Breakfast banana cake
- Servings:
- 10-16
- Cooking time:
- 45-60 mins
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!
Ingredients checklist
Nutritional values
kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
---|---|---|---|---|---|---|
Values shown are approximate. | ||||||
Method
Step 1
Gather your ingredients; preheat the oven to 180C 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.
Guest profile
Brought to you by:
Lucy Parisi
Website: | www.supergoldenbakes.com |
Twitter: | @supergolden88 |
Facebook: | https://www.facebook.com/supergoldenbake/ |
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