I have said it before but it’s worth stating again that comforting, filling breakfasts during the postpartum period are essential. Having a pre-made and easy breakfast feels like a reward after some of those endless nights early on when your little one is still getting used to life outside the womb.

This banana bread recipe is perfect for the postpartum period (& beyond) and also near and dear to my heart as I grew up eating it regularly. It freezes beautifully, comes together in one bowl, and is extremely forgiving as far as baked goods go. Since I’ve been making it, I’ve made several adaptations to the original recipe of my mom’s that really make it an exceptional loaf, in my opinion.

The base of this recipe can be modified to fit a variety of grains and add-ins, so use it to get creative and make it however works for you!

This banana bread is delicious all by itself but is a little extra special heated up with a pat of salted butter on top. It can also be toasted, topped with the nut butter of your choice, sprinkled with hemp + chia seeds. It’s also excellent under some whole fat yogurt and sliced fruit- the possibilities really are endless!

Mom’s Banana Bread

Ingredients

2 ½ cups flour*

½ cup white sugar

½ cup brown sugar

3 ½ tsp. baking powder

1 tsp. salt

3 Tbsp. neutral oil (avocado or coconut are my preferred)

3/4 cup milk*

1 egg

1 1/4 cup mashed bananas (typically between 2-4 bananas)

3/4 cup blueberries*

optional crumb topping: 1/4 cup brown sugar + 1 Tbsp. cinnamon mixed and sprinkled on top

Instructions

1. Heat oven to 350 degrees

2. Grease a loaf pan (8- or 9-inch) with non-stick cooking spray.

3. In your bowl, mix together the dry ingredients- flour, both sugars, baking powder, and salt.

4. Create a well in the center and add the wet ingredients- egg, milk, mashed bananas, and blueberries.

5. Mix everything until just combined and pour into the loaf pan. If you’re using the optional brown sugar and cinnamon topping, sprinkle on top just before placing into the oven.

6. For an 8-inch loaf pan, bake 55-60 minutes; for a 9-inch loaf pan, bake 55-65 minutes until a toothpick comes out clean.

   *preparation notes

   I typically use regular unbleached flour for this recipe, although I have made it with a 50/50 blend of oat flour and conventional flour. GF flour would also work fine.

   I have successfully used both dairy and non-dairy milks in this recipe.

   I use frozen wild blueberries, as I really like the smaller size of the wild blueberries but conventional and/or fresh blueberries will also work in this recipe.

   When I have it, I also like to sprinkle in a couple of tablespoons of flaxmeal into the batter, along with a few shakes of cinnamon and/or nutmeg.

Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about nutrition for new moms, the postpartum period, and helping parents navigate it with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.