Back to School Banana Bread

A make-ahead, nutritious breakfast for frazzled mornings

Hi friends,

Our kids are heading to school for the first time this week, which means we are a) weeping and b) as green as could be when it comes to the great rite of passage that is packed lunches and extra-frantic breakfasts.

As such, we wanted this week’s recipe to be delicious and universally appealing (within reason), but also something you can make ahead to save yourself an extra step before getting everyone clothed, fed, and out the door in the morning. This banana bread ticks all of the boxes: it has the shape and texture of a treat (and thus requires no negotiation), but is packed with whole grains, nuts, seeds and spinach that’ll power your kid all morning long. We also made this version with not-yet-in-school diners in mind, so consider feeding this to your little kids for breakfast, too. (Husbands, wives, in-laws and other miscellaneous adults are also crazy for this bread).

Like most of what we present you with here, this recipe loves riffing, so you should feel free to experiment with nuts, flours, and fats, depending on what you’re into—and what you have on hand. If you don’t have spelt flour, you can easily sub for whole wheat, oat or even all purpose flours¹, but if you’re able to pick up a bag, you absolutely should—it offers a subtly different flavor profile. We always love an opportunity to use spelt flour in all of its fibrous, nutty and slightly sweet glory—and buying a bag will also furnish you with a key ingredient in Clare de Boer’s strawberry cornbread. A textbook win-win situation.

Happy Back to School to all who celebrate!

Greta + Fanny

A slice of toasted banana bread slathered with coconut butter

Aside from the spelt-spinach combo, the other thing that distinguishes this banana bread is the addition of ground (but-not-quite-to-a-flour) nuts and seeds. While adults often enjoy a breakfast loaf studded with walnuts or pecans, those textures can challenge a smaller or more “opinionated” young eater. And while we love to introduce our children to new textures and flavors, what we emphatically don’t need is a meltdown when we’re trying to get out the door in the morning.

Stats

• Active time: 10 minutes, total time: 50 mins to an hour and change

• Yields one 9” loaf of banana bread