Honey Whole Wheat Banana Bread

Looking for a sweet, healthy, or low fat breakfast dish??

So, the recipe is out here made it with the nutrient-rich ingredients are naturally sweetened honey and banana. But without butter, oil, or white flour, this 100% whole wheat banana bread tastes just as flavorful and moist as my regular banana bread. It’s moist, fluffy, dense, and full of flavor.

Firstly I tried the same recipe with the white flour but,

then I thought why should not replace with the flour that makes healthier and is wheat flour. With this also you can make a healthy loaf that has a perfectly moist interior, golden-brown crust, crumb, and delicious flavor combination.

This recipe is quick and easy and, you can have it any time like:

  • You can include in the morning breakfast is lighter and decent but full of proteins.
  • Serve this delicious with the tea in the evening time instead of toast.
  • For after school snack or side to any dish.

Tips and optional tricks that make the recipe tastier :

  1. If you are serving this to kids and you can add some nuts, coconut flakes, and choco-chips or can put this on the bread slices after baking.
  2. You can combine this maple syrup or, you can add fresh fined chopped or diced fruits like mango and banana.
  3. Combine the dry ingredients to the wet ingredients along with some not fat Greek yogurt. can get fancy and use flavored yogurt if you prefer.
  4. Make up with the applesauce because the use of applesauce allows me to use less fat, or the coconut oil gives the perfect balance and consistency.
  5. You can serve this with the cheese frosting and for more protein and calories, include it with the peanut butter.
  6. If your bananas are not yet brown, then you can place them in a 300F degree oven for 20 minutes or until dark brown. I swear this method will produce the ripest bananas that are perfect for banana bread.


Banana: Bananas are overly ripe before baking with them and, they are too ripe to eat but are perfect for baking. Ripe bananas are super sweet. So, riped bananas are better. 

Coconut oil: It is considered a ready or nearly available ingredient and,

it is said to offer a host of health benefits as it has antibacterial and antioxidant properties it speeds up metabolism and promote weight loss. Using coconut oil as your fat source in baking will add more than enough moisture to your banana bread that you will use less fat and sugar.


There is a problem with sugar that it increases the blood sugar level. While it is sweeter and has more calories than sugar and it is healthier and, it complements best with wheat flour.

Whole wheat flour:

It has fiber, low carbs, and more protein than the all-purpose flour. It gives the crunchy flavor a browny texture to the bread.you can use white wheat four if you can find it.  Change things up a bit and give your dish more nutritional value.

  • ⅓ cup melted coconut oil or vegetable oil
  • ½ cup honey
  • two medium-sized eggs
  • 1 cup mashed ripe bananas(about 3 -4 bananas medium size)
  • a teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 cups regular whole wheat flour (or white wheat flour)
  • a teaspoon baking soda
  • ¼ cup hot water


  • Preheat the oven to 325F. Lightly grease and line a standard loaf and, you can use a loaf pan as per your size. I have used 9 X 5 inch.
  • In a separate medium mixing bowl, add riped bananas and used a fork to mash into a puree and bowl with mashed bananas, add the eggs, oil, yogurt, honey, and vanilla extract. Whisk to combine.
  • Add the dried ingredients like flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until ix until banana bread batter comes together without any streaks of flour present.
  • Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. Insert a toothpick to check, so begin checking every 5 minutes at the 55-minute mark or so.
  • Banana bread to rest in pan for 5 minutes before transferring to a cooling rack about

It’s ready to serve.


  • The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
  • You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a hand-held or stand mixer fitted with a paddle or whisk.
  • Cover and store banana bread at room temperature for 2-3 days or in the refrigerator for up to 1 week. Banana bread tastes best on day two after the flavors have settled together.

Nutrition value:

Calories: 238kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 199mg | Fiber: 2g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 1mg

Avocado Pesto Toast

Someday we want something delicious and different from our regular breakfast.

Most people with their busy schedules like office, schools, etc. and, they always look for quick, easy, and lightweight breakfast. But this the best option for brunch is toast contains egg, veggies, and beans that make this toast yummy.

We usually have a morning breakfast as a toast topped with peanut butter or the regular butter but, then I think for the experiment. So, I have searched, then I found the cookie and kate recipe inspired me to prepare my breakfast with creativity. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter another way and, it’s a great snack, breakfast/brunch, lunch, or dinner.

Get creative!

  1. Swap the butter for hummus.
  2. Don’t care for pesto? Omit it!
  3. Add your favorite toppings if you’re not a fan of tomatoes or shaved parmesan cheese.
  4. For Example : Roasted red bell peppers, chickpeas, a hard-boiled egg, blue cheese, everything but the bagel seasoning, etc. The options are absolutely up to your taste bud preference!

Benefits of adding avocado into your meal

  • You can use bread of your own choice- I used whole wheat sandwich bread because when I opened the fridge, I found it available.
  • You can use all-purpose bread, multigrain bread, brown bread, ciabatta, and you can use homemade bread. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes.
  • It would be a surprise not to see an avocado toast on your favorite brunch menu. And it’s one of the best meals to whip up at home quickly. But is it also good for weight loss?
  • Avocado is a good source of healthy fat and fiber.
  • These both help keep blood sugar levels stable and promote feelings of fullness.
  • Avocado is the best replacement for higher-calorie toast toppings. “An ounce provides just 45 calories, compared with 203 calories per ounce of butter”.
  • Avocado can reduce up to 40% of the desire to eat something after lunch.

As for the toppings,

load up your avocado toast with nonstarchy veggies. Think radish and cucumber slices, arugula, sprouts, and pickled onions. To avoid adding hundreds of extra calories, skip toppings like olive oil and bacon, and try low-cal, flavorful add-ons like or lemon or lime juice.



  • ¼ cup pepitas (hulled pumpkin seeds)
  • 2-3 large ripe avocados
  • 3- 4 medium cloves garlic
  • two tablespoons lemon juice
  • ¼ teaspoon salt, to taste
  • ⅔ cup (1 ounce) packed fresh basil leaves
  • only four slices of Organic Bread

Optional accompaniments

  • Cooked eggs (fried, poached, or scrambled your preference)
  • Halved cherry tomatoes (1 small handful per serving)
  • Freshly ground black pepper, red pepper flakes, and flaky sea salt


To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.

To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.

Add the toasted pepitas and basil leaves and pulse until the pepitas and basil leaves cut into small pieces and, the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste awesome yet.

Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat), and flaky sea salt, if desired. Serve immediately.



Skip the eggs!


The spread yields about 1 ½ cups and, you might have some extra. The leftover spread will keep in a small bowl with plastic wrap pressed against the top in the refrigerator for two to three days; scoop off the top layer before serving if turns brown.

Any healthy avocado toast recipe starts with a good base,

” says Yawitz. Shop for a bread that says “100% whole grain” on the label and contains at least 3 grams of fiber per slice. Bonus points if the bread includes protein-packed flax, pumpkin, or sesame seeds.

Cranberry Orange Oatmeal using Steel-cut oats

Start your morning with a delicious healthy breakfast is the first meal that makes your whole day and keeps you motivated. It is the best for the cold or the winter season and, this is creamy, warmly, and just different and, this is full of cozy flavors. This Cranberry-Orange Steel Cut Oatmeal checks all those boxes. It’s made in a matter of minutes and is wonderfully delicious and gluten-free also!

Cranberry and orange are the perfect pairings, especially when it comes to the winter holidays like Thanksgiving and Christmas.

I wanted to reduce my cholesterol for the past weeks and, it’s been high. I have gone on the trip and eat a lot of chocolates and grilled and melty cheese dishes. So I wanted to add such things to my diet, but I failed then found such a quick recipe with loads of fresh fruits combined with the oats. For me, eating oats is very difficult because it’s tasteless. So, I always eat it with a twist. I want to full diet or food that gives and nutrition and energy. It’s a meal suggested by the dietitian and, it’s packed with vitamin C and fiber.

Here is the recipe for fruit lovers particularly

Cranberry. So, here you can take a look.

You will definitely find it interesting, and that pushed you to try it so, experiment with this at home and taste it and then serve to your friends and family. And also, perfect for the diet-conscious people they have the command of their food but if you are bored of eating your regular stuff, then check on the recipe. If you haven’t given steel-cut oats a try yet, please do.

Preparation time: 5-7 minutes

Cook time: approx 10 minutes

Course:  Breakfast

Cuisine:  American

Serving: you can serve this to 4 in a large or medium-size bowl.


1 cup dry steel-cut oats

2 cup cranberry (for sauce and diced)

1 cup Milk (use flavored milk also )

1 Orange (for zest )

Maple syrup or honey

Vanilla essence

1 tbsp butter or coconut oil

a tablespoon crunched nuts (walnuts and roasted almonds)

3-4 cup of water

Optional toppings:

  • Orange slices or diced orange (I zest the orange then slice it for topping)
  • More dried cranberries
  • Chopped pecans
  • Pure maple syrup
  • Additional almond milk

How to prepare this?

  1. Bring 1 cup water to a boil in a saucepan. Slowly add the oats, stirring. Bring back to boiling and stirring constantly. Remove from the heat and cover. Let sit at least 30 minutes to overnight. Toast the oats, stir it continuously, until golden and fragrant, around 1 ½ to 2 minutes.
  2. Add the cranberries and sweetener. Cook, stirring for 8 to 10 minutes. Taste for texture, sweetness, and saltiness and adjust each to your taste.
  3. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium-low and simmer gently for about 20 minutes, until the mixture is very thick.
  4. Stir in the salt. Continue to simmer the mixture, stir until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point.
  5. Add the nuts and orange zest. Stir and cook for another minute or two minutes until the oats are to the desired doneness and thickness. You may need to add a little more milk if they are too thick.

Kitchen Notes

The thickness of oats

Steel cuts soak up a lot of liquid; therefore, the longer they soak and cook, the more liquid you’ll need.  So, only keep adding almond milk until you get the consistency you want.

Almond milk

Almond milk, soy milk, or regular milk can all used for these oats.


For the sweetener, you can use brown sugar, honey, maple syrup, or whatever sweetener you want. Two teaspoons provide enough sweetness for us, but, again, add or subtract based on your preference.


Pecans and walnuts are our favorites for this particular oatmeal.  I doused oven-roasted nuts, but that’s just my preference.

You can twist oats with the richness of nuts like almonds, walnuts, and dried cherry and, you can serve this with the chocolate syrup with the strawberries.