Cakes & Baking

Banana Hazelnut Breakfast Cake

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“An extremely easy formula to burn up an over-ripe banana, ensuing in a easy but stunning having a appreciate cake. Right here’s low in full, but no one will doubtless be the wiser–lovely.”

Prepared In:





  • 1

    cup entire wheat pastry flour

  • 1

    cup sorghum flour

  • 13

    cup sugar

  • 2

    tablespoons sugar

  • 1

    teaspoon baking powder

  • 12

    teaspoon baking soda

  • 12

    teaspoon salt

  • 34

    cup soy yogurt

  • 34

    cup soymilk

  • 12

    teaspoon vanilla extract

  • 14

    cup hazelnuts

  • 1


  • nonstick cooking spray


  • Preheat oven to 350 levels Fahrenheit. Space the hazelnuts in a baking dish and space within the oven for 10 minutes even as you put together the cake batter. Spray a 9″ tart pan with a removable backside with non-stick cooking spray, and residing aside.
  • In a large bowl, sift together each and each of the flours, 1/3 cup sugar, baking powder, baking soda, and salt. Space aside. In a shrimp bowl, saunter together the soy yogurt, soymilk, and vanilla.
  • Sever the banana in half of crosswise. Sever one half of as thinly as doubtless, decrease than 1/8″, and residing aside. Sever the other half of into 1/4″ thick round slices. Snatch away the hazelnuts from the oven and enable to chill a diminutive. When they are cool ample to take care of, rub the papery skins off if desired, and chop finely.
  • Pour the liquid combination into the bowl containing the flour combination, and gallop with a spatula till correct mixed, scraping the backside and aspects of the bowl to totally incorporate the flour. The batter is not over-mixed. Gently fold within the thicker banana slices and hazelnuts.
  • Pour the batter into the tart pan and soft the pinnacle. Space the reserved banana slices in concentric rings on high of the cake. Sprinkle the last 2 tbsp of sugar over the pinnacle.
  • Bake for 25 to 30 minutes, till the pinnacle of the cake is golden and a toothpick inserted within the middle of the cake comes out orderly. Let cool within the pan for quarter-hour, then retract the cake from the ring. Decrease into wedges and assist warm or at room temperature.

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