This hearty whole wheat breakfast bread is an excellent way to the start the day—it’s packed with oats, nuts, seeds, and fruit, and gets just the right amount of sweetness from honey and ripe bananas. It’s great all on its own or with a swipe of butter, but also welcomes a dollop of cottage cheese and honey drizzles (a sprinkle of sea salt, too). —The Editors
One 9- x 5-inch loaf
whole wheat flour
quick oats (rolled oats)
ground whole flaxseed meal
almonds, sliced or roughly chopped
dried mission figs, roughly chopped
2 1/2 tablespoons
In This Recipe
Preheat your oven in 400°F (200°C).
Begin by mixing the flour, quick oats, baking powder, pumpkin seeds, flaxseed meal, almonds, and figs together in a big bowl until well combined.
In a separate medium-size bowl, mash your bananas with a fork until soft and mushy. Add the buttermilk, eggs, oil, honey, and cinnamon, and mix well to combine (the ingredients should be fully incorporated).
Add the wet mixture to the dry ingredients and stir until homogenous.
Pour into a parchment-lined loaf pan and bake for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean. Let cool for at least 10 minutes before removing the bread from the pan.