Breakfast Banana Cake recipe

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Ingredients

1 ½ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste
½ cup brown sugar
2 eggs, beaten
1 cup bananas, sliced
1 teaspoon vanilla extract
1 tablespoon grated orange zest
½ cup melted butter
¼ cup flaked coconut
¼ cup sliced almonds, or as needed

Nutrition Info

341.3 calories
carbohydrate: 43.1 g
cholesterol: 77 mg
fat: 16.8 g
fiber: 2.9 g
protein: 5.9 g
saturatedFat: 9.6 g
servingSize: -
sodium: 553.3 mg
sugar: 17.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9-inch cake

Recipe Note

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.

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