This banana breakfast cake is about to be your best friend. It’s made with 100% whole grains, all-natural sugars and made in under 30 minutes!
We like eating cake for breakfast with a cup of coffee! Check out our chocolate chip pumpkin breakfast cake or this blueberry breakfast cake. They are great for meal prep throughout the week!
The Best Breakfast EVER
What happens when you mix your favorite banana pancake recipe with a cake and a cast-iron skillet? THE BEST BREAKFAST EVER, that’s what!
I am a huge pancake lover. It’s my go-to weekend breakfast and I always make sure to make a double batch so that I can have leftovers, which are usually eaten later that day as a snack.
There are two kinds of pancake lovers- those that are patient enough to cook their pancakes on low/medium heat, and those that always scorch their pancakes on high because they are too excited to wait for the perfect pancake. I’m sure you can guess which kind of pancake lover I am…the impatient kind.
Well, I’ve got a solution. Instead of going through the agony of pouring and waiting and flipping and waiting, all you need to do is pour your batter into a cast iron skillet and bake that baby in the oven!
Insert- cake for breakfast.
How to Make Banana Breakfast Cake
Making breakfast cake is as easy as 1-2-3! First things first! Get yourself a cast iron skillet! In case you are wondering, this guy is a 10 inch and perfect for breakfast cakes.
All you have to do is mix all of the ingredients for your breakfast cake in a large bowl and make sure all ingredients are combined. Then, the most important thing to remember for this recipe is to grease your cast iron pan. If you don’t your breakfast cake will stick to the pan and it will be a sad day.
Bake your breakfast cake at 350ºF for 30-35 minutes! Remove the breakfast cake from the oven, let cool, and remove!
Everything You Need to Know
Can I add things to my banana breakfast cake? YES, you can mix anything you would like into this banana breakfast cake. Just be sure to cut whatever you are mixing in into small pieces so they don’t fall to the bottom! Below are some options for add-ins to your breakfast cake!
- chopped nuts
- mini chocolate chips
- shredded coconut
- dried cranberries
- fresh fruit
Can I substitute the white whole wheat flour in this breakfast cake? No, we do not recommend substituting any flour for this breakfast cake! If you are looking for a gluten free breakfast idea try our almond flour poppy seed muffins!
How do I store the banana breakfast cake? After you let the banana breakfast cake cool completely, cut it into pieces and place it into an airtight container. Store it in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Healthy Sweet Breakfast Recipes
- Almond Flour Poppy Seed Muffins
- Maple Pecan French Toast Bake with Sourdough
- Apple Cinnamon Baked Oatmeal
Banana Breakfast Cake
Ingredients
Wet
- 2 medium size bananas mashed (~1 cup)
- 2 large eggs large
- 1/4 cup plain, nonfat Greek yogurt
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup plain, unsweetened almond milk
- 1/4 cup maple syrup
Dry
- 1.5 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
- Next, mash 2 bananas in a medium-size bowl until it's smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
- Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
- Then, pour the batter into your cast iron skillet and bake at 350ºF for 30-35 minutes or until a tooth pick comes out clean.
Can I use almond flour or any other substitute flour instead?
I just made this this morning and it was a hit! My kids loved it! I added chocolate chips and served it with homemade whipped cream. I also used my immersion blender on the bananas which I think helped make it a bit fluffy. Highly recommend this recipe!
One of my all time favorites!
I tried this recipe twice in two separate ovens and both times was a disaster! I followed the instructions exactly, but after an hour in the oven it still wasn’t cooked all the way through. Plus, I used quality ingredients but the results really didn’t taste good. Not a good recipe.
Hi Lee, can I use buckwheat flour instead of whole wheat flour? Thanks!
Hi!
This sounds amazing. I have a 9 inch skillet. Do you think that will work or do you have suggestions of adjustments on cook time? Thanks!
That will work but it will have to bake for slightly longer, I’m guessing!
Yes! I did 5 minutes longer and it was perfect. I posted the photo on Instagram it looked so perfect and made sure to tell everyone to check out your blog. 🙂 I’m a huge fan!!!
I will make it tomorrow. hope so nice and delicious like the pic.
wow, so nice. I will cook it tonight for my childs.
Do you think I could use honey instead of maple syrup?
K ya-um!!! I admit, I am still kind of scared of my cast iron skillet. I like cooking chicken and pork chops in that puppy but I have bad nightmares that a dessert (or breakfast in this case) will be a huge failure. It’s ALMOST as bad as those dreams you have when you are naked and no one else is….Anyway, if you can do it, I will try. #courage
LOLOLOLOL. I’ve totally had the naked dream. Dreams are SO WEIRD. I say you give it a try. Maybe you’ll cook some dessert in the nude tonight in your dreams.
So basically this cake is just one huge pancake?! 😀 Genius!!
YES! But….no flipping involved 🙂
This looks amazing! I absolutely LOVE my cast iron skillet! I am currently working on gathering recipes for cast iron for a blog post. I will be making this over the weekend! I may include your recipe in my post. Thanks for posting such delicious ideas! My kids are going to love the idea of having “cake” for breakfast!
Awesome! Thanks for thinking of me 🙂
Is there a good substitute for the greek yogurt? My hubby and I don’t handle dairy well 🙁
I have whole wheat pastry flour at home can I use that instead of the white whole wheat flour??
Thanks!
Hi Linda! That should work perfectly 🙂
Would love to try this recipe but my son is allergic to both coconut and almonds. Can I use butter instead of coconut oil and cow’s milk instead of almond milk?
Yes and yes!! Those are great substitutions!
I don’t want to buy a cast I Ron skillet. Anyway you can bake it in a cake pan. I really like your recipes.
Hey Mary! Did you try this recipe in a cake pan? Was it an 8×8? How xid it turn out?!
Anything baked in a cast iron skillet is golden in my book. I’m sure I’d love this banana breakfast cake, especially if the edges are as crispy as they look. 🙂
This sounds wonderful. I’m making it tomorrow for breakfast then packing it up to take up to Maine for our vacation breakfasts. Easy, healthy, and from I’ve been told from a reliable source, delish.
FYI, I think you have a typo in your timing. Did you mean 25-30 minutes, or 30-35?
I’m ALL about cake for breakfast. I’m definitely making this soon!
A cast iron skillet has been on my wishlist for some time now, thanks for the mouthwatering recipe (and reminder 😉 ), with my birthday approaching I’ll know what to ask for.
Also, can I just say how utterly perfect these salmon/teal plates are with your site colours&design?
<3 I actually based the color scheme of my site off those plates! Crate and Barrel for lifeeeee :)
LOL! Well they look perfect! 😉
This looks incredible. And now I can totally go and get that skillet- As usual, MIA in Aus.