Banana-Sweetened Paleo Breakfast Cake made with ingredients like almond flour, nut butter and sweetened with a little banana!
For all my banana loving friends, this one is for you!
Cake for breakfast? Yup, you read that right. I made us this Banana-Sweetened Paleo Breakfast Cake and will officially be eating cake for breakfast for the foreseeable future.
This Banana-Sweetened Paleo Breakfast Cake is made with just seven ingredients and is gluten-free, grain-free and dairy-free.
Plus the only added sugar comes from the natural sweetness of the ripe banana. No maple syrup, coconut sugar, nada! Yes, I 100% added chocolate chips at the list minute (I will blame the pregnancy cravings there) but after testing this a few times without any, I can assure you this cake is delicious with or without the added chocolate! I also have added in chopped pecans to spice things up, which was epic for an extra crunchy somethin’ in the cake too.
I love warming up a slice of this cake and pairing it with some coconut yogurt, granola and anything else I have handy and am craving for breakfast. Or let’s be real, it tastes delicious as a snack or dessert too. A solid lower sugar option for anyone who isn’t eating added sugars at the moment or just wants a little something lighter but still tasty.
I use ingredients like creamy nut butter, almond flour and tapioca flour to make the cake.
I also use two of my baking staples in this recipe: Simply Organic Pure Vanilla Extract and Simply Organic Cinnamon.
If you are a frequent baker, there is a 99.9% chance you are also using these two gems in your baking at home. In my opinion, they are two of the most underrated ingredients when it comes to baking. I use Simply Organic’s Pure Vanilla Extract, which is derived from vanilla beans grown in Madagascar (um, awesome!). It has no sugar or artificial ingredients and just adds a pure organic taste to anything you bake with it.
Their organic cinnamon is one of my personal faves and addictions. It is a Vietnamese cinnamon, which has a deep and rich cinnamon-y flavor with just the right amount of sweetness. I sprinkle this on pretty much everything! Hands down my favorite spice ever. Banana + cinnamon + peanut butter is literally the best combo in the whole world.
This Banana-Sweetened Paleo Breakfast Cake is: lightly sweetened, extra moist from the ripe banana and so simple and easy to make. I hope you guys love it as much as I do!
A few of my other favorite recipes to bake with bananas: Gluten-free Chocolate Chip Banana Apple Bread, Vegan Chocolate Chip Peanut Butter Banana Bread and the classic Paleo Chocolate Chip Banana Bread (nut-free).
Banana-Sweetened Paleo Breakfast Cake (gluten-free)
Banana-Sweetened Paleo Breakfast Cake made with ingredients like almond flour, nut butter and no added sugar besides banana!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
Yield: 9 pieces 1x
- 1.5 cups mashed banana (or you can do a mix of mashed banana and unsweetened applesauce!)
- 1/3 cup creamy nut butter
- 2 pasture-raised eggs (haven’t tested flax egg!)
- 1 teaspoon Simply Organic Vanilla Extract
- 1 cup almond flour
- 1/3 cup tapioca flour (or sub arrowroot flour)
- 1 teaspoon Simply Organic Cinnamon
- 1 teaspoon baking powder
- Optional: 1/3 cup dark chocolate chips OR cacao nibs if you do not want added sugar! Chopped nuts are also delicious in this
- Preheat oven to 350 degrees and grease an 8×8 baking dish or line with parchment paper
- In a medium bowl, mix together the mashed banana, creamy nut butter, eggs and vanilla extract until creamy and well combined (I used a hand mixer but you can use a large spoon or spatula)
- Add in the almond flour, tapioca flour, baking powder and cinnamon and mix again until well combined and there are no clumps!
- Fold in dark chocolate or cacao nibs if using then pour batter into baking dish and bake for 30 minutes or until cake is full cooked (stick a toothpick in!)
- Allow the cake to cool for a few then slice and enjoy
- I drizzled some nut butter and melted cacao on top!
*Store in fridge for 5 days or freezer for 2 months
Thank you Simply Organic for sponsoring this post! It means so much to me to partner with brands I love and believe in on the blog!
Hi! I’m allergic to almonds, what other flour would u suggest?
i haven’t tested anything else! maybe oat flour? LMK if you do! xx
Yum! Could you do these as muffins?
of course! not sure the bake time though so keep an eye on it 🙂
Hi! I am not allowed to have tapioca or arrowroot but am allowed coconut flour, would you say I could add just a tiny bit of coconut flour in this recipe and have it work? In place of the tapioca? I know it’s a totally different flour but I’m limited. Thanks!
hi sam! i haven’t tested that so i’m not sure but if you do try and it works, please let us know!! xx
This is a recipe staple in my kitchen! SO good and I don’t feel guilty eating it. Cannot fail with this recipe. I usually do all almond flour and it still comes out great (in case you don’t have tapioca or arrowroot). Thanks Rachel!
aw yay thanks friend!!
So good! I subbed half of the banana with pumpkin purée and subbed the tapioca flour with half of the amount of cornstarch (so 3/4 cup banana, 3/4 cup pumpkin purée, and 8 teaspoons cornstarch instead of 1/3 cup tapioca flour). I also added Lily’s chocolate chips as well as Lily’s caramel chips. Came out amazing in mini loaf tins!
Hi,what is the nutritional info?
Why You Don’t See the Nutrition Breakdown On My Recipes..
Do you happen to know how many bananas (an average) make 1.5 cups or would you advise for this recipe? My apologies if you noted and I missed it.
Just made this and it was really good!!! Moist and sweet!