Two slices of whole wheat bread toasted w/ PB on top. Not very transportable, but that's my breakfast. If not that, then I sometimes make an egg sandwich. Oatmeal's the absolute backup plan.

The other thing we sometimes make is a 9x13 glass baking dish of "scrambled" eggs/frittata (i.e., whipped up eggs like in scrambled eggs, just baked in the baking dish instead) with any or all of the following "toppings" baked in: cheese, green onions, sausage, mushrooms, spinach. You get the idea. Kinda like a quiche w/o the crust. About an inch or an inch and a half thick. Store in fridge after it's cooked and just heat up a piece or two in the microwave to eat when you need. One or two 3x3ish squares of that contain couple eggs plus the toppings. That is easily transportable (Just throw the piece(s) in a small tupperware and eat at work), but I normally just eat it real quick at home.

The bananarito sounds good BTW!