Here in this house, my boys like to and request to eat “cake” for breakfast, and if you have a picky eater like my oldest, you would gladly oblige this request because the alternative is air (seriously, I do not know how he has energy). Before you start envisioning slabs of cake with mounds of buttercream icing served up to my kiddos at 7 am, let me clarify that I “healthy up” my “cakes” for breakfast and no one (read: my kids) is the wiser!
The recipe for my Bangin Banana Bread or “Banana Breakfast Cake” as my boys call it, uses whole wheat flour, coconut oil, and substitutes a bit of the need for sugar and oil with apple butter. You can always adjust the oil and sugar ratios by using more apple butter or applesauce.
Ingredients for Bangin’ Banana Bread
2 Eggs
1/3 Cup of Milk
1 tsp of Lemon juice (freshly squeezed or from the bottle)
1/2 Cup of Coconut Oil
1 1/4 Cup of Mashed Ripe Banana
2 tsp of Vanilla Extract
1 Cup of Sugar
1/4 Cup of Light Brown Sugar
1/4 Cup of Apple Butter (if you don’t have Apple Butter, use Apple Sauce)
1 3/4 Cup of Whole Wheat Flour (or All Purpose)
1 1/2 tsp baking soda
1/2 tsp of salt
1 cup of Semi-sweet chocolate chips
Directions:
1. Preheat Oven to 340 degrees
2. Grease your loaf pan OR line the bottom of the pan with parchment paper and grease the sides.
3. Beat Eggs in a large bowl
4. Pour the milk and the lemon juice in a measuring cup or bowl– sit for two minutes— essentially you are making the equivalent of buttermilk.
5. Combine and Beat the Coconut Oil and Eggs together.
6. Add Vanilla, Apple Butter, and Milk Mixture to the egg and oil mixture– beat
7. In a separate bowl, whisk sugar, flour, salt, and baking soda together (you can sift, but I prefer to whisk– it has the same effect).
8. Stir dry ingredients into the wet ingredients– mix until the mixture is combined (don’t over mix)
9. Fold in chocolate chips
10. Pour into your prepared pan and bake for about 1 hour and 10 minutes or until a knife comes out clean (except for the melted chocolate!).
11. Let cool for about 10 minutes; run a knife along the edges of the pan and flip the pan over onto a plate for the bread to release (pat the bottom a bit).
12. To keep the bread moist, store it in an air-tight container– I use my domed cake plate.
Watch that “cake” like a hawk or else you will find this happening!
It’s that good.
- Ingredients for Bangin' Banana Bread
- 2 Eggs
- 1/3 Cup of Milk
- 1 tsp of Lemon juice (freshly squeezed or from the bottle)
- 1/2 Cup of Coconut Oil
- 1 1/4 Cup of Mashed Ripe Banana
- 2 tsp of Vanilla Extract
- 1 Cup of Sugar
- 1/4 Cup of Light Brown Sugar
- 1/4 Cup of Apple Butter (if you don't have Apple Butter, use Apple Sauce)
- 1 3/4 Cup of Whole Wheat Flour (or All Purpose)
- 1 1/2 tsp baking soda
- 1/2 tsp of salt
- 1 cup of Semi-sweet chocolate chips
- Preheat Oven to 340 degrees
- Grease your loaf pan OR line the bottom of the pan with parchment paper and grease the sides.
- Beat Eggs in a large bowl
- Pour the milk and the lemon juice in a measuring cup or bowl-- sit for two minutes--- essentially you are making the equivalent of buttermilk.
- Combine and Beat the Coconut Oil and Eggs together.
- Add Vanilla, Apple Butter, and Milk Mixture to the egg and oil mixture-- beat
- In a separate bowl, whisk sugar, flour, salt, and baking soda together (you can sift, but I prefer to whisk-- it has the same effect).
- Stir dry ingredients into the wet ingredients-- mix until the mixture is combined (don't over mix)
- Fold in chocolate chips
- Pour into your prepared pan and bake for about 1 hour and 10 minutes or until a knife comes out clean (except for the melted chocolate!).
- Let cool for about 10 minutes; run a knife along the edges of the pan and flip the pan over onto a plate for the bread to release (pat the bottom a bit).
- To keep the bread moist, store it in an air-tight container-- I use my domed cake plate.
