My dad bought us a fabulous baking tin, with 4 different shapes and all the perfect kid friendly size. Thanks daddy! So obviously, as soon as we got home Demi wanted to bake something to use them. And the questionable looking banana we had in the fruit bowl was begging to be used.
We decided on a breakfast cake so threw in all our favourite breakfast ingredients, oats, milk and yoghurt with a few extras and we had our super cute breakfast cakes made, ready for our mid-week crazy mornings.
This is a great one for the kids to get involved, it’s so easy to fork mash a banana and spoon in some yoghurt, and it’s the perfect start to the day. Filling, tasty and sweet, this is a fun little breakfast that will fill your belly, young or old.
Having never used these tins before, 12cm in diameter, I was unsure on how much mixture to make. Which is why we have three mini cakes there. But if you want to use a regular cake tin a standard 22cm will do just fine.
Banana Oat Breakfast Cakes
1 mashed banana
1 cup of ground oats
1/2 a cup of rolled oats
2 tsps of baking powder
1 tbls of raw honey
1 tsp of vanilla extract
1/4 of a cup of greek yoghurt
Desicated coconut to decorate, if desired
1. Preheat the oven to 180°c.
2. Grind up roughly two cups of rolled oats in order to make one cup of ground oat flour. I use my food processor.
3. Mash up a ripe banana using the back of a fork.
4. Add the ground oats, rolled oats and all the other ingredients into a bowl and mix until well combined.
5. Grease and line your 22cm or three 12cm tins, filling with the mixture to about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean and the top of the cake(s) starts to brown.
7. Cool on a wire rack.
8. Decorate with desicated coconut, optional.
Such a quick, easy recipe that can be made ahead of time. Great breakfast, fabulous filling snack. Low sugar, healthy carbs and some fruit snuck in for good measure. A big success in this house!
Nutrition facts based on one piece of cake.