So, I’m a terrible baker. I mean, it’s probably for the best, because if I loved baking I’d be in real trouble. But you know, it’s the holiday season and I’ve been in this weird domestic mood lately. So I’m baking.
I have big plans for my baked goods. I am not that much of a dessert person, I enjoy it but it’s not the highlight of a meal for me or anything. But I love cake balls. Maybe it’s the intrigue. Maybe it’s the adorable packaging. Maybe it’s that they are virtually the only interesting thing I know how to bake…and they come from a box but don’t seem like they come from a box. So I have all these plans for cake balls, and maybe some chocolate chip cookies, and all these plans are making me exceedingly guilty. Carbs and I seem to have rekindled our love affair in the worst way, but like any abusive relationship, I know this is just a honeymoon phase until the next time I weigh myself.
To counteract…or maybe mitigate is a better word…all this completely indulgent baking, I decided to try something healthy as well.
I have no idea what to really call this, but I’m going with Chocolate Banana Breakfast Cake. To be honest, I really had no idea whatsoever what I was doing. And what I mean when I say that is I knew what ingredients I wanted to use (bananas and oatmeal) and just figured if I put a bunch of ingredients together and put that in a pan, something will come out! Whether they were going to be like cookie bars or a cake or bread was anyone’s guess. (I’m sure plenty of people in the world would have known ahead of time but did I mention I don’t bake?)
The reason I was so unsure is because, like so many of my recipes, I gained inspiration from a variety of sources I found on Pinterest and the Internet at large, and then took some ideas from each of them, added my own flair, and hoped for the best.
I’m totally sure that’s how they tell you to do it in culinary school, right? Yeah.
But whatever they are, they are delicious. I was vaguely aiming for something a little more cookie-like, but I think this might be a better breakfast option anyway.
And by the way, the reason I’m blogging about this is because they also are a healthy alternative to most edible holiday cheer. Peanut butter is the only ingredient containing fat, but the PB also adds extra protein. The dense ingredients also make these suckers very filling, which is great.
Banana Chocolate Chip Breakfast Cake
Prep Time: 20 Minutes, Cook Time: 20 Minutes. Serves: 15.
- 2 c old fashioned oats
- 2/3 c whole wheat flour
- 1/4 c all purpose flour
- 1/2 t baking soda
- 1/2 t baking powder
- 3/4 t ground cinnamon
- 1/4 t nutmeg
- 1/4 t cloves
- 1/4 t ginger
- 1/8 cayenne pepper (Yes. You read that right. Yes. I am an absolute weirdo.)
- 1/2 t salt
- 1 t Vanilla
- 3 ripe bananas, peeled and mashed
- 1/2 c packed light brown sugar
- 1 T honey
- 1/2 c semi-sweet chocolate chips
- 1/2 c Organic Peanut Butter
- 2 egg whites
- 1 ripe banana + 1 T chocolate chips
- Preheat oven to 375° F.
- Mix oats, flour, spices, salt in small bowl.
- Mix wet stuff (everything except soda/powder & chips) in bigger bowl with a power mixer.
- Mix dry stuff into wet mixture, whisk well.
- Mix in soda/powder.
- Mix in 1/2 cup chocolate chips.
- Grease cake 13×9 pan, spread contents throughout
- Top with banana slices from 4th banana & the extra chocolate chips.
- Bake 15-20 mins…check at 15 minute mark and continue baking accordingly until soft but firm.
Let cool 5 minutes before slicing into pieces.
Mine turned out very light and fluffy, but also rich enough that it was satisfying. It’s a great holiday time breakfast food, if you want something that seems a bit indulgent and different. Still, all of the ingredients are fairly clean and inoffensive, except maybe the chocolate chips, but you could even use carab or sugar free if you want to get intense.
Sliced into 15 pieces (3 x 5) each piece has 240 calories, with 7.5 grams of fat, 6 grams of protein and 3 grams of fiber. Compared to a Danish or a big muffin, which could be more like 500 or 600 calories, I say these are pretty tame. And the best part is they don’t taste tame or diet-y.
Considering I just made this thing up myself, I won’t lie to you, I’m pretty proud of myself. I definitely made sure to keep this recipe around so that I can make it again. Maybe I am learning to bake after all!