Healthy Breakfast Cake
A delicious and nutritious breakfast cake perfect for a quick and easy morning meal.
Equipment
- 1 Mixing Bowl Large
- 1 9-inch Cake Pan Round
Ingredients
Dry Ingredients
- 1.5 cup whole wheat flour Or gluten-free blend
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 1 cup mashed ripe banana About 2 medium bananas
- 0.5 cup unsweetened applesauce
- 0.25 cup maple syrup Or honey
- 2 large eggs Lightly beaten
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Optional Add-ins
- 0.5 cup chopped walnuts
- 0.5 cup blueberries Fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.1.5 cup whole wheat flour, 1 tsp baking powder, 0.5 tsp baking soda, 0.25 tsp salt
- In a separate bowl, mash the ripe bananas. Add the applesauce, maple syrup, eggs, melted coconut oil, and vanilla extract. Mix well.1 cup mashed ripe banana, 0.5 cup unsweetened applesauce, 0.25 cup maple syrup, 2 large eggs, 2 tbsp coconut oil
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped walnuts and blueberries (if using).1 tsp vanilla extract
- Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.