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Banana Breakfast Cake

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!

Prep: 10 minsCook: 30 minsTotal: 40 minutes
Fat 7 Carbs 40 Protein 8
Yield 6 1x

Ingredients

Wet

  • 2 medium size bananas, mashed (~1 cup)
  • 2 eggs, large
  • 1/4 cup Greek yogurt
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 cup 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

  1. First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
  2. 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.
  3. Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
  4. 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.

Nutrition Facts

Serving Size: 1/6 Calories: 253 Sugar: 11 Fat: 7 Carbohydrates: 40 Fiber: 5 Protein: 8
Author: Lee HershCategory: BreakfastMethod: OvenCuisine: American