Healthy Breakfast Bread with Seeds, Almonds, and Figs
One 9- x 5-inch loaf
quick oats (rolled oats)
ground whole flaxseed meal
almonds, sliced or roughly chopped
dried missino figs
2 1/2 tablespoons
In This Recipe
Preheat your oven to 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 greased or 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.