana Bread Breakfast Cake
Print Recipe
Whole wheat banana bread with swirls of creamy peanut butter. This breakfast bread has a bit of walnut crumbles on top and is sweetened naturally with honey and bananas. This recipe includes vegan modifications as well!
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Peanut Butter Banana Bread Breakfast Cake
Print Recipe
Whole wheat banana bread with swirls of creamy peanut butter. This breakfast bread has a bit of walnut crumbles on top and is sweetened naturally with honey and bananas. This recipe includes vegan modifications as well!
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Ingredients
  • 1 and 3/4 cup Whole wheat pastry flour, sifted Stone-ground wheat by Bob's Red Mill
  • 1/3 cup Coconut oil, melted Virgin typically has less of a coconut taste!*
  • 1/2 cup honey Any variety of honey
  • 2 whole Eggs, whole Vegan: substitute flax eggs
  • 1 cup Bananas, ripe, mashed Equal to ~3 medium bananas
  • 1 whole Banana, sliced for topping *Optional
  • 1/4 cup Almond milk, unsweetened Any variety of milk
  • 1 teaspoon Vanilla extract, pure, natural
  • 2 teaspoons Cinnamon, ground + more for topping
  • 1 teaspoon Nutmeg, ground *Optional
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3-4 tablespoons Peanut butter, natural, creamy
  • 1/4 cup Walnut halves, crumbled *Optional / or 1oz
Servings: slices
Instructions
  1. Take eggs and milk out to room temperature. Preheat oven to 325 degrees Fahrenheit. Melt 1/3 cup coconut oil, set aside. Use spare coconut oil to wipe grease your baking pan or pie dish.
  2. Mash a cups worth of bananas. I use a potato mash on a cutting board.
  3. In a large mixing bowl, combine honey and oil, whisk well. Then, combine 2 whole eggs. Whisk. Then add remaining wet ingredients, combine banana, milk, vanilla extract, cinnamon, nutmeg, salt and baking soda. Whisk.
  4. Sift 1 and 3/4 cup of whole wheat pastry flour (bob's red mill stone ground works well!) Combine the flour to the wet ingredients. Stir until just combined. Pour batter into greased pan (or parchment lined.)
  5. Using a knife, swirl about 2 to 3 tbsp of creamy peanut butter (salty is best) onto the top. Slice the extra banana lengthwise and lay along the top. Lastly top with crumbled walnuts and a bit more cinnamon. These extra sugars will ensure a golden top.
  6. Bake for 50 minutes. 55 minutes maximum. The toothpick should come out clean and the bread will only rise slightly.
  7. Allow to cool at least 15 minutes. Cut like cake, eat it however you'd like to 🙂
Recipe Notes

Nutrition Information per (1/8th, 1 slice) serving

Calories 384 | Fat 17.7 | Carbohydrates 55.2 |Fiber 9.4 | Protein 7.3

  • nutrition information includes walnuts, does not include additional banana on top
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Summer Squash Sandwich with Cilantro Black Bean Spread {Vegan}

I love burgers and I love grilled vegetables. I’m trying to figure out why I haven’t actually put them together before?? Needles to say, after this impromptu meal I will definitely be repeating this idea for work week lunches.

I didn’t want to spend more than a few minutes in the kitchen this weekend with trying to spend time with my roommate, and best friend, moving out on Sunday! We succeeded in guzzling down an oversized (maybe 32 ounces?!) pineapple rum cocktail the evening before. I was picturing vegetables screaming my name at this point!

So, for my kitchen the go to vegetable besides leafy greens is usually squash. Zucchini squash and other varieties are a pretty huge staple in the summer months around here. They don’t always have to be zoodled! I don’t do that so much, grilling and roasting is just my all time fav.

After you slice the squash up the hard work is over. I went to town with all the lemon and thyme I had. Just sprinkle with light sea salt and pepper and place on a lightly oiled pan if you’re using an oven.  I know most of you will be grilling these up, so just cut it thicker..

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While the vegetables are cooking, the spread can be whipped up in 2 minutes. Well, mashed up that is. Chop up the fresh cilantro and add to a small bowl of mashed black beans.

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It won’t need to be super smooth unless you really want it too. The flavor and texture is all you really need. Although, cilantro black bean dip is amazing… use a potato masher here and you’re done!

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Very little assembly required. If you tend to enjoy chicken on sandwiches, this would be a great time to use left-overs or grilled chicken from the weekend.

I did … and I still ended up eating this in less than 20 minutes!

Summer Squash Sandwich with Cilantro Black Bean Spread
Print Recipe
A seasonal fresh sandwich filled with vegetables and herbs! Roasted squash seasoned with lemon and thyme, and a simple cilantro black bean spread.
Servings Prep Time
1 Sandwich 5 Minutes
Cook Time
~15 Minutes
Servings Prep Time
1 Sandwich 5 Minutes
Cook Time
~15 Minutes
Summer Squash Sandwich with Cilantro Black Bean Spread
Print Recipe
A seasonal fresh sandwich filled with vegetables and herbs! Roasted squash seasoned with lemon and thyme, and a simple cilantro black bean spread.
Servings Prep Time
1 Sandwich 5 Minutes
Cook Time
~15 Minutes
Servings Prep Time
1 Sandwich 5 Minutes
Cook Time
~15 Minutes
Ingredients
  • 2 slices Whole wheat bread I used Eureka, Grainiac bread
  • 2 medium Squashes, summer and Zucchini
  • 1/2 - 1 tbsp Olive oil, extra virgin Or canola, depends on cooking device
  • 1 tbsp Thyme, fresh Dried thyme= about 1/2 tbsp
  • 1/2 whole Lemon 2-3 slices, remaining juice
  • Salt and Pepper to taste
  • 1/4 cup Black beans, mashed
  • 2 tbsp Cilantro, fresh
  • 3 oz Chicken (Optional)
Servings: Sandwich
Instructions
  1. Preheat oven to 425, or start up grill. Slice squash evenly and spray pan with light oil. Sprinkle squash with fresh (or dried) thyme. Slice 2-3 thin lemon slices in the mix for garnish (optional). Squeeze remaining lemon on top. Top with pepper and salt.
  2. Bake for nearly 15 minutes, or grill for 5-7 minutes. Toast bread to liking.
  3. While squash is cooking mash black beans with a potato masher. (Make sure to drain and rinse canned beans.) Add in chopped cilantro.
  4. Once bread is toasted and squash is ready, assemble and spread!
Recipe Notes
  • You may slice zucchini any thickness you'd like. I prefer a 1/4 of an inch for a sandwich, thicker is nice if you're not adding meat but too thin and it will not hold it's structure!
  • If you're using dried herbs, these especially should be reduced. I recommend about 1/2 of what the recipe calls for.
  • For Vegan Sandwich can be made with or without chicken.
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Avocado Toast [Sun-dried Tomato + Feta] {Greek}

I don’t always make snacks so pretty and pleasing to the eye. But I do love to take my time and savor every last bite!

Between recipe testing and work I was reminded on how popular avocado toast has become. Someone may have been on an avocado kick as of lately and had me thinking about it too 😉

Check out how one of my boss’s, Krista, puts together avocado toast with her fresh tuna! You can find fitness, lifestyle, and nutrition posts on her blog: Meet the Whites. She loves to make things super simple (and healthy!) for herself and Jim!

I certainly suggest making toast an opportunity to include vegetables. I am an avid bread lover, unfortunately just eating toast is not exactly sustainable alone as a snack. I’ve enjoyed sautéed spinach and tomato basil chicken on toast as well. Think of having a little bit of protein on your toast: bean spreads, low-fat cheese, almond butter, or tuna.

Avocado Toast {Greek}
Print Recipe
Simple snack, complex flavor. Hearty whole wheat toast with avocado, sun-dried tomato, feta cheese and a pinch of oregano.
Servings Prep Time
1 serving 5 minutes
Servings Prep Time
1 serving 5 minutes
Avocado Toast {Greek}
Print Recipe
Simple snack, complex flavor. Hearty whole wheat toast with avocado, sun-dried tomato, feta cheese and a pinch of oregano.
Servings Prep Time
1 serving 5 minutes
Servings Prep Time
1 serving 5 minutes
Ingredients
  • 2 slices Whole wheat bread Hearty loaf
  • 2 tbsp Avocado
  • 1 tbsp Sun dried tomato, chopped
  • 2 tbsp Feta, reduced fat, crumbled
  • 1/4 tsp Oregano
Servings: serving
Instructions
  1. Slice and toast whole wheat bread. First layer is avocado, spread on both slices. Next, top with chopped sun-dried tomatoes, sprinkle with feta and oregano.
Recipe Notes

Nutrition per serving (hearty bread):

Calories 260 Fat 8g Carbohydrates 39g Fiber 4g Protein 11g

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Blueberry Lemon Loaf {Vegan}

Just because it’s getting warmer does not mean the baking must end! That would be madness. As of lately, rainy days are pretty common. So instead of being outside some days….the oven is cranking. My intention at first was to incorporate greek yogurt in the bread but after realizing this could be completely vegan, I just went for it. Next time I’m excited to try Amy’s lemon blueberry yogurt loaf.

For this one, and breads alike, I would recommend fresh (big) blueberries. I’ve had a bad experience with baking bread with thawed frozen blueberries. The color runs easily making it appear sloppy… so don’t go that route if you don’t have to. Plus you’ll miss that blueberry explosion! Get this loaf going indefinitely if the blueberries are in season!

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No worries if you only have traditional pastry flour. Whole wheat pastry flour would be a better option with this recipe in particular if you want to boost nutrients in your baking, but either will do! I stick to Bob’s Red Mill for flours like these. Unfortunately I never find stone ground whole wheat pastry flour in my regularly shopped Fresh Market store… but forever online for cheap!

It’s hard to keep this bread around too long… two loafs in three days. You get my drift. After just one day I decided it would be smart to get together some pre-portioned slices for my clients. I had to!

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Blueberry Lemon Loaf {Vegan}
Print Recipe
Light enough for a breakfast bread or a dessert. This dense loaf has a spring/summer baking feel with fresh lemon and blueberries.
Servings Prep Time
10 Thick slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
10 Thick slices 10 minutes
Cook Time
50 minutes
Blueberry Lemon Loaf {Vegan}
Print Recipe
Light enough for a breakfast bread or a dessert. This dense loaf has a spring/summer baking feel with fresh lemon and blueberries.
Servings Prep Time
10 Thick slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
10 Thick slices 10 minutes
Cook Time
50 minutes
Ingredients
Liquid Ingredients
  • 1/4 cup coconut oil Melted
  • 2/3 cup Almond milk, unsweetened Room temperature
  • 3 tbsp lemon juice Medium/Large lemon
  • 1 tbsp Lemon zest
Dry Ingredients
  • 2 cups sifted Whole wheat pastry flour Fine / 200 g
  • 1 tbsp sifted whole wheat flour 10 g / *Omit if pastry flour is not fine, Omit if using fine cake flour
  • 2 and 1/2 tsp Baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut sugar
  • 2 tbsp Applesauce
  • 1 tsp vanilla extract Pure
  • 1 cup Blueberries Fresh
Servings: Thick slices
Instructions
  1. Preheat oven to 350 degrees Farenheiht. Melt coconut oil. Set aside. Grease 9x5, 8x4 pan with extra coconut oil. (Parchment paper is optional)
  2. Large mixing bowl: Whisk milk, lemon juice, lemon zest, and coconut oil. Let it sit for a 7-10 minutes.
  3. Medium [separate] mixing bowl: Sift flour, mix with baking powder, and salt.
  4. Large mixing bowl: Add remaining wet ingredients. Whisk applesauce, vanilla extract, and coconut sugar into large bowl.
  5. Add dry ingredients to wet ingredients (medium to large bowl) until just combined. Fold in blueberries here careful not to over mix.
  6. Pour batter into greased/lined loaf pan. Bake for 50 minutes. Top of bread should only be golden, and toothpick should come out clean.
  7. Cool in pan for about 10 minutes or longer. Loaf should come out with ease. Cool on rack for about an hour.
Recipe Notes

Nutrition per serving (per thick slice, 1/10th loaf):

Calories 219 / Fat 6.3 g / Carbohydrates 38.6 g / Fiber 1.3 g / Protein 2.7 g

Recipe Notes:

  • If you want to use more whole wheat flour I have tried this with 2/3 cup whole wheat flour and 1 and 1/2 cup of pastry flour. I believe it would work fine if you went with full whole wheat.
  • Substituting with honey (instead of coconut sugar): 1/2 cup honey
  • I lined my stoneware loaf pan with parchment paper and a little coconut oil the first time, this allowed the bread to stay really moist. If you want a drier outer crust skip the parchment paper.
  • Storage: Store sealed, for up to 3 days room temperature.
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Whole Wheat Banana Bread [Coconut Oil]

This week I promised DIY themed recipes, and banana bread is one of those classic recipes you need to have on deck! Most of us have bananas in the house throughout the week. A couple days may pass… you overlook those bananas or keep 1 or 2 in a lunch box, little brown spots occur and they get to ripen! I for one get excited when I see this happening so I have an excuse to bake! I hate to waste food, as most of you probably do too. But I know it can be frustrating. If you see spots covering 75% or more of your bananas… go for the baking if you can! I use 3 bananas with about 75% of spots (about 5 days ripe) in this recipe.The mostly saturated brown banana works well in a lot of things and will just make your product a lot sweeter! I leave those types of very ripe bananas (>5-7 days) strategically for more decadent sweet baking.

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Still Tasty is a clear, effective website that helps breakdown expiration, extended shelf life, and ripeness in a nice, simplified manner. I tend to prefer the apps usually. If you’re interested, I have very recently discovered one where you log recently stored foods by date and set your own expiration by categories. This one’s easy to use: Cloud-Freezer. You’ll definitely learn something by having to look up the shelf-life, but it’s free 🙂


For traditional banana bread, you’ll notice a great dense and oily texture. Delicious yes, but refined flour and sugar all around. Plus the use of about 1/2 of butter is usually used, here I am using coconut oil instead of butter or oil. Very easy to do! Just place the unrefined virgin coconut oil in a glass pyrex liquid measure and melt for 30 seconds. I do this in the microwave. Allow it to sit while you begin the recipe- mashing the bananas. I always suggest this step first. Then, no oops will occur!

I use stoneware with banana bread like with most of my baking, so my 9×5 loaf pan was also greased with a bit of coconut oil. You barely need a teaspoon. Spoon some out of the jar, and spread along the pan with clean fingers. I use stoneware because of the even baking it produces, its easy to clean and care for as well. If you use aluminum, copper, ceramic, you should be fine with the same temperature and baking time. Just check on it right before 50 minutes is up in the oven and if it it seems to brown quickly- check with a toothpick in the middle to ensure you’re good to take it out!

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After you remove the loaf, allow it to cool in the pan for about 15 minutes then you can flip on a cooling rack if you’re really anxious about trying some! The banana bread IS sweet, just not overly sweet, which I love. The whole wheat flour helps provide the nutrient profile I go for with baking and as always I used King Arthur’s 100% Whole Wheat Flour. This banana bread is not completely vegan, I went ahead and used the whole eggs each time but I’m confident 2 ‘flax eggs’  would work in replacement of the eggs.

Whole Wheat Banana Bread [Coconut Oil]
Print Recipe
Dense wholesome banana bread made with little coconut oil, whole wheat flour, natural sugars, and the basics!
Servings Prep Time
10 Thick slices 15 minutes
Cook Time
53 minutes
Servings Prep Time
10 Thick slices 15 minutes
Cook Time
53 minutes
Whole Wheat Banana Bread [Coconut Oil]
Print Recipe
Dense wholesome banana bread made with little coconut oil, whole wheat flour, natural sugars, and the basics!
Servings Prep Time
10 Thick slices 15 minutes
Cook Time
53 minutes
Servings Prep Time
10 Thick slices 15 minutes
Cook Time
53 minutes
Ingredients
  • 1/3 cup coconut oil Melted
  • 1/2 cup honey
  • 2 whole eggs Room temperature
  • 1/4 cup almond milk Unsweetened, Room temperature
  • 1 cup Bananas, Ripe Mashed, 3 small
  • 1 tsp cinnamon Ground
  • 1 tsp vanilla extract Pure
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 and 3/4 cup sifted whole wheat flour *Sift before measure
Servings: Thick slices
Instructions
Preparation:
  1. Take eggs and milk out to room temperature. Preheat oven to 325 degrees Fahrenheit. *Melt 1/3 cup coconut oil, set aside. Use spare coconut oil to wipe along 9x5 loaf pan.
  2. On a cutting board: mash bananas with a potato masher. Lumps are fine. Place in 1 cup measure.
Mixing:
  1. In a large mixing bowl, combine honey and oil, whisk well. Then, combine 2 whole eggs. Whisk. Last of wet ingredients: combine banana, milk, vanilla extract, cinnamon, and baking soda. Whisk.
  2. Dry ingredients: measure 1 and 3/4 cup of sifted wheat flour into large mixing bowl. Using a large spoon: mix until flour is combined.
  3. Pour batter into greased loaf pan.
Baking:
  1. Bake for 53 minutes (50-55). Toothpick should come clean. It should be lightly brown.
  2. Cool in pan for 10 minutes or more. Flip onto cooling rack, (tasting time!), and cool for 1-2 hours before sealing.
Recipe Notes

Nutrition per serving (per 1/10th loaf) [thick slices]:

Calories 220 / Fat 8.5 g / Carbohydrates 32.8 g / Fiber 3.4 g / Protein 4.4 g

Notes:

  • 1/3 cup coconut oil should be measured at melted state
  • Combing oil, honey, plus eggs, then milk, and banana can cause crystalizing to occur if not at room temperature. Just wait a few minutes and whisk to combine while it warms up.
  • Pan: Stoneware 9x5, brand: Wilton
  • Mixing bowl: Stainless or plastic, both non-reactive and light
  • Storage: Seal airtight wrap and/or container for up to 2 days at room temperature. 7 days if refrigerated.
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