Breakfast I’ll admit has been the same thing for me for quite a while, as I usually ride to work very early in the am and wait until I’ve cleaned up and at my desk to have the smoothie I put in a water bottle.
Not so great on those warmer days when the smoothie could met, despite using an insulated water bottle, and I have to stick it in the freezer to thicken it back up.
So I was happy to find this recipe on Instagam from EZ GlutenFree for a Peanut Butter Blueberry Banana Breakfast Loaf that was simple and easy to make.
I slice this up after it’s cooled and package it up to to take in with me either to tide me over while my smoothie thickens back up, as a mid-morning snack to get me thru to lunch or a pre-ride nosh before I ride home.
3 ripe mashed bananas
3/4 cup peanut butter (or your favorite nut based butter)
3/4 cup brown sugar
1 tsp vanilla
Add 2 cups Gluten Free Bisquick Variety Baking Mix
I tried an alternate brand of mix, but it was a bit too soupy
Stir in 1 cup of blueberry berries
Pour I to a 9″x5″ non-stick loaf pan optionally lined with parchment paper and smooth out batter
Bake in a 350F pre-heated oven for 55 min (I’ve found I often need and extra 10-1 5minutes of baking time) and allow to cool on a rack for 5-10 minutes before removing from pan and then continue cooling on a rack.