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Breakfast Banana Cake |
"This recipe lends itself well to tweaking (as most of us will do, and I cheerfully include myself here!) and is an extremely easy and elegant way to serve cake for breakfast! The base recipe is my mother's, with my twists added."
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon, or to taste
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 cup bananas, sliced
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 1/2 cup melted butter
- 1/4 cup flaked coconut
- 1/4 cup sliced almonds, or as needed
Instructions :
Prep : 20M | Cook : 8M | Ready in : 2H |
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- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.
- Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Notes :
- Slice in wedges as you would a cake, dust with powdered sugar, if desired, and serve with sliced strawberries or any seasonal fruit - a lovely presentation.
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