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cake - Banana Bread Breakfast Bakes

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Rate this recipe 4.7/5 (16 Votes)

Ingredients

  • 4 large bananas, mashed (about 2 cups mashed)
  • 1 1/4 cup greek yogurt/plain yogurt
  • 1/2 cup egg whites (or 2 eggs - I use Simply Egg Whites in a carton)
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 1/4 cups gluten free plain flour
  • 2 tbsp ground flaxseed or chia seeds (I used chia in these)
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt

Details

Adapted from southerninlaw.com

Preparation

Step 1

Preheat your oven to 180°C/355°F.
Choose whether you will use individual ramekins/baking dishes (I use mini springform tins or ramekins), muffin tins or a regular loaf/cake tin. Grease/line your chosen dish ready to pour in your batter.
In a large bowl, mash your bananas and mix in your yogurt, egg whites, applesauce and vanilla.
Mix in your flour, flax/chia, baking soda, cinnamon and salt and stir until just combined.
Pour your batter into your dish(es) and place into the oven.
For individual bakes: mine usually take about 20 minutes to half an hour - keep an eye on them and take them out once a skewer inserted removes clean.
For a cake/loaf: I tried baking in both a cake tin and loaf tin and it took around an hour - keep an eye on them and take them out once a skewer inserted removes clean.
Once cooked, leave your bakes to cool slightly before taking out of the tins (if you used ramekins, simply serve them as is!)
Serve warm, chill in the fridge or place into zip lock bags to freeze.

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