Are you ready to elevate your breakfast game with a delightful twist? Introducing the Banana Cinnamon Breakfast Cake—a scrumptious treat that combines the natural sweetness of ripe bananas with the warm, comforting aroma of cinnamon. This easy-to-make cake is perfect for busy mornings or lazy weekends, and it’s sure to impress your family and friends! With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen, you’ll be tempted to dive in before it even cools! Get ready to indulge in a slice of pure bliss that’s both satisfying and wholesome!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. Make sure there are no large lumps for an even texture.
- Add the 1/2 cup of sugar and 1/4 cup of softened butter to the mashed bananas. Using an electric mixer or a whisk, cream the mixture together until it is light and fluffy.
- Crack the 1 large egg into the bowl and add 1 teaspoon of vanilla extract. Mix well until fully combined.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the baking pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the Banana Cinnamon Breakfast Cake into 9 squares. Serve warm or at room temperature, and enjoy!
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots for optimal sweetness.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to a dense texture, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. Insert a toothpick in the center; if it comes out clean, your cake is ready!
- Add a Topping: Consider sprinkling some chopped nuts or a drizzle of honey on top before serving for an extra layer of flavor and texture.
- Serve Warm: This cake is delicious warm from the oven, but it also makes for a great snack throughout the day. Store leftovers in an airtight container to keep them fresh!
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 40mg
