Banana Oat Breakfast Cake

Several of you have already had the pleasure of trying this, and even making it yourself!  I have now made this 4 times, it is just that good and filling!  The original recipe is actually Vegan, but I went ahead and used the egg.  It can also be adjusted so it doesn't contain any processed sugars, for those trying to cut those out.

It is best eaten fresh out of the oven with butter slathered on it, though that doesn't usually help if you are also watching your fat intake!

I also add pecans as I love the added crunch.  This really is a great for breakfast recipe and I will eat it for 4 days after baking.  

 

So if you have a bunch of over ripe banana's, please give this one a try!

Banana Oat Breakfast Cake

As originally found on Ceareas Kitchen

Ingredients

 5 Medium bananas, mashed

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/3 cup Stevia, other sugar substitute or sugar

1 tsp vanilla extract

1 Tbls apple cider vinegar

1 tsp cinnamon

1/2 tsp salt

1 1/2 tsp baking powder

1 egg

1 1/2 cup quick cooking oats

1/2 tsp baking soda

1 cup whole wheat pastry flour

2/3 cup chopped pecans (optional)

2/3 cup of dry old fashioned oats (optional)

 Directions:

1. Preheat oven to 360 degrees.  Lightly grease an 8x8 or 9x9 pan.
2. In a large bowl, mash bananas and then add in maple syrup, coconut oil, sugar or Stevia, vanilla, apple cider vinegar, cinnamon, salt and baking powder.  Mix until combined.  Mix in egg
3. Add the quick cooking oats and pecans to the wet ingredients.  Stir together.  Add flour and baking soda to mixture.  Let the flour and baking soda sit on top for a moment before folding in.  Leave it to thicken for minute before pouring into your prepared pan.
4. Sprinkle with optional oats.  I just like how it looks
5. Bake for 35-40 minutes or until toothpick comes out clean.  Let cool at least a little bit before cutting to eat.  Does well in airtight container for up to 5 days.
Enjoy!