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Banana Breakfast Cake
Servings:
8
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Breakfast
Cuisine:
American
For a cozy morning coffee cake, we love this Banana Breakfast Cake with dark chocolate and tahini, baked right in the skillet. Serve warm!
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 9x5-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
Reposted from March 2019.
Nutrition Facts
Calories:
459
kcal
,
Carbohydrates:
59
g
,
Protein:
9
g
,
Fat:
23
g
,
Saturated Fat:
7
g
,
Polyunsaturated Fat:
5
g
,
Monounsaturated Fat:
8
g
,
Trans Fat:
0.01
g
,
Cholesterol:
42
mg
,
Sodium:
194
mg
,
Potassium:
375
mg
,
Fiber:
4
g
,
Sugar:
27
g
,
Vitamin A:
88
IU
,
Vitamin C:
3
mg
,
Calcium:
69
mg
,
Iron:
3
mg