When using the right recipe, cake can be enjoyed for breakfast without guilt, and a pediatric dietician approves of this.
Sharing a family-friendly recipe in her cookbook Yummy Little Belly, author and dietician Romina Bertinazzo urged: “Who says you can’t enjoy cake for breakfast? This simple breakfast cake brings together the best of both worlds – cake and pancakes.
“It is made with everyday kitchen ingredients that you likely already have on hand.”
Her recipe was designed with children in mind, but there’s no reason why this cake doesn’t work for adults 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 customise with berries, chocolate or whatever you fancy.
Breakfast cake recipe
Ingredients
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
Method
Preparing this cake takes just 10 minutes using an ‘all-in-one’ method. But before making a start on the mixture, ensure the oven is preheated to 180C/ 160C fan/ 350F/ Gas 4.
Grease a 26x18cm baking dish with unsalted butter then set aside for later.
Now take a large bowl and add the flour, baking powder and sugar (if using), then stir everything together to combine.
Pour the mixed batter into the prepared baking dish and top with the berries or chocolate chips.
Now bake the cake in the oven for two to 30 minutes until a skewer inserted into the centre comes out completely clean.
Remove the cake from the oven and leave it to cool slightly before serving. Enjoy warm on its own or with a drizzle of honey if you decided against using sugar.
