Breakfast Banana Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 341 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 eggs, beaten
• ½ cup rolled oats
• ¼ cup flaked coconut
• ½ cup melted butter
• ½ cup brown sugar
• 1 tablespoon grated orange zest
• 1 teaspoon ground cinnamon, or to taste
• 1 cup bananas, sliced
• ¼ cup sliced almonds, or as needed

Recipe Instructions

Step 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.

Step 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.

Step 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.