Breakfast Cake
Cake for breakfast that tastes like a treat but packed with protein for a fun breakfast for kids!
Want to make something a little different for the kids for breakfast that’s fun, delicious and healthy too? Try my Breakfast Cake!
It’s actually a cross between a cake and sheet pan pancakes. A little denser than a cake but packed with protein and topped with sweet berries.
Start by mashing a banana in a large bowl and adding the rest of the wet ingredients to it – eggs, yogurt, milk, honey and vanilla extract.
Whisk well until all the ingredients are well combined.
Add in the self raising flour and mix that with a spoon.
Pour the mixture into a lined dish and then top with frozen berries.
Bake in the oven for 25 minutes.
Once out of the oven leave it to cool for a few minutes before lifting it out of the tin.
Then cut into 9 squares.
This is delicious served warm with some yogurt on the side.
It also keeps well in the fridge for a couple of days and can be frozen too – see all the storing, freezing and defrosting instructions below.
If you try this please do come back and leave me a comment below. I love to hear your feedback on my recipes and whether your kids enjoyed them!
If you liked this recipe you may also enjoy my Breakfast Frittata.
And check out all my Breakfast Ideas for Kids here.
Breakfast Cake
Author: Ciara Attwell
Prep Time: 7 minutes
Cook Time: 25 minutes
Total Time: 32 minutes
Yield: 9
Category: Breakfast
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Description
Cake for breakfast that tastes like a treat but packed with protein for a fun breakfast for kids!
Ingredients
1 banana
2 medium eggs
100g plain yogurt
75ml milk
2 tbsp honey
1 tsp vanilla extract
200g self raising flour
160g frozen berries
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Instructions
Preheat the oven to 180c fan and line a baking dish with parchment paper. I used a 24cm sq dish.
Add the banana to a large bowl and mash with a fork.
Add the eggs, yogurt, milk, honey and vanilla and whisk well.
Add in the flour and mix just enough until all the ingredients are combined.
Pour the mixture into a lined dish and top with the frozen berries.
Bake for 25 minutes.
Allow the cake to cool for a few minutes in the tin before lifting it out and cutting into 9 squares.
Notes
Leftovers can be kept in an airtight container in the fridge for 2 days. This cake can also be frozen. Defrost at room temperature in a couple of hours.
Leftovers can be reheated in the microwave.
The post Breakfast Cake appeared first on My Fussy Eater | Easy Family Recipes.
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