Full of fibre and wholegrains, this delicious loaf is a great alternative to breakfast cereals. The oats in this banana breakfast loaf need to be soaked overnight, so start this recipe the day ahead.
- B Breakfast
- VG Vegetarian
- S Sweet
- S/S Sides/Snacks
- GUT Gut-healthy
- Prep time 20 mins
- Cook Time 60 mins
- Serves 8-10
- Difficulty easy
- In a bowl, mix the oats, pecans, dates and honey with the yoghurt, and leave to soak in the fridge overnight.
- In the morning, preheat oven to 180°C.
- Line a loaf tin with baking paper. Add mashed bananas to the soaked ingredients 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. The loaf can be sliced and then frozen for later use, but will keep for several days in an airtight container, preferably in the fridge.
- Serve on its own or with yoghurt, a nut spread or ricotta.
By Jean Hailes naturopath and herbalist Sandra Villella
This breakfast loaf was created for my good friend Jo, a busy working mother who 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).
It 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 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 natural yoghurt to provide a contrast to the sweetness.