I know that you’re not ‘supposed’ to eat cake for breakfast, but the good news is, this cake is healthy enough to eat anytime of the day. This recipe is so fast and easy that I find myself making it every week because it makes for the perfect grab and go. I’m not much for breakfast first thing in the morning, and that’s why I’ve been working on some recipes for on-the-go snacking around 10:00 a.m. Also, it’s great for using up those overripe bananas that I always seem to have.
I developed this cake recipe for the blender after seeing how easy it was to make my Banana Pancakes recipe that way. No more mashing the banana until smooth with a fork, nope, the blender does that in just a few seconds. That’s what makes this cake so easy, the blender does all the work.
First, we are going to layer the ingredients in the blender. Be sure to add the ingredients in the order I listed in the recipe below. You want to have all of the ‘wet ingredients’ at the bottom for easier blending. Blend on low to medium until combined, stopping once or twice to scrape down the sides. You can also make this recipe without a blender by mashing the bananas with a fork, as finely as you can, or use a food processor.
Next, we’re going to pour the batter into a 9″ x 13″ baking pan, greased with coconut oil.
Here it is! Just out of the oven and looking scrumptious.
It’s really delicious plain, for breakfast or a snack. I have an unending craving for sweets at breakfast time, especially on the weekends. I developed this recipe as a healthier alternative to some of my favorite baked goods. It’s really moist, tastes a bit like banana bread, and is superb with a coffee.
Even though I said it’s good plain, it’s even better with coconut whipped cream and banana slices. After all, what isn’t improved by the addition of whipped cream? So, if you have a little extra time or want to make this cake more of a dessert, I highly recommend adding the whipped cream. Be forewarned, taking my advice will lead you down the coconut whipped cream road every time. I’m just saying…, I’m not to be blamed for any coconut whipped cream addictions that might ensue.
I’ve started this habit of needing a bite of whatever it is that I’m writing about, I seem to have very little self control I’m afraid. While I’ve been typing out this recipe, I’ve found myself meandering out to the kitchen for “just one more bite”. I’m finding it hard to save room for Caesar Salad later tonight.
Notes: The color of my cake came out really yellow because I used farm fresh eggs with bright orange yolks. I just thought I’d mention that in case yours comes out a lighter color. I also just started making this cake with cinnamon and can’t decide which spice tastes better, so take your pick, either one is really good.
- ¼ cup maple syrup
- 4 very ripe bananas
- 4 eggs
- 2 Teaspoons vanilla
- ½ cup coconut oil, at room temperature
- 1½ cups almond flour
- 2 Tablespoons coconut flour
- 2 Teaspoons baking powder
- 1 Teaspoon cardamom or cinnamon
- ¼ Teaspoon sea salt
- COCONUT WHIPPED CREAM (OPT.)
- 1 can of coconut milk, refrigerated overnight
- 2 Tablespoons maple syrup
- Bananas for slicing
- Preheat the oven to 350F and lightly grease a 9" x 13" baking pan with coconut oil.
- Place all of the ingredients into the blender in the order listed.
- Blend on low to medium until combined, stopping to scrape the sides if necessary.
- Pour the batter into the baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for at least 15 minutes before serving.
- If serving with the coconut whipped cream, scoop the cream that has risen to the top of the can out and place it in the mixer (set the watery liquid aside for another use). Add the maple syrup and whip on high for about 10 minutes.
- Serve the cake with coconut whipped cream and sliced bananas or plain as desired.
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