Are you ready to elevate your breakfast game with a delightful twist? Say hello to the Make Ahead Banana Breakfast Cake! This scrumptious treat not only satisfies your morning cravings but also fills your kitchen with the irresistible aroma of freshly baked goodness. With just a handful of wholesome ingredients, you can whip up a cake that’s both nutritious and delicious, perfect for busy mornings or leisurely brunches. Whether you're a banana lover or just looking for a new breakfast idea, this recipe is bound to become a staple in your home. Dive into the details below and discover how to make this easy, flavorful cake that will have everyone asking for seconds!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth and creamy.
- Add the unsweetened applesauce and honey (or maple syrup) to the mashed bananas. Whisk these wet ingredients together until well combined.
- Crack the eggs into the banana mixture and whisk thoroughly to incorporate, creating a smooth, uniform wet mixture.
- In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- If using, fold in the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice into 8 servings. Can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots for optimal sweetness.
- Mix Wet Ingredients Well: Ensure that your wet ingredients (bananas, applesauce, honey, and eggs) are thoroughly combined to create a smooth batter. This will help achieve a uniform texture in your cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix gently until just combined. Overmixing can lead to a dense cake, so it’s okay if there are a few lumps.
- Add Some Crunch: If you enjoy a bit of texture, fold in some chopped walnuts or pecans. They add a delightful crunch that complements the soft cake beautifully.
- Check for Doneness: Ovens can vary, so start checking your cake around the 25-minute mark. Insert a toothpick into the center; if it comes out clean, your cake is ready!
- Storage Tips: To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. You can also freeze slices for a quick breakfast option later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 45mg
