Breakfast of Champions

Sports experts always tell us to eat carbohydrates, a bit of fat, proteins and sugar for breakfast. So this banana bread is your perfect meal for your long active days.


  • ½ cup of butter (or 125 g) at room temperature + more for pan
  • ¾ cup of brown sugar (or 160g)
  • 3 eggs
  • 3 to 4 ripe bananas depending on the size
  • ¼ cup of vanilla
  • 2 cups of flour (or 275 g) (you can use whole wheat)
  • 2 tbsp of baking powder
  • ½ tbsp of salt
  • 1 cup of chopped pecans (or walnuts)
  • 3 TBL of milk (and please don’t use skimmed milk, it’s not worth the calories you will be sparing)
  • Optional: ½ tbsp of nutmeg, ½ cinnamon, ½ ginger or chocolate chips, 1TBL of honey (add it if your bananas are nor not ripe enough)


  • Preheat the oven at 180C and butter the loaf pan
  • Beat the eggs
  • Mash the bananas
  • Mix the butter + sugar
  • Add the egg to the mixture
  • Flour + Baking Powder + Vanilla + Salt, sift them together and add to the mixture
  • Add the milk
  • Add the nuts and the bananas to the mix. Do not over mix
  • Pour the batter in the loaf pan.
  • Bake until a toothpick come out clean (about 45minutes)

Enjoy your banana bread for breakfast.

To know: Banana bread is denser and less sweet than banana cake. The banana cake is slightly moister.

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