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Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
What’s brunch without Nutty Banana Bread — especially one that’s made with white whole wheat flour, coconut sugar and Greek yogurt? Reach for that second slice, guilt free!
Chocolate chip banana bread was the very first thing my roommate and best friend Trish asked me to bake for her when I moved in. It was so unbelievably moist and delicious, and filled with chocolate chips. It was more like cake than bread — but using the word “bread” somehow makes it okay to eat for breakfast… So we stuck to that. Chocolate for breakfast? Yes, please.
This Nutty Banana Bread, on the other hand, is totally brunch-worthy in every aspect. In fact, I don’t think I’d want it for any other meal. It’s filled with good-for-you ingredients — no butter or oil and no white sugar — and has the texture of a loaf of bread rather than a cake disguised as a bread. You could even smear some peanut butter, Nutella or cream cheese onto a slice of Nutty Banana Bread for an even more delicious experience. Hm, I wish I had thought of that before…
Quick breads are always welcome at brunch. Actually, they’re just always welcome. There’s no way you’re not going to want to go back for another slice — but do so without guilt. This Nutty Banana Bread is yours to devour!
Don’t forget to enter our #Brunchweek giveaway! We are giving away some awesome prizes from our sponsors. Click here to enter!
- 1 3/4 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup coconut sugar
- 3 medium ripe bananas, mashed
- 2 tbsp honey
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 2 eggs
- 1 cup Stonyfield Organic plain non fat Greek yogurt
- 1/2 cup California Walnuts, chopped
- Preheat the oven to 375 degrees. Spray a loaf pan with nonstick spray and set aside.
- Whisk together flour, baking powder, sugar and sugar in a medium bowl.
- In the bowl of a stand mixer, combine honey, vanilla, bana
- Combine the mashed banana, honey, vanilla, eggs, and Greek yogurt and mix well.
- Add the dry ingredients and mix until just combined.
- Stir in the walnuts with by hand.
- Pour batter into prepared loaf pan and bake for 60 minutes or until a toothpick entered into the center comes out clean.
- Let cool for about 5 minutes before transferring to a wire rack to continue to cool completely.
Come see what today’s #BrunchWeek Bloggers are creating!
BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.
BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life.
BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.
Disclosure: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
