Vegan in the Freezer

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Breakfast Banana Cake

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Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake. A chunky sweet mixture of cereal and nuts is also baked on top.

Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake. A chunky sweet mixture of cereal and nuts is baked on top.


Isn’t it nice when you wake up in the morning and pour your cup of coffee to just relax a few minutes.  What really makes that luxury last longer is when you already have a nice Breakfast Banana Cake baked and waiting.

It is true that there are only the two of us in our household so I do have to freeze half of the cake.  That’s okay!  It defrosts perfectly so now there is some for the future.  Not too sweet and just right for a snack too.  Life is good.

Breakfast Banana Cake with a chunky sweet mixture of cereal and nuts is baked on top.
 

 

 

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Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.
5 from 3 votes
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Breakfast Banana Cake

Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.

Course Breakfast
Recipe Type Quick Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 440 kcal
Author Ginny McMeans

Ingredients

For the Cake:

For the Topping:

  • 1/2 cup of your favorite crushed cereal, I used a type of corn flakes
  • 1/4 cup granulated sugar
  • 1/4 cup nuts, chopped (walnuts or pecans, your choice)
  • 1 1/2 tablespoon dairy free butter

Instructions

  1. Lightly grease a 10"x6"x2" loaf pan.
  2. Lay a piece of parchment paper across the bottom of the pan so that it comes up and over the edge a bit. Grease this too. It will help you remove the cake.

For the Cake:

  1. In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
  2. Mix the 2 non-dairy eggs according to the directions on your package. You can also use flax eggs and chia eggs (I use chia eggs the most).
  3. Add the apple cider vinegar to the non-dairy milk and set aside.
  4. Add the non-dairy eggs and vanilla to the sugar mixture.
  5. Add the non-dairy milk/apple cider vinegar to the mashed banana. Mix well.
  6. In a medium bowl mix together the flour, baking powder, sea salt and nutmeg.
  7. Add to the sugar mixture alternately with the banana mixture.
  8. Pour the mixture into the prepared pan.

For the Topping:

  1. Combine all of the ingredients and mix well. I use my fingers to crumble over the batter in the pan.
  2. Bake at 325° for 50 to 60 minutes.
  3. Let set for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
  4. Set on a cooling rack, remove the paper right away.

Recipe Notes

 

 

Nutrition Facts
Breakfast Banana Cake
Amount Per Serving (1 Serving)
Calories 440 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Sodium 393mg 16%
Potassium 313mg 9%
Total Carbohydrates 69g 23%
Dietary Fiber 4g 16%
Sugars 30g
Protein 6g 12%
Vitamin A 6.1%
Vitamin C 6.7%
Calcium 4.9%
Iron 31.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Breakfast Banana Cake is a simple quick bread that is as delicate as a cake. A chunky sweet mixture of cereal and nuts is baked on top.
 

 

Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.
 

 

 

Reader Interactions

Comments

  6. Your banana bread looks absolutely perfect! I love that you used coconut sugar! I just ordered a big bag and have started to print out a couple of recipes using it. Your food photography is stunning, by the way! Cheers, Kiki

  7. You could substitute half with unbleached all-purpose flour or change the whole amount to unbleached all-purpose white flour. King Arthur’s is great.

  10. Thank you so much Alysa! I have a cookbook collection too and they are written all over. Lots of sticky notes too. 🙂 I just so happen to have a cookbook coming out. You make me so happy! It is being edited right now and is scheduled to come out in Jan. 2016. Takes a loooonnnng time. At this point in time it is being called The Make Ahead Vegan by Ginny Kay McMeans. I am so excited!

  11. This looks amazing! I can’t wait to make them. Do you have any plans for a cookbook to come out? I love going through your recipes online but sometimes it’s nice to mark all the recipes I want to try in a book (even though it would be all of them!)

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