As the New York Times food columnist behind "Minimalist" and the author of How to Cook Everything as well as Eat Vegan Before 6:00, Mark Bittman is a walking encyclopedia (read: cookbook) of healthy and delicious recipes. So when we came across the breakfast recipe he describes as "the best banana bread you'll ever have," we were all ears. Made with whole wheat flour, coconut flakes, and walnuts, this texture-rich banana bread is a sweet yet light and fiber-packed breakfast or snack option that takes under an hour to make.
Even better? When Bittman isn't whipping up recipes, he writes about topics like energy conservation and climate change. Considering his background, it's probably not surprising that this easy breakfast recipe also takes waste into consideration since it allows you to breathe new life into your almost-expired bananas. So if you accidentally overstocked your grocery cart with bananas, don't toss your fruit just yet. Instead, check out the full recipe here, and then watch this video from Grub Street for a visual tutorial.
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What's your favorite way to cook or bake with bananas? Share your recipes in the comment section below.