For busy mornings look no further than this delicious and wholesome breakfast snack cake. Packed with oats, cinnamon, 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.
Note: Try to use bananas that are heavily speckled and quite ripe, as they will be sweeter and more flavorful.
Breakfast Snack Cake
Ingredients
- 2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tsp cinnamon
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 cups toasted chopped nuts
- 1 ½ cups milk
- 1 tsp vanilla
- ½ cup honey or maple syrup
- 2 tbsp unsalted nut butter, such as almond, peanut, or cashew
- 3 ripe bananas (about 1 lb total), mashed
- 1/2 cup unsweetened shredded coconut
Directions
1) In a large bowl, whisk together oats, both flours, cinnamon, salt, and baking powder.
2) In a medium bowl, whisk together the milk, vanilla, and honey until dissolved. Stir in the nut butter and mashed bananas until combined.
3) 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.
4) Pour the batter into the pan, and spread evenly with a spatula. Sprinkle the top of the batter with nuts and coconut, pressing gently so that they adhere to the surface.
5) Cover pan with foil and transfer to the bottom zone of Suvie, input settings, and cook now or schedule. Remove foil when 5 minutes remain.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 1 hour (for Suvie 2.0, Bake at 375°F)
Top Zone: None
6) Once the cake is done cooking, remove the pan from your Suvie. Allow to cool for 10 minutes in the pan, then remove the cake by lifting the parchment from the pan.
7) Transfer to a cutting board and cut into slices. Store leftovers in the fridge for up to 5 days.
Coffee Pairing
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.
Bread was very dense and even with the 1/2 cup of honey it was missing flavor
The texture of this cake is similar to a banana bread, so it’s a bit denser than most cakes (the nut butter, apple sauce, and bananas add a fair amount of moisture). The ripeness of the bananas will affect the flavor of the cake, so be sure to use heavily speckled and brown bananas for the best flavor. If you’ve already used very ripe bananas you could try increasing the amount of cinnamon to boost the overall flavor of the cake. We also like this cake sliced, broiled, and topped with extra almond butter if you want to give it… Read more »