My first attempt making Banana Nut Bagels was more of a happy accident than a planned kitchen project. I was craving the cozy comfort of banana bread but knew my family was tired of the same old breakfast routine. So I decided to combine the nostalgic banana bread flavors with a fun twist—bagels! It all started on a hectic morning when I grabbed ripe bananas from the counter and thought, “Why not try homemade Banana Nut Bagels?” I didn’t have high expectations, but to my surprise, they turned out soft, nutty, and full of that familiar banana nut flavor bagels usually only get at bakeries.
What made these Banana Nut Bagels a total family nutrition win was the balance of wholesome ingredients and the ability to sneak in fiber and healthy fats without the kids noticing. The ripe bananas add natural sweetness, reducing the need for extra sugar, while the nuts provide protein and crunch. Best part? It’s a recipe that’s simple enough to make on a busy morning but nourishing enough to fuel up even the pickiest eaters.
I remember my youngest taking one bite and proclaiming, “This is my new breakfast favorite!” That’s when I knew these Banana Nut Bagels were here to stay in our weekly meal plan. Ladies, if you’ve been hunting for a way to bring simple nutrition into your breakfast lineup without the hassle, this recipe might just be your answer. It fits seamlessly into my family’s wellness journey and supports steady energy throughout the school day.
Ready to dive into the magic of Banana Nut Bagels? Let’s roll up our sleeves together and make nourishing chaos a little easier today. And if you want even more nourishing ideas, you’ll love this protein banana bread recipe that’s a great pairing with your bagels!
Ingredients You’ll Need:
- 2 ripe bananas (about 1 cup mashed)
- 3 cups whole wheat flour (for extra fiber and nutrients)
- 1 packet active dry yeast (or 2 1/4 tsp)
- 1 cup warm water (about 110°F to activate yeast)
- 1 tbsp honey or maple syrup (natural sweetener & gentle on digestion)
- 1 tsp salt (balances flavors)
- 1/2 cup chopped walnuts or pecans (adds healthy fats and crunch)
- 1 tbsp olive oil (keeps bagels moist and adds good fats)
- 1 tsp cinnamon (optional, for that classic banana nut flavor bagels boast)
No worries if you don’t have walnuts on hand—I often swap them with almonds or sunflower seeds to boost nutrients and keep the kids interested. This Banana Nut Bagels ingredient list is straightforward because, honestly, busy moms need nutrition without complexity!
You can find these wholesome ingredients at your regular grocery store, and for a budget-friendly alternative, whole wheat flour can be replaced with white whole wheat flour for a milder taste the kids might like better. When short on time, I buy pre-chopped nuts and frozen ripe bananas for quick prep.
Adding cinnamon is my little family favorite—gives that warm, cozy feeling while supporting blood sugar balance. My family also enjoys an extra sprinkle of chia seeds mixed into the dough for added omega-3s. This Banana Nut Bagels proves nutritious doesn’t mean expensive or complicated!
Let’s Make it Happen!
- Activate your yeast by mixing it in warm water with honey. Give it 5 minutes until foamy. This signals your Banana Nut Bagels will rise nicely and have that chewy texture we love.
- In a big bowl, mash the bananas until smooth. Add olive oil, salt, cinnamon, and the yeast mixture. Stir thoroughly to combine.
- Gradually add the whole wheat flour, mixing with a wooden spoon or hands until a dough forms. It might be sticky—that’s perfect. Your Banana Nut Bagels dough should feel soft but hold together.
- Fold in the chopped nuts gently. This is where the nutty bagels really get their character and crunch. If your family isn’t into nuts, you could swap for seeds or omit them altogether.
- Knead the dough on a lightly floured surface for about 7-8 minutes until smooth and elastic. I know busy moms prefer short prep times, so I sometimes skip this and rely on extra resting time—both work well.
- Let your dough rest in a warm bowl covered with a towel for 1-2 hours until doubled in size. While your Banana Nut Bagels is rising, it’s perfect time to prep tomorrow’s lunch or clean the kitchen chaos.
- Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a ball, then poke a hole through the center to shape your bagel. Sometimes my toddler loves helping here, making it extra fun.
- Bring a large pot of water to a boil and reduce to a gentle simmer. Boil your bagels 2-3 at a time for about 1 minute per side. This step gives your Banana Nut Bagels that classic chewy crust.
- Place boiled bagels on a baking sheet lined with parchment. If you want, sprinkle extra nuts or cinnamon sugar on top for a little wow factor.
- Bake at 425°F for 15-18 minutes until golden brown. Your kitchen will smell delicious—trust me, your Banana Nut Bagels should smell nourishing by now!
Remember, sometimes my Banana Nut Bagels turn out puffier or denser depending on humidity or banana ripeness—don’t stress! Each batch teaches me a little more about adapting for my family’s taste and health.
For more cooking inspiration, check out this quick and easy homemade bagel breakfast shared by fellow moms who love bagels too!
How We Love to Eat This!
Our family eats these Banana Nut Bagels toasted with a light spread of cream cheese or nut butter for a quick, balanced breakfast. Kids adore them paired with fresh fruit or a quick yogurt side, which boosts calcium and protein to power the morning.
Sometimes for after-school snacks, I slice Banana Nut Bagels and add natural peanut butter and honey, inspired by this great chat on favorite bagel toppings. Talk about quick, wholesome nutrition on the go!
For family brunches or weekend treat days, these Banana Nut Bagels taste amazing stuffed with scrambled eggs or a light cheese spread from places like Bethesda Bagels.
Leftovers? They freeze beautifully! I slice and freeze extra Banana Nut Bagels, then toast them straight from the freezer for a lunchbox hit or a quick breakfast fix. My spice-loving son enjoys them with a little cinnamon on top, while my husband loves them plain with just butter.
This Banana Nut Bagels is perfect for busy weeknights when we need good nutrition fast but want something a little different than the usual sandwiches or cereals.
FAQs: Your Questions Answered
Q: Is this Banana Nut Bagels really nutritious enough for growing kids?
A: Absolutely! The ripe bananas provide fiber and potassium, the nuts add healthy fats and protein, and whole wheat flour gives slow-release energy. My kids range from picky to adventurous eaters, and these bagels have won them over as a nutritious staple.
Q: What if my picky eater won’t try this healthy Banana Nut Bagels?
A: I hear you! I started by serving these with their preferred spreads and slowly introduced the banana nut flavor bagels themselves. Disguise the nuts by chopping them extra fine or using seed butter toppings. Another hack: pair with kid-favorite yogurt or fruit sides.
Q: Can I meal prep this Banana Nut Bagels for busy weeks ahead?
A: Totally! Make a double batch on weekends, freeze individually, and toast in the mornings. They hold up well and keep their nutty banana flavor surprisingly well.
Q: Can I use gluten-free flour in Banana Nut Bagels?
A: Yes, though texture may differ. I recommend a blend designed for bread or bagels for best results. It might take a little experimenting but still yields delicious homemade bagels with nuts.
Q: Should I soak the nuts before adding to Banana Nut Bagels?
A: Soaking can help digestion and soften the nuts, but I skip it because my kids love the crunch. If your family prefers softer bites, give it a try!
Q: How do I store Banana Nut Bagels for freshness?
A: Store in an airtight container at room temperature for 2 days or freeze for longer. Toast from frozen or room temp whenever hungry!
Q: What’s your favorite variation of Banana Nut Bagels?
A: Adding a handful of blueberries or raisins gives a lovely sweet twist. For a seasonal vibe, sprinkle pumpkin pie spice in the dough—our fall favorite!
If you want more ideas on balancing fruit and protein, peek at my carrot cake banana bread recipe—it’s another crowd-pleaser!
Final Thoughts:
These Banana Nut Bagels fit right into my family’s nutrition goals by combining nourishing ingredients in a fun, approachable way. It balances carbs with healthy fats and protein, which supports steady energy and satisfied tummies—a vital win in our busy mornings.
My Banana Nut Bagels Nutrition Hacks:
- Swap half the flour with oat flour for gentle digestion boost
- Add ground flaxseed or chia seeds for omega-3s and fiber
- Use honey instead of sugar to keep sweetness natural and blood sugar friendly
For family-tested twists, try:
- Blueberry banana nut flavor bagels (my daughter’s fave)
- Cinnamon raisin banana bread bagels (weekend brunch go-to)
- Pumpkin seed homemade bagels with nuts (fall classic our whole crew loves)
Everyone in my house has a favorite version, and the variety keeps it exciting while still simple and nutritious. I hope you and your family find these Banana Nut Bagels to be a welcoming addition to your kitchen arsenal.
Jump in and make this nourishing Banana Nut Bagels recipe your own, adjusting the nuts or spices to your family’s love languages. Your kitchen will thank you, your family will thank you, and you might just find a new go-to breakfast that doesn’t add to the chaos. For more simple nutrition ideas for busy families, check out my Banana Cream Pie recipe—it’s a sweet treat with smarts: banana cream pie recipe.
Here’s to your next dinnertime nutrition wins and many happy mornings with Banana Nut Bagels! You’ve got this, fellow nutrition-seeker!
Banana Nut Bagels
Deliciously soft and chewy banana nut bagels made with ripe bananas and crunchy walnuts, perfect for a wholesome breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 bagels
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 ripe bananas, mashed
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tbsp sugar
- 1 tsp salt
- 1 cup warm water (110°F)
- ½ cup chopped walnuts
- 1 tbsp vegetable oil (for greasing)
- 1 egg white (for egg wash)
Instructions
- In a small bowl, dissolve yeast and 1 tbsp sugar in warm water. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine mashed bananas, flour, salt, and chopped walnuts.
- Add the yeast mixture to the dry ingredients and mix to form a dough.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil.
- Divide the dough into 8 equal pieces and shape each into a ball. Poke a hole through the center of each ball to form bagels.
- Boil each bagel in the water for 1-2 minutes per side, then place on a baking sheet lined with parchment paper.
- Brush each bagel with egg white for a shiny finish.
- Bake for 20-25 minutes or until golden brown.
- Remove from oven and cool on a wire rack before serving.
Notes
For extra flavor, sprinkle cinnamon or nutmeg into the dough or top bagels with additional chopped walnuts before baking.