Banana Breakfast Cake
A deliciously moist banana cake that makes a healthy snack or breakfast. You will be surprised how fast your family will empty the dish on this one!
Servings: 9 servings
Calories: 306kcal
Ingredients
- 2 cups white whole wheat flour sub: 1 cup wheat flour + 1 cup all-purpose flour
- 1/2 cup sugar I often use unrefined coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas
- 1 cup pumpkin puree or cooked sweet potato flesh sub: butternut squash puree
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup melted coconut oil sub: avocado oil or melted butter
- 1/2 cup plain Greek yogurt sub: sour cream
- 1/2 cup mini chocolate chips I used carob chips, since they are low in sugar and dairy-free
Instructions
- Prep: Preheat oven to 350°F degrees. Spray an 8x8-inch baking dish (or a 9x13 baking dish, but note the shorter cooking time) with non-stick spray.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- Wet Ingredients: In a blender*, combine the bananas, sweet potato, eggs, vanilla, coconut oil, and yogurt. Blend until smooth. (If needed, add just a splash of milk to help the blender get moving.)
- Finish Batter: Using a spatula to clean out the blender, add the wet ingredients to the dry ingredients. Stir gently with a spoon just until combined (do not over-mix). Batter will be thick. Fold in the chocolate chips. Spoon batter into prepared 8x8 inch pan and spread evenly using a spatula.
- Bake: Bake for about 35-40 minutes (for a 9x12, bake 25-28 minutes). It's done when a toothpick inserted in center of cake comes out clean.
Video
Notes
*If You Don't Have a Blender: In a mixing bowl, mash the banana and sweet potato really well with a fork or potato masher. Then, add the rest of the wet ingredients and whisk them together until well combined.
Can I cut back on the sugar? To cut back the sugar amount, use 1/3 cup coconut sugar and leave out the chocolate chips.
Storage Instructions: Let cake cool completely and cover tightly with plastic wrap. Store on the counter for 2-3 days or in the fridge for up to 5 days. Or use our freezing instructions above to store for 3+ months.
How to Turn Batter Into Muffins: Bake muffins at 350°F for 15-18 minutes, or until a toothpick comes out clean.
Dairy-Free Version: Use dairy-free Greek yogurt or sour cream and dairy-free mini chocolate chips (like Enjoy Life brand).
Gluten-Free Version: Use 1:1 gluten free baking flour in place of the whole wheat flour. I like Bob's Red Mill brand.
Nutrition
Serving: 1piece | Calories: 306kcal | Carbohydrates: 46g | Protein: 7g | Fat: 12g | Cholesterol: 43mg | Sodium: 326mg | Fiber: 5g | Sugar: 22g