Breakfast banana cake
This delicious banana cake is packed with fruit and fibre! It makes an excellent breakfast cake drizzled with a little honey, or toasted and spread with nut butter. Now you can have your cake and eat it: if you cut this into 10 slices there’s around 3.5g of fibre per slice, which fits the definition for a high-fibre food!
Brought to you by: Lucy Parisi
I bake when I am happy. I bake when I am frustrated. I bake when I like a challenge. Mostly, I bake because I want cake. Come and join me.
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Servings
16 portions
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Serves
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Ingredients
Equipment
- 20cm square tin, lined
- Food processor, mini chopper or blender
- Bowl
- Fork
- Spatula
- Skewer or knife
- Spoon
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Method
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Step 1
Gather your ingredients; preheat the oven to 180°C and line a 20cm (8in) square tin with baking paper.
Step 2
Place two of the bananas, the eggs and melted butter (or oil) in a food processor, mini chopper or blender. Pulse until you have a smooth, thick mixture.
Step 3
Stir in the chia seeds.
Step 4
Place the flour, ground almonds, sugar, flaxseed, baking powder and soda a large bowl then mix together with a fork.
Step 5
Add the banana mixture and fold together with a spatula until you have a smooth batter. Make sure you scrape against the bottom and sides of the bowl to incorporate all the ingredients.
Step 6
Pour the batter in the prepared tin and place the sliced bananas on top. Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
Step 7
Let the cake cool and drizzle with a little honey before slicing and serving. The cake will last for a couple of days stored in an airtight container.
