Banana Bread Breakfast Bowl

It’s no secret that bananas make for the perfect on-the-go breakfast! Bake those ripe bananas into bread and you have yourself a warm slice of heaven to take with you wherever you go! But if you’re looking for a way to switch things up with your breakfast routine, Natasha Lycia Ora Bannan recommends giving this breakfast bowl a taste:

Ingredients You’ll Need

In order to make Natasha Bannan’s banana bread breakfast bowl recipe, you will need:

• 1 banana
• ½ cup of milk
• 1 tbsp honey
• ¼ cup rolled oats
• 1 tbsp oat bran
• 2 tbsp plain flour
• ¼ tsp baking powder
• ½ tsp ground cinnamon
• ¼ cup walnuts (finely chopped)
• Pinch of salt

Additionally, there are ingredients that you will need simply to serve.  These ingredients are not to be mixed together with the above ingredients.  You will need:

• Yogurt 
• Fresh berries
• Shredded coconut
• Chopped walnuts
• Honey

Directions

Step 1: Preheat the oven to 350. While the oven is preheating, lightly coat your bowls, ramekins or oven-safe dishes with your choice of cooking oil.

Step 2: Mash the banana before mixing it with your choice of milk and honey in a medium bowl.  Any type of milk will do, but amateur baker Natasha Lycia Ora Bannan recommends opting for dairy alternatives, like almond or oat milk.

Step 3: Combine oats, flour, oat bran, baking powder, cinnamon, chopped walnuts and salt in a separate bowl.  

Step 4: Combine the banana and oat mixtures.  Then evenly distribute the mixture into your bowls, ramekins or other oven-safe dishes.

Step 5: Once the oven is preheated, bake your creations for 30 minutes or until you are able to cleanly poke the center with a toothpick.  Then set aside to cool.

Step 6: Top your banana bowls with your favorite yogurt, berries, coconut, walnuts and honey for extra flavor.

Step 7: ENJOY!  

This is a super easy breakfast idea for the professional or student on-the-go.  Or just for anyone looking to try something new and different!  Stay tuned for more unique banana recipe and meal ideas from your favorite amateur baking enthusiast, Natasha Bannan!