Banana Breakfast Cake
For a cozy morning coffee cake, we love this Banana Breakfast Cake with dark chocolate and tahini, baked right in the skillet. This dessert is moist and memorable! A lightly sweetened, nutty flavor–it’s not your classic banana bread. But it’s perfect with a morning cup of coffee, afternoon latte, or evening dessert.
I love a good coffee cake! I also love a good banana bread recipe. This Banana Breakfast Cake is so easy to whip up, and bake right in the skillet. It has dark chocolate (and chips), with tahini mixed into the batter. The recipe is a really simple one that requires minimal ingredients.
Banana Breakfast Cake
This morning cake is an easy dessert to pull out of the oven to serve for brunch for out-of-town company! I don’t know about you, but when we have overnight guests, I love to serve a delicious breakfast or brunch with scrambled eggs, fruit, and something sweet at the end (with coffee, of course).
Read more: Banana Breakfast Cake
Why I love this recipe
- It has simple ingredients.
- It’s different than your average banana cake, with tahini , dark chocolate, and sesame seeds.
- Serve it warm with coffee–the ultimate coffee cake recipe (that guests love).
Gather these ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Coconut sugar, or cane
- Baking soda
- Sea salt or kosher salt
- Avocado oil
- Eggs
- Ripe bananas–perferably very ripe (will make the bread sweeter)
- Greek yogurt
- Tahini
- Vanilla extract
- Chocolate chips, plus more if needed
- Sesame seeds to garnish
- Pinch of flake salt, to garnish
How to make a skillet banana breakfast cake?
- Preheat the oven to 350° F.
- Butter or grease well a 10-inch cast-iron skillet to prevent sticking (or a 9×5-inch loaf pan).
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the oil, eggs, banana, vanilla, and coconut sugar. Allow sugar to dissolve.
- In a small bowl, blend together the tahini and Greek yogurt, then add to the other wet ingredients.
- Add dry ingredients to the wet, 1/2 cup at a time. Mix until smooth, then fold in the chocolate chips.
- Pour batter into the skillet and top with sesame seeds, a few pinches of flake salt (to bring out the flavor) and extra chocolate chips.
- Bake for 25-32 minutes. Check at 23 minutes by inserting a toothpick in the center—it should come out clean when cake is done.
- Cool: When cake is done, allow skillet to cool for about 15 minutes.
- Serve the cake warm.
Tips and substitutions:
- Use a good quality of chocolate chips!
- Garnish the cake with sesame seeds and a flake of salt before baking.
- Optional to drizzle a tiny bit of tahini over the top before baking, or add a sprinkle of turbinado sugar.
How do you serve this banana bread?
Perfec slice that comes out of the oven, you can always add more of these ingrients on top:
- salted butter (and lots of it!)
- honey (or maple syrup)
- a dash of cinnamon
- dollop of fresh whipped cream
If you love tahini, have you tried our Vegan Tahini Coconut Chocolate Cookies!?
How do you store this breakfast cake?
Cover with foil or plastic wrap and keep on the counter to enjoy for a couple of days. You can also cut the cake into slices and freeze (wrap well) and serve within 2-3 weeks.
It’s the freshest though serving it warm, right out of the oven!
More banana recipes to try:
- BEST ever Sour Cream Banana Bread [watch the video]
- Gluten Free Banana Bread
- Blueberry Moist Banana Bread Recipe
- Banana Breakfast Bars [Crazy for Crust]
- Chocolate Peanut Butter Banana Breakfast Cookies [Real Housemoms]
Get the Recipe:
Banana Breakfast Cake
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar, or cane
- 1 teaspoon baking soda
- 1 teaspoon sea salt or kosher salt
- ¼ cup avocado oil
- 2 eggs, beaten
- 1 ½ cups ripe bananas—about 3 large bananas), pureed with a fork
- ½ cup plain Greek yogurt
- ½ cup tahini
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, plus more if needed
- Sesame seeds to garnish
- Pinch of flake salt, to garnish
Instructions
- Preheat the oven to 350° F.
- Butter or grease well a 10-inch cast-iron skillet to prevent sticking (or a 9×5-inch loaf pan).
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the oil, eggs, banana, vanilla, and coconut sugar. Allow sugar to dissolve.
- In a small bowl, blend together the tahini and Greek yogurt, then add to the other wet ingredients.
- Add dry ingredients to the wet, ½ cup at a time. Mix until smooth, then fold in the chocolate chips.
- Pour batter into the skillet and top with sesame seeds, a few pinches of flake salt (to bring out the flavor) and extra chocolate chips.
- Bake for 25-32 minutes. Check at 23 minutes by inserting a toothpick in the center—it should come out clean when cake is done.
- When cake is done, allow skillet to cool for about 15 minutes, then serve warm.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
The cake is in the oven! Can’t wait! Just one thing… I added the oil with the tahini and yogurt, but it wasn’t listed in the recipe instructions. It smells so good!!!