I always look forward to eating breakfast. It is my “must have” meal, the one I simply cannot skip because it is an essential part of starting my day on a positive note. A decent breakfast has the ability to give me a boost, even if I have been up during the night caring for a sick child, feeding a newborn (which I will be doing again come September), or because I had gone to bed far too late in the first place. 

Breakfast is especially important for children, who require the morning nutrients to stay focused and well behaved in class and have energy for playtime. Encouraging children who are simply not “morning types” to eat up before heading out the door can be a challenge. My six year old daughter does not even feel peckish early on a school morning, so I have found it best to slightly vary her breakfasts in order to tempt her tastebuds, which seems to work. My teenage son however, is quite happy to eat the same combination of three wholegrain cereals and milk during the school week, wolfing it down with gusto. He is so hungry after a long snooze that for him, breakfast equals an opportunity to refuel. Having said that, he looks forward to a hearty cooked breakfast on the weekend and similarly devours everything on his plate…and then the second serve too. 


Although school and work days do not practically lend themselves to leisurely breakfasts, there are options to help family members of all ages, fuel up fast, ready to face the day ahead until it is time for either morning tea or lunch. When there is simply no time for eggs, pancakes, French Toast or other cooked-to-order options, try these examples instead which work well in my busy household of seven: 
* Jazz up cereal by adding chopped seasonal fruit 
* Toast is tastier when made from a variety of breads. I keep a selection of bread in my freezer ranging from sourdough and crusty pane di casa, to soy and linseed, textured wholegrain and raisin loaf. Top with fruit jam, Vegemite, or slices of your children’s favourite cheese such as ricotta, cream cheese spread, crumbly cheddar or creamy locally made Camembert. 
* Instant porridge takes 2 minutes to cook and is particularly delicious and nutritious with frozen mixed berries. These can be added just before serving as the heat of the porridge defrosts the berries in a jiff. 
* Greek style yoghurt topped with a fruit salad and drizzled with a little maple syrup or honey is delicious and easy to eat.
* Smoothies made with calcium rich milk, bananas or berries, an added handful of cereal (I crush a Weet-Bix into my blender), some honey or yoghurt are super quick and charged with goodness. 
* Home cooked banana bread, served plain or toasted with a little butter or topped with fresh ricotta and vitamin rich fruit as pictured above. My six year old sleepy head enjoys this with a glass of milk or orange juice. This is my recipe for a dense and delicious loaf that will tempt the sleepy head in your family to eat up and start their day with a smile and a full belly.

Banana Bread – this will make 2 loaves. I recommend slicing one up into thick pieces and freezing this for when needed. It can also be added frozen to children’s lunch boxes as it will defrost in time for recess.

Ingredients
4 x ripe bananas mashed well using a fork or potato masher
75 ml light olive oil
2 large eggs, preferably free range or organic 
1 teaspoon vanilla extract
1/4 – 1/2 teaspoon ground cinnamon depending on how strong a cinnamon flavour you prefer
3/4 cup brown sugar
2 heaped cups self raising flour

Preheat oven to 180 degrees fan forced. 

Lightly grease two 20 cm loaf tins with butter and line with baking paper.

Put the banana into a mixing bowl and mash well. Add the olive oil, eggs and vanilla and beat together with hand whisk until smooth and thickened.

Add the cinnamon, sugar and flour and lightly whisk again until combined.

Using a spatula, scrape an equal amount into each loaf tin. 

Place in the oven and bake for 35 minutes or until a skewer comes out cleaning when inserted into the middle of each loaf. Ovens vary, so do check after 35 minutes to make sure your banana bread is not under or overcooked. 

Leave the banana bread in the tins for about half an hour to cool slightly, before turning out and eating or setting aside for later.