Blueberry Banana Breakfast Cake

I have been eating cake around 9:30 or 10:00 am for the last three days.

Cake for breakfast? Who does she think she is writing a clean eating blog and telling me she has CAKE for breakfast!

Anyone feel that way? Hopefully not.

I hope you thought “WooHoo she made a new recipe that lets me have cake for breakfast!”.

Heck, you can have cake for breakfast, cake mid-morning, cake for lunch….however much cake your heart desires! Well, at least if it is this clean eating Blueberry Banana Breakfast Cake.

I posted this Blueberry Banana Breakfast Cake yesterday in my Day in the Life: Mel’s Meals post. I made the cake over the weekend hoping it would be good so I could use it for Meal #2 all week. It turned out great, therefore I used it!

What happened was that I had a ton of ripe bananas sitting in the kitchen (6-7 medium ripe bananas just sitting on the counter). I also had a freezer FULL of frozen banana chunks from when I’d let bananas get too ripe before. I did not need to freeze any more so I did the only practical thing I could think of: make cake. And why not make a healthy cake so that I could take it for my mid-morning snack each day?! Well that is exactly what I did.

You could make this same recipe and substitute the blueberries for another fruit or even nuts. The banana is crucial because it provides a ton of moisture for the cake and even helps bind it a little bit. I love super ripe bananas because they get really sweet, meaning you need less sugar and sweetener! I tend to buy extra bananas knowing I want a couple ripe at the end, but this time I apparently got a little out of control.

My banana-buying mistake turned into cake-baking-motivation. You’re welcome.

One last note, I made this recipe to be gluten-free, but you can use oats and oat flour that are not certified gluten free. It will not change the recipe at all, so if you do not follow a gluten free diet then use regular oats!

Blueberry Banana Breakfast Cake

2016-04-03 17:01:41

Serves 9

Cake for breakfast? Why not. All clean eating and gluten free ingredients are used in this recipe so you can feel good about eating cake in the morning!

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

1. 1 1/2 cup gluten oat flour*
2. 1/2 cup gluten free rolled oats*
3. 3 small, ripe bananas
4. 1/2 cup almond milk, unsweetened
5. 1/2 cup unsweetened applesauce
6. 1 egg + 1 egg white
7. 2 Tbsp pure maple syrup
8. 1 Tbsp coconut sugar
9. 2 tsp cinnamon
10. 1 tsp vanilla extract
11. 1/2 tsp baking powder
12. 1/2 tsp salt
13. 1/2 cup blueberries

Instructions

1. Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with non-stick cooking spray.
2. In a medium mixing bowl, mash the bananas with a fork until smooth (a few lumps are alright). Add the almond milk, applesauce, egg, egg white, maple syrup, and vanilla to the bowl. Stir to combine.
3. In a large mixing bowl combine the oat flour, oats, coconut sugar, cinnamon, baking powder, and salt.
4. Add the wet ingredients to the dry and stir until the batter is well incorporated. Fold in blueberries.
5. Pour the batter into the glass baking dish. Bake at 350 degrees for 35-40 minutes.**
6. Leave the cake in the baking dish and place on a wire cooling rack for 5-10 minutes. Serve warm.

Notes

1. *Regular oat flour and oats can be used if you do not need the recipe to be gluten free.
2. **Use the toothpick-method to test if cake is done. Insert a toothpick into the center of the cake. If it comes out clean, then the cake is done.

By Melissa at Eat. Lift. Play. Repeat.

Eat. Lift. Play. Repeat. https://eatliftplayrepeat.com/