So a banana, an apple, and a carrot walk into a bar…
Just kidding! They walked into this take on morning glory bread. 100% whole wheat and seriously tasty, this’ll be calling your name for breakfast.
I’ve made this bread a few times now, and each time I CANNOT stop eating it. I eat it for breakfast, and then I’ll pack a slice for a work snack. Then sometimes I even sneak into the fridge later on for an after dinner nibble. If this bread is in the house, I have breakfast/snack tunnel vision.
This weekend I was reflecting on my breakfast habits over the years (you know you’re a food blogger when…) and realized how crazy cyclical they are. Either I want something new every morning, or I’m perfectly pleased to eat the same. old. thing. every day from now until eternity. Eternity being six or eight months down the road when I’m mid-breakfast prepping and I’m suddenly repulsed by my ex-breakfast BFF and can’t stomach the thought of eating it one more day.
Someday I’ll be able to look at vanilla Greek yogurt, chopped strawberries, and flax cereal again without wanting to run out of the room. Three years and counting…
It’s safe to say though that this bread is going nowhere! It’s tender and moist (thanks coconut oil and banana/apple/carrot!), warmly spiced, and 100% whole wheat. I added unsweetened coconut flakes for a little extra chew factor and walnuts for some crunch, but you can omit one or both if you prefer. And then I couldn’t pass up throwing in chia seeds for good measure, though those sneaky little nutrient bombs are optional too. Whatever makes this morning glory bread your newest A.M. obsession!
Whole Wheat Morning Glory Bread
Ingredients
- 1 medium ripe banana, mashed
- 2/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups white whole wheat flour
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tbsp chia seeds
- 1 medium apple, peeled and shredded (approx. 3/4 cup)
- 1 medium carrot, peeled and shredded (approx. 1/2 cup)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup chopped walnut pieces (optional)
Instructions
- Preheat oven to 350°F. Grease a 9" x 5" loaf pan and set aside. Mash banana, and shred apple and carrot so your ingredients are prepped.
- In a bowl, mix together banana, coconut oil, brown sugar, egg, and vanilla extract until no lumps of brown sugar remain and mixture is smooth. In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder.
- Add dry ingredients into wet ingredients and mix until flour mixture is just combined. Stir in chia seeds, shredded apple, shredded carrot, coconut flakes, and walnuts, if using, until evenly mixed.
- Spoon mixture into prepared loaf pan and bake for 35-40 minutes, or until top has set up and a tester inserted into the center of the loaf comes out clean. Let cool in pan before slicing. I like to keep this bread in the refrigerator as I think it stays fresh longer that way, though you can leave at room temperature if you prefer.
Nutrition
Lisa says
Can you use a gluten free substitute and if so what would you suggest?
Than you
Alyssa says
Hi Lisa, I don’t have much experience with GF flours, but I’d say go for one that says it’s a 1:1 substitution for regular flour. While I haven’t used it myself, I’ve heard good things about the King Arthur Flour GF flour, that it can be subbed right in. I wouldn’t use something like coconut flour, which cannot be subbed 1:1 and requires some recipe finessing as to not mess with the texture. I hope that’s helpful!
Dani @ DaniCaliforniaCooks says
Such fun ingredients! Can’t wait to try
Alyssa says
Thanks Dani! Lots of goodness going on here. 🙂
Jess @ Flying on Jess Fuel says
This looks awesome! I love that it’s sort of a mashup between 3 of my favorite kinds of quickbreads! And whole wheat breads are definitely the best… Pinned!
Alyssa says
Thanks Jess! So many goodies in here. 🙂
Denise | Sweet Peas & Saffron says
I’m totally the same! I seem to be on a smoothie and PB toast kick…for 2 years now. Ha ha, this bread looks like a delicious and healthy way to mix things up! My mom has a morning glory muffin recipe, and they’re good, so I can imagine how great your bread must taste!
Alyssa says
Haha sometimes it’s hard to mess with a good thing! Thanks Denise!
Kristi @ Inspiration Kitchen says
Hahaha! I love this Alyssa — “So a banana, an apple, and a carrot walk into a bar…” What a great way to start a story. And, it’s so perfect for this amazing looking bread. I can totally see why you can’t stop eating it!
Alyssa says
Hahaha thanks Kristi! 🙂
Ashley says
Yay for morning glory bread!! I could eat anything morning glory flavored every day for breakfast! This looks sooo good. I’d even take some for dessert!
Alyssa says
Thanks girl! This loaf is disappearing pretttty quickly. Breakfast, snacks, everything!
Nostramomous says
This looks delicious! I will substitute the flour with gf bisquick. Yummy!
Natalie @ Tastes Lovely says
I am in the most BORING breakfast rut lately. 2 scrambled eggs and 1 piece of whole wheat toast. I need to switch it up. This morning glory is just the ticket! And love that it is whole wheat : )
Alyssa says
Eggs and toast is a favorite for us! At least one day of the weekend we make a big batch. I bet you’d love this!
Stacey @ Bake.Eat.Repeat. says
This bread looks fantastic! I could happily eat that for breakfast for a long while!
Alyssa says
Thanks Stacey! I agree.
Gayle @ Pumpkin 'N Spice says
This bread sounds delicious, Alyssa! I love morning glory muffins so this bread looks amazing! And I don’t think I could stop eating this, either!
Alyssa says
Thank you Gayle! I’m definitely making quick work of this loaf. 🙂