If you’re looking for a quick, healthy, and delicious breakfast option, this 2-ingredient breakfast cake is perfect for you! Made without sugar, flour, eggs, or milk, this cake is ideal for those with dietary restrictions or anyone looking for a wholesome start to their day. The simplicity of this recipe, using just ripe bananas and rolled oats, makes it an excellent choice for busy mornings. Plus, you can customize it with your favorite add-ins like cinnamon, berries, or nuts. Let’s dive into the recipe and whip up a delightful breakfast treat!
Ingredients:
- 2 ripe bananas
- 1 cup rolled oats (ensure they are gluten-free if required)
Optional Add-ins:
- A pinch of cinnamon or vanilla extract for flavor
- A handful of berries, nuts, or chocolate chips for added texture and taste
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bananas: Peel and mash the ripe bananas in a mixing bowl until they are smooth.
- Mix Ingredients: Add the cup of rolled oats to the mashed bananas and mix well to combine. If you’re using any optional add-ins like cinnamon, vanilla extract, berries, nuts, or chocolate chips, add them to the mixture at this stage.
- Prepare Baking Dish: Line a small baking dish or loaf pan with parchment paper or lightly grease it with oil to prevent sticking.
- Transfer the Mixture: Pour the banana-oat mixture into the prepared baking dish and spread it out evenly with a spatula.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Tips:
- The riper the bananas, the sweeter the cake will be.
- You can blend the oats in a food processor or blender before mixing with the bananas if you prefer a smoother texture.
- This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Enjoy your healthy and delicious breakfast cake!
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