One Pan Breakfast Banana Cake with Almond Sauce (Recipe)

Posted on : June 23rd, 2020

What’s your favorite thing for breakfast? Mine is some kind of waffle or pancake with bananas mixed in. It smells so good when those bananas heat up, I just can’t wait to dig in. And in recent years I’ve added to the nutrition and taste with Maisie Jane’s Almond Butter heated and drizzled on top. 

But today’s recipe created for the Almond Board of California by chef Dan Churchill raises this concept to an art! First, he goes to the trouble of making this treat look beautiful with the banana slices placed just so. Ahh, presentation. This is a really simple recipe, but he makes it look special. So why not follow his lead? We’re worth it! 

But it’s probably the sauce that won me over. It’s just three basic ingredients warmed together and then mixed with almond milk. Nothing challenging about it, but it takes my idea of glopping warm almond butter onto pancakes and turns it into a more delicate and gourmet-feeling treat!

One Pan Breakfast Banana Cake with Almond Sauce

Ingredients

• 2 tbsp coconut oil + 2 tsp for cooking
• 1/3 cup honey
• 3 eggs
• 2 sliced bananas, plus a third sliced banana for the top
• 1 1/2 cups gluten free flour
• 1/3 cup almond milk
• pinch of salt

Almond Sauce

• 2 tbsp coconut oil
• 2 tbsp almond butter
• 2 tsp honey
• 1/4 cup almond milk

Preparation

1. Preheat oven to 375 F.
2. For the cake, beat the 2 tbsp coconut oil and honey in a bowl until creamy. Whisk in one egg at a time, mixing well after each.
3. Stir in two of the sliced bananas followed by the gluten free flour, to form a nice thick batter.
4. Mix in the almond milk and a pinch of salt.
5. Heat the 2 tsp coconut oil in a skillet on medium heat, and then pour the batter into the skillet, allowing the base to brown for a few minutes and caramelize. Remove from heat and decorate the top with the remaining sliced bananas. Transfer skillet to the oven and bake for 20-25 minutes or until golden.
6. Meanwhile, combine all your sauce ingredients—except for the almond milk—in a small pot on low heat and mix until it all combines (about 2-3 minutes). Remove from the heat and stir in the almond milk. Expect it to thicken a bit. Set aside.
7. To serve the cake, garnish with a dollop of your favorite yogurt and drizzle with the almond sauce. 

Time to eat!

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Maisie Jane’s California Sunshine Products, Inc. was founded on strong beliefs and passion for offering unique, flavorful, top-quality, nut products. We strongly believe in earth-friendly practices that start on our family owned and operated orchards. We use Organic farming practices and continue in the process by using all-natural ingredients with no preservatives or GMOs. We believe in honest, friendly and helpful customer relations at all levels. We take pride in every task, every day, with every person.