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 minutes
Cook 30 minutes
Total 40 minutes
Fat 7
Carbs 40
Protein 8
Yield 6
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.
Nutrition Facts
Calories: 253kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Fiber: 5g | Sugar: 11g