Description
A light and fluffy banana cake recipe, for one! This delicious prebiotic-packed gut-healthy breakfast cake is one of my absolute favorite treats to kick off a Saturday morning with. Paleo, Grain-Free, Gluten-Free, Gut-Healthy, Refined-Sugar-Free, Dairy-Free.
Ingredients
- 3 tbsp. green banana flour
- 1/2 tbsp. coconut flour
- 1/2 tbsp. tapioca flour
- 1 tbsp. granulated monk fruit sweetener
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 egg
- 1/2 ripe banana, mashed
- 2 tbsp. unsweetened almond milk
- 1/2 tsp. vanilla extract
- (Optional) Paleo chocolate chips or cocoa nibs to taste!
Toppings:
- Plain Greek Yogurt
- Natural peanut butter
- Hemp hearts
- Cocoa Nibs
Instructions
- Preheat the oven to 350F and prepare a mini 3.5″ cast iron skillet (or other oven-safe ramekin) by lightly greasing it with coconut oil.
- Combine the green banana flour, coconut flour, tapioca flour, monk fruit, baking powder, baking soda, and salt in a small mixing bowl. Stir well then add in the egg, mashed banana, almond milk, and vanilla extract until a smooth cake batter forms.
- If adding chocolate chips, fold in as many of them as you want.
- Transfer the batter into the prepared cast iron skillet. Slice the other half of the banana into coins and place on top of the batter before baking.
- Bake for 15 minutes, until a toothpick comes out clean from the center.
- Add toppings of your choice and enjoy warm!
- Category: breakfast, single-serve
- Method: bake
Nutrition
- Serving Size: 1 breakfast cake
- Calories: 300
- Sugar: 8
- Fat: 8
- Carbohydrates: 50
- Fiber: 20
- Protein: 7
Keywords: Prebiotics, Prebiotic, Gut Health, Grain-free, Gluten-free, Refined-sugar-free, Paleo Recipe, Bananas, Green Banana Flour, Resistant Starch, Healthy Breakfast, Healthy Baking