How about a little dessert for breakfast? These individual breakfast cakes are perfect for weekend brunch, especially since you probably already have all the ingredients in your kitchen. I kept the topping simple with a combination of Greek yogurt, cinnamon, honey, and vanilla. The toasted pecans add just enough crunch, and can be substituted with walnuts or whatever you happen to have in your cupboard. I also like to keep a few bananas in my freezer, which work great for muffins, breads and cakes like this. They're quick to defrost, and perfect for mashing.
Banana Breakfast Cake
1 1/2 cups whole wheat flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 cup applesauce
3 eggs
1/2 cup milk
1 teaspoon vanilla
2 bananas, mashed
Handful of pecans or walnuts
Preheat oven to 325. Combine flour, baking powder, sugar, set aside. Mix the mashed bananas, eggs, apple sauce, milk and vanilla until well combined and add to flour mixture. Add nuts. Pour batter into individual ramekins and bake for 30-40 minutes, until cooked through.
Cinnamon Yogurt Topping
1 cup Greek yogurt
1/4 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons honey
Stir to combine. Spoon on top of cooled banana cakes, top with toasted pecans or walnuts.
From: Springtime Breakfast Inspiration | Cheryl Meyer | 8/31/12 at 7:27 am
[...] Banana breakfast cake with cinnamon yoghurt topping from Whole Living Daily [...]
From: Amy | 8/31/12 at 9:39 am
The instructions say to pour into individual ramekins, but you don't say how many. Can you tell me how many so that I know how full to fill mine?