Breakfast Banana Cake

Breakfast Banana Cake

bonappetit

"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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Ingredients

2 h servings 341 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note
  • Slice in wedges as you would a cake, dust with powdered sugar, if desired, and serve with sliced strawberries or any seasonal fruit - a lovely presentation.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

I made this recipe into muffins instead of cake--I made sure to look this recipe over carefully to make sure I could do that. The only think I did adjust was the bananas (I ended up using three ...

Most helpful critical review

this was a lot of work and NOT GOOD ugghhh

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I made this recipe into muffins instead of cake--I made sure to look this recipe over carefully to make sure I could do that. The only think I did adjust was the bananas (I ended up using three ...

This recipe makes GREAT muffins. They aren't very sweet, so if you're looking to satisfy a sweet tooth, you want to add some extra sugar. But, as is they make for a FANTASTIC breakfast muffin....

Yum! Loved the combo of oats, coconut and orange zest. Not sure if the bananas being sliced was a typo or not but I mashed mine and it turned out great. Made this twice already- thanks!

this was a lot of work and NOT GOOD ugghhh

I made the recipe and my family loved it. I used 4 ripped bananas, half honey and half brown sugar, and almond flour. Delicious!

Wonderful! Used half honey and half brown sugar, and cut that back a little since our coconut was the sweetened kind. Finely chopped the whole almonds we had. Took about 40 minutes to bake up. ...

I suggest adding 2-3 bananas! One isn't enough!

I don't know about the 5 star reviews but I made this according to the directions and it was very dry and dense and the orange was too strong.

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