So I had these bananas:
Clearly, these boys have seen better days. Even with my student mentality (you know, the one that mutters, “A little mould never hurt anyone, right? I mean, we paid for this!”), I wasn’t about to eat them raw. So what does that little voice say?
“Bake! Bake! Bake!”
So that’s what I did. These breakfast cakes are loaded with fibre, protein, and omega-3’s from the chia seeds. They’re a perfect start to your day, especially if you’re making a mad dash for the door. Just grab and go!
Banana Coconut Breakfast Cakes
Adapted from CCK
- 2 1/2 cups rolled oats
- 1/4 cup unsweetened, shredded coconut
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup banana, mashed well (around 2 medium bananas)
- 1 cup milk (I used unsweetened almond milk)
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp chia seeds (optional; + 1 tbsp more milk)
- 1/4 cup mini dark chocolate chips (optional)
Preheat your oven to 195 C (380 F) and spray a 6-cup muffin tin with non-stick spray or line with jumbo cupcake liners.
In a small food processor, whiz the shredded coconut until it’s roughly ground. Add the coconut and the oats to a sauce pan and toast on medium-low heat until golden brown. Mix the cinnamon into the toasting oats, making sure to coat each oat well. Take the oats off the heat and immediately stir in the vanilla. Leave to cool in a mixing bowl for at least 10 minutes.
In a separate mixing bowl, whisk together the mashed bananas, milk, coconut oil, and syrup.
Once the oats have cooled, add the salt and chia seeds. Dig a well in the centre of the cooled dry ingredients and gently pour the wet ingredients into it. Mix until the batter has the consistency of half-cooked oatmeal. Add in the chocolate chips and stir to combine.
Divide your batter into 6 equal portions and fill the prepared muffin tin. Bake for 22–24 minutes or until the cakes are springy and an inserted toothpick comes out clean. Allow the cakes to cool in the pan for 5 minutes and then remove to a cooling rack.
These cakes are best consumed warm, but they can be eaten cold if you’re in a hurry. They can be frozen up to 2 months and refrigerated up to 5 days. I like adding a little natural peanut butter to mine to up the protein count to get me through the morning. They’re also great as a mid-morning or afternoon snack!