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.
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
Breakfast Banana Cake is a simple and delicious quick bread that is as delicate as a cake.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 440
Ingredients
For the Cake:
- 1/2 cup dairy free butter
- 1/2 cup coconut sugar
- 1/2 cup granulated sugar
- 2 egg substitutes
- 1 teaspoon vanilla extract
- 1 cup mashed banana
- 1/3 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
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
- Lightly grease a 10"x6"x2" loaf pan.
- 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:
- In a large bowl cream the non-dairy butter and sugars together until light and fluffy.
- 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).
- Add the apple cider vinegar to the non-dairy milk and set aside.
- Add the non-dairy eggs and vanilla to the sugar mixture.
- Add the non-dairy milk/apple cider vinegar to the mashed banana. Mix well.
- In a medium bowl mix together the flour, baking powder, sea salt and nutmeg.
- Add to the sugar mixture alternately with the banana mixture.
- Pour the mixture into the prepared pan.
For the Topping:
- Combine all of the ingredients and mix well. I use my fingers to crumble over the batter in the pan.
- Bake at 325° for 50 to 60 minutes.
- Let set for 5 minutes and then remove by grabbing onto the parchment paper and carefully lift.
- Set on a cooling rack, remove the paper right away.
Notes
Nutrition
Nutrition Facts
Breakfast Banana Cake
Amount Per Serving (1 Serving)
Calories 440 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Sodium 393mg16%
Potassium 313mg9%
Carbohydrates 69g23%
Fiber 4g16%
Sugar 30g33%
Protein 6g12%
Vitamin A 305IU6%
Vitamin C 5.5mg7%
Calcium 49mg5%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Nicole says
September 2, 2017 at 6:02 pmThis would be perfect with my morning coffee – I love the coconut with banana!
Lauren says
September 2, 2017 at 5:33 pmCake for breakfast? Yes please! Looks delicious!
Valentina says
September 2, 2017 at 5:07 pmI am all about cake for breakfast! And yes, I LOVE a few minutes in the morning with my coffee & something delicious — like this!
Ginny McMeans says
September 2, 2017 at 4:31 pmYou’ve made my day Kiki! I think the only sweeteners I use anymore are coconut sugar and maple syrup. They seem to cover it all. Cheers!
Cynthia | What A Girl Eats says
September 2, 2017 at 4:29 pmLove the look of the topping on that bread! What a great breakfast treat!
Kiki says
September 2, 2017 at 3:40 pmYour 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
Ginny McMeans says
March 7, 2017 at 8:03 amYou could substitute half with unbleached all-purpose flour or change the whole amount to unbleached all-purpose white flour. King Arthur’s is great.