For busy mornings look no further than this delicious and wholesome breakfast snack cake. Packed with oats, applesauce and bananas and topped with crunchy nuts and coconut this cake is as satisfying as it is tasty. When testing this recipe we liked a good amount of honey to complement the flavor of the nuts and coconut, but you can decrease the amount if you would like it less sweet. If you have dietary restrictions this cake can easily be adapted. For a nut-free version replace the nut butter with sunflower seed butter or coconut oil and replace the chopped nuts with sunflower seeds or dried fruit. For a gluten-free version replace the whole wheat flour with almond flour. Whichever version you plan to make we know it will make your morning a whole lot easier and much more delicious!
Note: Try to use bananas that are heavily speckled and quite ripe, as they will be sweeter and more flavorful.
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp cinnamon
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 ½ cups milk
- ½ cup honey
- 2 tbsp unsalted nut butter, almond, peanut, cashew, etc
- ½ cup unsweetened apple sauce
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 1 ¼ cups toasted chopped nuts, divided
- ¼ cup unsweetened shredded coconut
My Cook Settings
Protein: 175°F for 3 hours
In a large bowl whisk together the oats, whole wheat flour, cinnamon, salt, baking powder, and ¾ cup of the toasted nuts.
In a medium bowl whisk together the milk, honey, nut butter, vanilla, and mashed bananas.
Pour the wet ingredients into the dry, and stir until just combined (there should be a few streaks of flour in the batter). Spray a Suvie pan with cooking spray and line the interior of the pan with parchment paper, allowing parchment to extend above the sides of the pan (this step makes the cake much easier to remove).
Pour the batter into the pan, and spread evenly with a spatula.
Sprinkle the top of the batter with remaining nuts and coconut, and press gently so that they adhere to the surface.
Transfer the pan to the top right corner of your Suvie and set to cook at 175°F for 3 hours.
Once the cake is done cooking, remove the pan from your Suvie. Remove the cake by lifting the parchment from the pan.
Transfer to a cutting board and cut into slices. Store leftovers in the fridge for up to 5 days.
Fortunately, this snack cake can be paired with a wide variety of coffees. If you want to accentuate the coconut flavors try pairing it with Tanzanian Peaberry or Ethiopian Yirgacheffe coffee. Alternatively to really bring out the banana notes go with a Sumatran bean.