Whole Wheat Breakfast Cake

If you are a fan of both baked oatmeal and banana nut bread, this is your calling. Baked using 100% organic whole wheat Sonora and packed with all the nutrients one can need to start the morning off right this new year. Cut into portions and chill or freeze for meal prep! 

Download a printable version of the recipe here.

Whole Wheat Breakfast Cake

Yield: 8-inch round cake

“If baked oatmeal and banana nut bread had a whole wheat cake baby!”

-Pam (BSM Recipe Developer)

Tools: 8-inch cake pan (round or square) or springform pan

Ingredients:

 Cake:

210g BSM Sonora whole wheat flour

100g old fashioned rolled oats (Bob’s Red Mill used here)

75g pecans (finely chopped)

50g pepitas (roughly chopped)

3g baking soda

2g baking powder

3g fine sea salt

3g ground cinnamon

2g ground ginger

100g cane sugar

100g light brown sugar

3 large eggs

2 large ripe bananas (mashed)

108g grape seed oil

7g vanilla extract

Method:

Preheat an oven to 350°F. Spray the bottom and sides of an 8-inch cake pan. Line the bottom of the pan with a piece of parchment fit to size.

In a large bowl, mix to combine the flour, oats, pecans, pepitas, baking soda and powder, salt, and spices.

In the bowl of a stand-up mixer with a whisk attachment, combine the sugars and oil. Add the mashed bananas, eggs, and vanilla and whisk well on medium speed. Switch to a paddle attachment and add the dry ingredients in two increments mixing on low speed in between each addition. Mix just until the dry bits are absorbed, do not overmix!

 Fold the batter to ensure no dry bits were stuck to the bottom. Pour the batter into the prepared baking pan, then bake for 35-40 min or until an inserted toothpick comes out clean.

Serve either warm or at room temperature depending on your preference. Drizzle with maple syrup or honey, or dust with confectioner’s sugar if you like! Highly recommend serving warm, especially for those cooler winter days!

Will store at room temperature for 4 days, or refrigerate for a week to extend the shelf life. This is a great recipe to make ahead and freeze for later or to gift to a friend for a hearty and healthy breakfast!