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Mama’s Boy Continental Breakfast Recipe

Name: Mama's Boy Restaurants Mama’s Boy Continental Breakfast Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups ripe bananas, mashed; 1.75 cups all-purpose flour; 0.75 cups granulated sugar; 0.25 cups brown sugar, packed; 0.33 cups unsalted butter, melted and slightly cooled; 2 count large eggs; 1 tsp vanilla extract; 1 tsp baking soda; 0.5 tsp salt; 0.25 cups plain Greek yogurt or sour cream (optional for moistness); 0.5 cups walnuts or pecans, chopped (optional topping); 0.5 cups unsalted butter (for honey poppy seed butter); 3 tbsp honey (for honey poppy seed butter); 1 tsp poppy seeds; 0.25 tsp fine sea salt (for butter); 3 cups old-fashioned rolled oats; 1 cups mixed nuts (almonds, cashews, pecans), roughly chopped; 0.5 cups unsweetened coconut flakes (optional); 0.25 cups sunflower seeds; 0.25 cups pumpkin seeds; 0.33 cups maple syrup or honey; 2 tbsp neutral oil (canola or melted coconut); 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp salt; 0.5 cups dried fruit (raisins, cranberries), chopped; 4 cups plain Greek yogurt (whole or 2%); 2 tbsp honey or maple syrup (for drizzling); 1 cups fresh strawberries, hulled and halved; 1 cups seedless grapes (red or green), washed

Inspired by Mama's Boy Restaurant

Time2h

Serves6

Banana Bread with Honey Poppy Seed Butter, Cook’s Trail Mix Granola, Greek Yogurt, Fresh Fruit Platter, Jittery Joe’s Coffee with Condiments

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Ingredients

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Banana Bread with Honey Poppy Seed Butter

1 1/2 cups ripe bananas, mashed

1 3/4 cups 00 bread flour

3/4 cups granulated sugar

1/4 cups brown sugar, packed

1/3 cups unsalted butter, melted and slightly cooled

2 count Large eggs

1 tsp Watkins vanilla extract

1 tsp baking soda

1/2 tsp Celtic sea salt

1/4 cups plain Greek yogurt or sour cream (optional for moistness)

1/2 cups walnuts or pecans, chopped (optional topping)

1/2 cups unsalted butter (for honey poppy seed butter)

3 tbsp honey (for honey poppy seed butter)

1 tsp poppy seeds

1/4 tsp fine sea salt (for butter)

Cook’s Trail Mix Granola

3 cups old-fashioned rolled oats

1 cups mixed nuts (almonds, cashews, pecans), roughly chopped

1/2 cups unsweetened coconut flakes (optional)

1/4 cups sunflower seeds

1/4 cups pumpkin seeds

1/3 cups maple syrup or honey

2 tbsp neutral oil (canola or melted coconut)

1 tsp Watkins vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp Celtic sea salt

1/2 cups dried fruit (raisins, cranberries), chopped

Greek Yogurt

4 cups plain Greek yogurt (whole or 2%)

2 tbsp honey or maple syrup (for drizzling)

Fresh Fruit Platter

1 cups fresh strawberries, hulled and halved

1 cups seedless grapes (red or green), washed

1 cups pineapple, cut into bite-size chunks

2 count kiwi, peeled and sliced

1 count banana, sliced (for immediate service)

1 tsp lemon juice (to lightly toss fruit to prevent browning)

Jittery Joe’s Coffee with Condiments

1/2 cups freshly ground coffee (medium roast recommended)

64 fl oz filtered water

2 cups whole milk

1 cups half-and-half

4 tbsp granulated sugar

2 tbsp Brown sugar

8 count stevia or sweetener packets

1 tsp ground cinnamon (for sprinkling)

Method

Banana Bread with Honey Poppy Seed Butter

Prepare Oven and Pan

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment leaving an overhang for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.

Combine Wet Ingredients

In a large bowl, mash the ripe bananas until mostly smooth. Stir in granulated sugar, brown sugar, melted butter, eggs, vanilla extract and Greek yogurt (if using) until combined.

Combine and Fold

Add the dry ingredients to the wet mixture and fold gently until just combined; do not overmix. Fold in chopped walnuts or pecans if using.

Bake

Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.

Cool

Remove banana bread from oven and let cool in the pan for 10–15 minutes. Use the parchment overhang to lift the loaf onto a wire rack and cool completely before slicing.

Make Honey Poppy Seed Butter

While the bread bakes or cools, beat 0.5 cup unsalted butter in a bowl until creamy. Beat in 3 tbsp honey, 1 tsp poppy seeds and 1/4 tsp fine sea salt until well combined and spreadable. Adjust honey to taste. Transfer to a small dish and chill briefly if you prefer a firmer butter.

Serve

Slice banana bread and serve with a generous smear of honey poppy seed butter on each slice.

Cook’s Trail Mix Granola

Preheat and Prepare

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl combine rolled oats, chopped mixed nuts, coconut flakes (if using), sunflower seeds, pumpkin seeds, ground cinnamon and salt; toss to combine.

Combine Wet Ingredients

In a small bowl or measuring cup whisk together maple syrup (or honey), neutral oil and vanilla extract until combined.

Coat and Bake

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread mixture in an even layer on the prepared baking sheet. Bake 18–22 minutes, stirring once at the halfway point, until golden and fragrant. Watch carefully near the end so nuts don’t burn.

Cool and Add Fruit

Remove granola from oven and let cool completely on the baking sheet — it will crisp as it cools. Once cool, stir in dried fruit. Store in an airtight container for up to 2 weeks.

Serve

Serve granola alongside Greek yogurt or in a small bowl for guests to sprinkle over yogurt and fruit.

Greek Yogurt

Portion

Spoon plain Greek yogurt into individual bowls or a single serving bowl totaling about 4 cups. Drizzle with 2 tablespoons honey or maple syrup just before serving, or place honey on the side.

Assemble with Granola

Provide granola in a separate small bowl or ramekin so guests can add desired amount to their yogurt.

Fresh Fruit Platter

Prepare Fruit

Wash all fruit. Hull and halve strawberries, wash grapes and leave on small clusters if preferred, peel and chunk pineapple, peel and slice kiwi, and slice banana just before service to avoid browning.

Toss with Lemon

Place banana slices and any fruit that browns easily in a small bowl and toss lightly with 1 tsp lemon juice to slow oxidation.

Arrange Platter

On a large serving platter arrange fruit attractively in groups (strawberries, grapes, pineapple, kiwi, bananas). Garnish with a few mint sprigs if desired. Keep refrigerated until ready to serve.

Jittery Joe’s Coffee with Condiments

Brew Coffee

Bring filtered water to a brew temperature (just off boil). For drip or pour-over, use about 1 to 2 tablespoons (0.5 cups measured coffee used here is roughly 8 tablespoons for a larger batch) of freshly ground coffee per 6 fl oz of water. For the given 64 fl oz of water, scale grounds accordingly (about 8–9 tbsp per 32 fl oz; use the 0.5 cup specified for a commercial 64 fl oz batch). Brew according to your equipment instructions to make ~64 fl oz of coffee.

Prepare Condiments

Pour whole milk and half-and-half into pitchers and set sugar, brown sugar, sweetener packets and ground cinnamon in small bowls or jars with spoons. Place cups, stirrers and napkins nearby.

Serve

Keep coffee hot in an airpot or carafe. Guests serve themselves, adding milk, half-and-half, sugar, brown sugar, or sweetener to taste and sprinkling a pinch of cinnamon if desired.

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