Banana Breakfast Cake
You guys, cake for breakfast! You read that right! And....it's healthy so you won't feel so bad (*hard wink*)
Now let's talk bananas...are you a super duper ripe, brown kind of person? A brown spotted person? Or a yellow with a touch of green kind of person? I am totally the yellow/green. The riper the banana's get the more turned off I am. I will sometimes freeze them for smoothies when they get that ripe but with baking, I love a less sweet banana. Am I weird?
To add a little Rick Flair I threw in some shredded unsweetened coconut. This was totally a last second call for me, because I am such a DIE HARD FAN of coconut, so if you hate it, don't include it! If any of you out there love coconut, please message me and tell me. I've gone through life not knowing a single soul....no I am not locked in a room by myself...it's so true! Aside from my mom, I never met anyone who loves it as hard as I do.
So what makes this so cool is, it's cake. It's basically a revamped upgraded, pancake. Just way easier to do because you bake it...not waiting over the stove for the little bubbles....or those pancakes you tardy flip that are half burnt. This Banana Cake is baked to perfection and so easy to eat. You just let cool a bit, cut and serve. Done. This would be so fab for ya kids too. They really will believe they are eating cake for breakfast.
I added a lil extra jazzy jazz to the tops, just a little drizzle of coconut milk, a lil dizz of some pure maple syrup, coconut flakes and some sliced up bananas. Because after all - we're healthy here people. A little drizzle of peanut butter would be a class act. Maybe some chocolate chips?
Banana Breakfast Cake
yield: 6 slices or 1 full 13x9 inch pan
prep time: 5 minutes
cook time: about 20 minutes
1/2 c creamy almond butter
4 bananas (however ripe you like, I used yellow/green)
4 large eggs
1/2 tsp vanilla bean powder or 1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 c coconut flour (if you hate coconut you will never know it's here, seriously)
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1/4 c shredded unsweetened coconut (optional)
1/4 c coconut sugar
Preheat oven to 350 degrees and line a 13x9 inch pan with parchment paper.
In a bowl mash up your bananas until pretty smooth but still a tad chunky.
Mix in the almond butter, eggs and vanilla powder/extract until well combined.
Add in the rest of your ingredients and mix until just combined.
Pour your banana cake batter into your pan and bake for about 20 minutes, it really does not take long, until toothpick comes out clean.
When done, let cool a bit - about 20 minutes, cut and serve!
I said this cake in BANANAS, B-A-N-A-N-A-S!