With very ripe bananas, we made Banana Tea Bread, using the recipe from The New York Times Cookbook. We've had this cookbook for years and return to this recipe over and over. It's basic and doesn't have nuts, a preference we have for banana bread.
Oatmeal is one of my favorite foods for winter breakfasts. We're still having very cool nights so oatmeal is a nice start to the day. Here it is shown baked with dried apples and topped with cinnamon and a bit of milk. There is only 1 tablespoon of brown sugar in two servings so it isn't an overly sweet breakfast. It seems like over the past year or so I've moved away from some of the super-sweet breakfasts that are typical of Americans. Of course, that's not to say I don't still enjoy them... :)
For a change of pace, I varied the oatmeal recipe. This one calls for grated apple to be cooked along with the oatmeal and to make a very creamy oatmeal. We used a golden delicious apple, which resulted in the subtle yellow appearance. Next time I'll add a pinch or two of cinnamon.
Since childhood I have loved to have oatmeal for breakfast. My mom would "hide" the brown sugar on the bottom and we'd stir it in ourselves -- loving the moment the sweet brown liquid would be visible.