Healthy Chocolate Banana Breakfast Cake
This is a staple in our house, I bake it at least once a week! It’s packed with fiber, protein, and healthy fats, so it’s a great way to start your day when you need something quick or to pack in your kids lunch as a healthy treat.
———————————————————————————
Preheat Oven to 350, prepare an 8x8 cake pan with coconut oil and a square of parchment paper. (Rub extra coconut oil into hands or on face!)
Ingredients
1 Cup Ripe Bananas. About 3 good sized bananas is what I use.
1/2 Cup Coconut Oil
6 Eggs
BLEND these in your blender until light and fluffy. Then add…
1/2 Cup Coconut Flour
3 TBSP Tapioca flour or starch. This is optional, so don’t stress if you don’t have it available.
3 or 4 TBSP Unsweetened Cocoa Powder
1 tsp Cinnamon
3/4 tsp Baking Soda
1/4 tsp Fresh Nutmeg
pinch of salt
BLEND until mixed together, and then feel free to add in anything you want!
1/2 Cup Chopped Walnuts
3 or 4 Chopped Dates
Chocolate Nibs
Chocolate Chips
Some other options are 1/4 cup maple syrup or coconut sugar and any other nuts and seeds you love. Get down with your bad self!
———————————————————————————
Instructions
Follow the instructions listed in the ingredients and then pour into your prepared baking dish.
Bake for about 50 minutes or until cake tester comes out clean.
Allow to cool slightly before getting into it!
Allow to cool completely before covering and storing in the fridge for up to 5 days or so.
———————————————————————————
Final Thoughts
This really is a powerhouse cake, and it works well as a loaf as well! Just bake it for 60 minutes.
We like to have it with banana slices and almond butter. Have it with your green smoothie in the morning, or jazz it up with a drizzle of maple syrup and a bit of coconut whipped cream for a nice dessert.
It’s a great grab and go snack, and without the nuts it’s great in school lunches.
The texture isn’t exactly like a regular cake but if you blend the eggs until really whipped it will be lighter and less dense.
Keep an open mind because this is such a good breakfast when you need something quick and you want a grain free option, you will really want to love it!
When first getting used to cooking with coconut flour it’s good to have it with a bit of extra liquids because it’s packed with fiber… which is INCREDIBLE for your guts! Yay!
Also, like all recipes — this is just a guide. Feel free to add in any spices or anything to make it to your taste. Ginger would be delicious, vanilla of course, and it’s also tasty without the chocolate!
It’s a HUGE hit with kids because who doesn’t want chocolate cake for breakfast!? Or any time of the day really.
If you enjoy it please tag me on social media so I can see how you’ve made it your own!
Kindness for a million days,
Gwen
