Breakfast Banana Cake

Breakfast Banana Cake

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

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
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  • 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

Sarah Jo

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 large overripe bananas, mashed and one regular banana, chopped). I ran the oats through my food processor to grind them down just a bit, for a finer consistancy, until it looked almost like a coarse wheat flour. We like the texture it adds to the baked goods. I also chopped my almonds as well. I made no other changes. I was able to get 12 muffins out of this recipe and I baked them at 350 for 20 minutes. We really loved the different flavors and textures in this muffin. The oatmeal really went well with the orange, coconut and almonds. It was just lightly sweet, not overly so, and the muffin was just perfectly.......muffin-y. Out of twelve muffins, two remain. We REALLY enjoyed them. NOTE FOR ME: Next time, I'll try to make this a little lighter/healthier by using half whole wheat flour and substituting unsweetened applesauce for one of the eggs and part of the butter.


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. The only thing I did different was to add a bit of coconut extract to accent the shredded coconut, and I also added a bit of freshly grated nutmeg. Oh, and I toasted the almonds before adding to the batter. D-E-Licious! Definitely a keeper.


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!