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–+ servings
sweet morning quick bread

Breakfast Loaf

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 8 slices

Equipment

  • 2 large mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x5-inch loaf pan
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 parchment paper sheet (optional
  • 1 toothpick or cake tester

Ingredients
  

  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs room-temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/2 cup plain Greek yogurt full-fat
  • 1/4 cup milk any kind
  • 2 teaspoon vanilla extract
  • 2 medium ripe bananas mashed
  • 1/2 cup rolled oats plus extra for topping
  • 1/2 cup chopped nuts toasted walnuts or pecans
  • 1/2 cup dried fruit chopped raisins or cranberries

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a separate large bowl whisk the eggs, granulated sugar, and brown sugar until slightly thickened and lighter in color.
  • Whisk in the melted butter, Greek yogurt, milk, and vanilla extract until smooth.
  • Fold the mashed bananas into the wet mixture until evenly distributed.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain.
  • Fold in the rolled oats, chopped nuts, and dried fruit, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle a small handful of extra rolled oats over the top of the batter for texture.
  • Bake the loaf for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the loaf cool in the pan for 10–15 minutes.
  • Carefully lift the loaf from the pan using the parchment or by loosening the edges with a knife, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, avoid overmixing once you add the flour, which keeps the loaf tender instead of dense, and always check doneness a few minutes early since ovens vary; if the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking. Using very ripe, spotty bananas adds natural sweetness and moisture, while Greek yogurt and melted butter keep the crumb rich and soft, and you can swap nuts, dried fruit, or spices based on what you have on hand. Letting the loaf cool before slicing helps it set and prevents crumbling, and leftovers keep well wrapped at room temperature for 2–3 days or can be sliced and frozen individually for quick breakfasts.
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