Almond Butter Breakfast Cake

Be sure to really mix up the bananas before you add all of the other ingredients. It's key for a moist cake!

Be sure to really mix up the bananas before you add all of the other ingredients. It's key for a moist cake!

I curated this recipe especially for all of my girls over at Mint Studios where I'm officially the new in-house health and wellness coach. So, if you live in San Francisco and are looking for a fun, new way to get in your exercise and improve your overall health and wellness, then Mint Studios is the place to be. You can book personalized health coaching sessions with me at their chic SOMA location and then receive 15% off your workout classes! Get more information HERE

After your killer barre, yoga or weight workout this weekend, bake up this grain, gluten and sugar free breakfast cake! It's the perfect Easter brunch recipe or on-the-go breakfast. Enjoy!

Ingredients :: 


2 ripe bananas (smashed)

5 eggs

1/3 cup coconut flour (I like Coconut Secret)

1 TBSP cinnamon

1 TBSP vanilla extract

1 TBSP raw honey

1 TBSP coconut oil

Toppings :: 


Almond butter

1/2 cup raspberries

1-2 TBSP raw honey

Instructions :: 

Preheat oven to 425 and place cast iron pan in oven to heat

Meanwhile, in a mixer or food processor, mash bananas until smooth

Add in eggs, cinnamon, honey and vanilla and mix until ingredients are evenly distributed throughout batter. Then, slowly add in coconut flour

Once batter is completely mixed, remove cast iron pan from oven and add coconut oil so that it coats the pan thoroughly

Pour batter into pan and place back in the oven for 15 minutes

While the cake is baking, mash up raspberries with a fork to create a chunky jelly

Once cake has cooked, remove from oven and let cool

Add jelly to the top of the cake and then sprinkle small dollops of almond butter and honey.

Enjoy! 

 

Inspired by Imma Eat That!