Banana & Oat Breakfast Cake

Once again I found myself with a bunch of overripe bananas and need to use them up. My kids go in spurts with eating bananas and this past week wasn’t one of them. I found this great recipe for breakfast cake that I was able to use up most of the bananas and had a few leftover that I froze to use in smoothies.

The cake was really good and filling. It’s also vegan which is a huge plus and packed with healthy ingredients like flax seed and coconut oil. I enjoyed warming it up slightly in the microwave for breakfast and both kids enjoyed it as a snack after daycare.

1 Tbsp ground flax seed
3 Tbsp water
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cane sugar
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1 1/2 cups rolled oats
1/2 tsp baking soda
1 cup white whole wheat flour

Preheat oven to 350 degrees. Lightly grease a round or square baking pan with coconut oil and set aside. In a small bowl, combine the ground flax seed and 3 tablespoons of water to make a flax ‘egg’. Set aside.

In a large bowl, mash the bananas and then add in the maple syrup, coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder. Stir until well combined. Make sure your flax egg has thickened and then add it to the wet mixture. Using a whisk, make sure the mixture is well combined.

Add the oats to the wet ingredients and stir to combine. Add the flour and baking soda on top of the mixture and fold the mixture together. Pour in the prepared baking pan and smooth out the top. The batter will be thick.

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely and then remove to slice.

Source: Ceara’s Kitchen