Cake for breakfast is one of my favorite things. This banana breakfast cake is an adaptation of an oldie but goodie here on the blog, banana chocolate chip breakfast cake that I've made numerous times. I changed it up a bit by using 100% whole wheat flour and using cocoa nibs instead of chocolate chips which adds a very different but yummy flavor. If you haven't had cocoa nibs before I recommend giving them a try. They are crunchy and have the essence of chocolate, but be forewarned, they are not sweet, but really quite bitter and have a bit of a fermented flavor. Very interesting, but can be surprising if this is not what you are expecting. This cake may be a little on the plain side, but don't let it's humble appearance fool you, it is delicious!
So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a little less sweet for those mornings when "less sweet" is calling to me. While I cut back on the sugar, I added a bit more butter than in the original. Why not, less sugar, more fat, sounds like a good exchange in my book! This actually may have been an "accidental" increase originally...but the final results were wonderful, so I recommend making this "mistake" every time!! The final product is light and moist, perfect to enjoy alongside your morning coffee.
Banana Breakfast Cake with Cocoa Nibs
Adapted from Banana Chocolate Chip Breakfast Cake
- 1½ cups (210 g) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (100 g) sugar
- 4 tablespoons (55 g) melted butter
- 1 large egg
- 1 cup mashed bananas (7-8 ounces), made from about 2 very ripe medium-sized bananas
- ½ cup (4 ounces) liquid whey or buttermilk
- ½ teaspoon vanilla extract
- 2 tablespoons (20 g) cocoa nibs
Sift together in a medium bowl the flour, baking powder, baking soda, salt, cinnamon and sugar. Set aside.
In a large bowl, mix together the butter, egg, banana puree, liquid whey, and vanilla.
Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the cocoa nibs and stir until just combined, but don’t over-stir: stop when any traces of flour disappear.
Scrape the mixture into a prepared 8-inch round cake pan and bake for 30-35 minutes at 350 degrees, or until the center feels lightly-springy and just done. Cool on a baking rack.