Recipe For Breakfast, Lunchboxes, and After-School Treats, Struesel Topped Banana Nut Bread

Going back to school usually brings the need for new breakfast ideas, lunchbox treats, and healthy after-school snacks. If you have any of these needs, here is a great recipe for you. Struesel Topped Banana Nut Bread has healthy oats, bananas, and nuts among its ingredients. With a glass of milk it can serve as a quick breakfast as well as a healthy after-school snack. A slice in the lunchbox is also a good idea. Adults love it too with a good cup of coffee, hot tea, etc. When the weather turns cold, the children may want to enjoy this bread with hot chocolate rather than milk.

STRUESEL-TOPPED BANANA NUT BREAD

1/2 cup firmly packed light brown sugar*
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar*
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract

Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.

Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.

Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.

Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.

*Diabetics can enjoy this bread by substituting 1/4 cup Splenda Brown Sugar Blend for the brown sugar and 1/4 to 1/3 cup of Splenda sugar blend for the sugar.

Enjoy!

Dutch Oven Cinnamon Bread - How to Make a Dutch Oven Bread That is Great for Breakfast or Dessert

This is an easy bread recipe that you can cook in your Dutch oven. It is a delicious cinnamon bread that can be used as a dessert or a breakfast. It is also sometimes called Monkey Bread.

Ingredients:

4 cans refrigerated tube biscuits

1 cup brown sugar

1 stick butter or margarine

1 cup sugar

4 teaspoon cinnamon

Directions:

Cut each biscuit into fourths. You can take several at a time and cut down through all of them to save some time. Mix the sugar and cinnamon in a zip-lock bag. Add all of the biscuit quarters and shake until they are all are coated very well. Melt the butter by inverting the lid of the dutch oven and placing it on or near the fire. Since one side might be hotter than the other, you may need to rotate the lid, or stir the butter to get it all to melt.

Place the coated biscuit fourths in the bottom of the Dutch oven. Pour the melted butter over the biscuit quarters, making sure get get butter on each one of them. Put 6-8 coals underneath Dutch oven and 10-12 on top. Bake for approximately 30 minutes, but you will want to check occasionally to make sure that the oven is not too hot and that the bread is not burning. Rotating the Dutch oven about a 1/4 turn each 8-10 minutes will help also. When done, remove and serve.

If you want to have a nice added touch, make some powdered sugar glaze and drizzle over the bread. This is an easy way to make a cinnamon roll like dish when you are camping. You can even get the biscuit quarters prepared ahead of time. Prepare and store in the zip-lock bag. Just make sure they are well coated to help keep them from sticking together.