Breakfast banana cake

A guest recipe by Lucy Parisi
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

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


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

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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