Book Reviews · breakfast · cooking · Dessert

50 Best Breakfast and Brunch Recipes – Book Review and Recipe

Adams Media has brought out another great cookbook, The 50 Best Breakfast and Brunch Recipes: Tasty, fresh, and easy to make! but this time it is a small digital book – just recipes and recipes! If you love breakfast this is the book for you – especially considering it costs a whopping $2.99! And while it is in Kindle format on Amazon, you don’t need a Kindle to read it – I load my digital books up on Adobe Digital Editions on my computer or on my ipad (although I have to admit, I do like Kirk’s Kindle!). The book is well laid out – a complaint about cookbooks has been how the digital version is an afterthought, pages don’t flow right, etc. This one does and in the contents you can click right through to any recipe in the book. The recipes are also print friendly, each one printing tidily on one page of paper.

The recipes range from simple breakfasts to hearty fare to baked goods and offer a nice smattering of vegan friendly recipes as well. Being the sucker I am for banana bread I tried out the recipe for Warm Banana Bread on page 29. It is an interesting recipe and calls for no added fat/oil outside of the walnuts (which can be left out if one doesn’t like them).  The toddler enjoyed his slice with a little Brummel & Brown spread!

Warm Banana Bread (Vegan)


  • 4 ripe bananas, mashed
  • 1/3 cup milk (called for soy, used almond)
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour (used white whole wheat)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ½ cup walnuts, finely chopped


Preheat the oven to 350°. Spray a loaf pan with cooking spray.

Mix together the bananas, milk, sugar and vanilla until smooth.

In a separate bowl combine the flout through walnuts.

Combine the flour mixture with the banana mixture just until smooth.

Spread batter in the loaf pan. If desired sprinkle the top with a bit more sugar for crunch. Bake for 55 to 60 minutes, or until a butter knife comes out clean.

Let cool for a few minutes, turn out onto a cooling rack. Slice with a serrated knife.


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