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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This recipe lends itself well to tweaking (as most of us will do, and I cheerfully include myself here!) and is an extremely easy and elegant way to serve cake for breakfast! The base recipe is my mother's, with my twists added. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup rolled oats |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon, or to taste |
1/2 cup brown sugar |
2 eggs, beaten |
1 cup bananas, sliced |
1 teaspoon vanilla extract |
1 tablespoon grated orange zest |
1/2 cup melted butter |
1/4 cup flaked coconut |
1/4 cup sliced almonds, or as needed |
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.
2. Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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