Banana Bread Oak Cake
This breakfast checks all the boxes: easy, fast, nutritious, gluten free, low sugar, vegan…need I go on? When it comes out of the oven, you’ll find it’s crunchy on the outside and moist on the inside (like a cookie). And it’s so low-calorie, you can embellish it with all your favorite toppings – pile on more fruit, yogurt, maple syrup, milk of choice, or turn it into a peanut butter cup breakfast with peanut butter drizzle and chocolate chips.
The original recipe is by @wakeupandkale on Instagram. I switched out vanilla protein powder for peanut powder, used unsweetened vanilla almond milk instead of regular almond milk, and opted to leave out the 1/2 tbsp. of sweetener. (It was plenty sweet for me,with the banana.)
Use the original recipe, try my tweaks or experiment. Let me know if you come up with something interesting.
- 1/2 c. rolled oats (or oat flour)
- 1 tsp. ground flax
- 1 tbsp. powdered peanut butter
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- pinch of salt
- 1/2 c. unsweetened vanilla almond milk
- 1/2 small banana
- 1 tbsp. chopped walnuts
- 1/2 tbsp. drizzled almond butter
- Blend oats in a high speed food processor until a flour forms (or use oat flour and skip this step). Add all ingredients except walnuts and blend into a smooth batter.
- Pour into a small, lightly greased baking dish (I used a 6″ x 6″ dish) and top with walnuts. Bake at 375F for 20-25 minutes until puffed up and slightly golden.
- Drizzle with almond butter and maybe a splash of almond milk.
Have fun with extra toppings or not!