Breakfast Banana Cake

Breakfast Banana Cake

7
bonappetit 0

"This recipe lends itself well to tweaking (as most of us will do, and I cheerfully include myself here!) and is an extremely easy and elegant way to serve cake for breakfast! The base recipe is my mother's, with my twists added."

Ingredients

2 h {{adjustedServings}} servings 341 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.
  2. Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note
  • Slice in wedges as you would a cake, dust with powdered sugar, if desired, and serve with sliced strawberries or any seasonal fruit - a lovely presentation.
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Reviews

7
  1. 7 Ratings

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I made this recipe into muffins instead of cake--I made sure to look this recipe over carefully to make sure I could do that. The only think I did adjust was the bananas (I ended up using three ...

This recipe makes GREAT muffins. They aren't very sweet, so if you're looking to satisfy a sweet tooth, you want to add some extra sugar. But, as is they make for a FANTASTIC breakfast muffin....

Yum! Loved the combo of oats, coconut and orange zest. Not sure if the bananas being sliced was a typo or not but I mashed mine and it turned out great. Made this twice already- thanks!