Who says you can’t enjoy cake for breakfast? This simple breakfast cake recipe, shared by author and dietician Romina Bertinazzo in her cookbook “Yummy Little Belly,” combines the best of both worlds – cake and pancakes. It’s a guilt-free way to start your day, and even a pediatric dietician approves!
This delicious cake is made with everyday kitchen staples you likely already have on hand, making it incredibly convenient. It was designed with children in mind, but there’s no reason why adults can’t enjoy it too. Perfect for grabbing on a busy morning or as a mid-morning snack with a cup of tea, this healthier cake is easy to customize with berries, chocolate, or whatever you fancy.
Here’s what you’ll need:
* One overripe banana
* Three medium eggs
* 180ml milk (or plant-based alternative)
* 200g self-raising flour
* One teaspoon of baking powder
* Four tablespoons coconut sugar or light brown sugar (optional)
* One handful of berries or chocolate chips
* Unsalted butter, for greasing
Instructions:
This cake takes just 10 minutes to prepare using an ‘all-in-one’ method. Here’s how:
1. Preheat your oven to 180C/ 160C fan/ 350F/ Gas 4.
2. Grease a 26x18cm baking dish with unsalted butter and set aside.
3. In a large bowl, combine the flour, baking powder, and sugar (if using). Stir everything together until well combined.
4. Pour the mixed batter into the prepared baking dish and top with the berries or chocolate chips.
5. Bake the cake in the oven for 20-30 minutes, or until a skewer inserted into the center comes out completely clean.
6. Remove the cake from the oven and let it cool slightly before serving.
Enjoy warm on its own or with a drizzle of honey if you decided against using sugar.
