Brekkie fodder is important in my house. There is usually a box in the freezer filled with scones, pastries, muffins or buns, inspected each night or early morning and triumphantly dipped into to retrieve an item or three to be defrosted or/and shown a grill, if needed.
The cake recipes have their breakfast factor taken into account when I decide what to bake – a brekkie cake is more likely to be executed than a purely indulgent pudding. You aren’t that tempted by a brownie or a creamy éclair at 7 in the morning, are you? So plain pastry tends to win.
Most pastries can be frozen when baked and just cool and they will be good as fresh after an hour on the kitchen top. The only problem is they can never, ever win with the competition from a bacon butty…
The recipe below is Dan Lepard’s, it makes an enormous quantity so you might consider scaling it down, and the product has a nice balance of sweet-not-so-sweet thanks to the bran and bananas.