Breakfast Banana Cake (with vegan option)
This cake is inspired by a banana-walnut-spiced honey oatmeal I used to make years ago. I use oat flour and almond flour in this recipe, which provides a breakfasty nutty taste while still maintaining an incredibly tender and moist crumb. Just like oatmeal, this is a forgiving recipe that you can customize with your favorite add-ins!
Cake Ingredients
1 1/4 cup all purpose flour
1/4 cup oat flour
1/2 cup almond flour
1/2 cup sugar
1/2 Tbsp baking soda
1/2 tbsp baking powder
1/2 tsp salt
3 large over-ripe bananas (~1 1/2 cups mashed)
1/2 cup milk (or non-dairy beverage)
1/4 cup avocado oil (or other neutral flavored oil)
1 Tbsp vanilla
Optional: 1/2 cup chopped walnuts (or other add-ins of your choice!)
Spiced honey glaze ingredients (Optional)
1/4 cup honey (or maple syrup)
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Directions
1. Preheat the oven to 350 F. Lightly oil the bottom and sides of an 8-inch square baking pan.
2. In a large bowl, whisk together all the dry ingredients: all purpose flour, oat flour, almond flour, sugar, baking soda, baking powder, and salt.
3. In another bowl, use a fork to mix all the wet ingredients together: mashed bananas, milk, oil, and vanilla. Mix until you cannot see any distinct pockets of milk or oil.
4. Add the dry ingredients to the wet ingredients and mix using a wooden spoon or silicone spatula until the batter looks uniform (a few chunks of banana are ok!). Once you have a uniform batter, mix in the walnuts.
5. Pour the batter into the baking pan and bake for ~40 minutes. It is done when the top is brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan.
6. Optional spiced honey glaze: Mix the honey, lemon juice, cinnamon, and nutmeg together in a small microwave-safe bowl. Microwave at 10-second increments until the honey is liquidy and pourable. Once the cake is completely cooled down, spoon the warm spiced honey over the top.
7. Serve warm or cold any time of day!
