Thursday, June 13, 2013

Tutti - Fruity Breakfast Bread

I'm not supposed to advocate cake for breakfast. I mean, have three years of nutrition college taught me nothing? I'm supposed to be touting plain steel cut oats or a slice of melon (alone, apparently, for "optimum digestion") as the first meal of the day - maybe with a cup of warm lemon water. Yeah... that's a reason to wake up every day. Honestly, if those years had instilled me with any sort of the "hyped" dogma you hear (especially in the extremist holistic circles), you wouldn't be reading this blog. There wouldn't be a blog.

Of course, I know that sometimes you need something a little sweeter in the morning. There are days where a virtuous bowl of bran flakes isn't going to cut it, no matter how many bananas or blueberries you pile on. For those days, there's this breakfast bread. Packed with yoghurt, blueberries, bananas and whole wheat, it's a decadent (yet still marginally healthful) breakfast that's tender but not so soft that you can't grab a piece to go as you rush out the door. Alongside a bowl of berries (or toasted and drizzled with chocolate sauce), it's a great Summer BBQ dessert as well!

Tutti - Fruity Breakfast Bread

That said, I'm not saying that baked goods, pancakes and waffles should be a staple of your morning routine. I would much rather they be addressed for what they are - occasional treats to be savoured once in a while, perhaps on the weekend over a leisurely cup of coffee or tea and a fruit salad. But who am I to judge - I used to eat oatmeal only in chocolate chip cookie form!

Tutti - Fruity Breakfast Bread
Serves 12
3 large, overripe bananas
1/4 cup honey
1 tbsp vanilla
1 1/4 cups non-fat fruit flavoured yoghurt (I used PC Blue Menu Finesse 0% Blueberry-Pomegranate)
2 tbsp melted, salted butter
1 1/2 cups whole wheat pastry flour
1/2 cup quick oats (not instant)
1/4 tsp nutmeg
1/4 tsp ground ginger
2 tsp baking soda
1 tsp baking powder
pinch sea salt
1/4 cup miniature chocolate chips
1/4 cup fresh or frozen blueberries
  1. Preheat oven to 350 F and grease a 9x5" loaf pan
  2. In a large bowl, mash the bananas with the honey, vanilla, yoghurt and butter.
  3. Stir in the flour, oats, nutmeg, ginger, baking soda, baking powder, and salt until just combined, then fold in the chocolate chips and blueberries.
  4. Bake 40 to 45 minutes, until tester comes out clean. Let cool in the pan for 30 minutes, then turn out and cool completely on a rack.
Amount Per Serving
Calories: 168.8
Total Fat: 3.7 g
Cholesterol: 6.6 mg
Sodium: 45.7 mg
Total Carbs: 32.2 g
Dietary Fiber: 3.5 g
Protein: 3.3 g

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