Are you ready to transform your morning routine with a breakfast that's both decadent and nutritious? Imagine biting into a perfectly moist, golden-brown cake that combines the tropical sweetness of coconut with the rich, comforting flavor of ripe bananas. These Coconut Banana Bread Breakfast Cakes are not just a meal—they're a morning revelation that will make you jump out of bed with excitement! Packed with wholesome ingredients and bursting with flavor, these little cakes are about to become your new breakfast obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Breakfast
Serves: 12 cakes
Ingredients
- 2 ripe bananas
- 1 cup coconut flour
- 1/2 cup honey
- 4 eggs
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with coconut oil or line with silicone muffin liners.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add the eggs to the mashed bananas and whisk together until well combined and slightly frothy.
- Pour in the honey and vanilla extract, mixing thoroughly to create a uniform wet mixture.
- In a separate bowl, combine the coconut flour, shredded coconut, baking powder, and salt. Whisk dry ingredients to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. The batter will be slightly thick and slightly lumpy.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb moisture, which helps create a better texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional shredded coconut on top of each cake for extra texture and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These cakes can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cakes will be. Look for bananas with deep yellow skin with brown spots.
- Allow Batter Resting Time: Don't skip the 3-5 minute resting period after mixing. This helps the coconut flour absorb moisture, resulting in a better texture.
- Don't Overmix: Fold the dry ingredients into wet ingredients gently. Overmixing can lead to tough, dense cakes.
- Check for Doneness: Use the toothpick test—it should come out clean with just a few moist crumbs.
- Customize Your Cakes: Try adding chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra flavor variations.
- Make Ahead Friendly: These cakes store well in the refrigerator for up to 4 days, making them perfect for meal prep.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 85mg
