Sunday is for cakes. What about a warm delish banana cake for breakfast?! I prepared this cake for my boyfriend Julian and me and we indulged ourselves in this treat, added a few spoonful of peanut butter and had two big mugs full of creamy soy latte with it. Oh, I just love breakfast cakes. This banana cake has been one of my favorites so far. Because the cake is low in sugar and fat-free. Why is that important to me? I have a real sweet tooth, but I avoid going to the “insulin roller coaster” in the morning and have a feeling of hunger again shortly after breakfast. Besides, and as we all know, sugar in large quantities is not healthy – especially industrial sugar. So if you can avoid sugar, perfect. And yes, I also take great care not to consume unnecessary calories and fats, otherwise I would have to double my gym time and yoga classes … laugh … But prepare the cake as sweet as you want it to be! I used just 1 tbsp of coconut sugar and the sweetness of the bananas. Try it. I’m looking forward to your feedback, all the best Lea.
Ingredients for a small cake (serves 2-3)
- 200 g (2 cups) glutenfree oats
- 2 ripe bananas
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda (or more baking powder)
- 1 tsp lemon juice
- 1 tbsp coconut sugar (or cane sugar)
- A pinch of sea salt
- 200 ml (0.9 cups) plantbased milk (such as almond milk, rice milk or oats milk)
- Optional: 2 tbsp walnuts
- Optional: Rice syrup or maple syrup for drizzling the cake
In addition: a small springform pan with 17 cm diameter
Instructions (15-20 minutes preparation + 35 minutes baking time)
- Preheat the oven to 200 °C (392 °F) circulating heat. Open the springform pan, place a baking paper sheet over the bottom of the mold and close it. Trim baking paper on the outside of the baking tin.
- Grind 200 g of gluten-free oats in a high-speed blender. Add a peeled banana cut in cubes, 1 tsp baking powder and a tsp baking soda and and drizzle with 1 tbsp of lemon juice until it starts to build a foam. Add 2 tsp cinnamon, 1 heaped tbsp coconut sugar, a pinch of sea salt and 200 ml of plant based milk and blend until creamy.
- Pour the incredibly delicious dough (try it!) into the baking pan and let it sit for 5 minutes. The oat dough thickens a bit more( meanwhile, you can snack the rest of the dough to “clean the blender thoroughly”. Thats how I do it…laughing… and I always leave a little more dough in the blender than necessary… hmmm …).
- Peel and slice a second banana. Place the banana slices on the cake and press into the dough. Sprinkle the dough with 1-2 teaspoons of coconut sugar and a pinch of cinnamon.
- Bake the banana cake at 200 C° (392 °F) for 35-37 minutes. The baking time may vary slightly depending on the type and age of your oven. (Just test with a wooden skewer. The dough should not grab onto it anymore).
- Let the baked cake cool for 10 minutes before removing the springform pan. Then carefully remove the cake from the edge of the springform pan with a thin knife and open the mold. Chop some walnuts (optional) and sprinkle over the cake. Enjoy the banana cake with coconut sugar sprinkled on it and dusted with a little bit more cinnamon. If you like, you can also drizzle maple syrup over the cake. What a start into the day. Have a good one.