What makes this simple baked good a breakfast cake? Well, we eat it for breakfast, and it has fruit and yogurt and nuts as its primary ingredients. It is also low in sugar and grain-and-gluten-free. But you can eat it at any time of day that you like. The lemon element of this comes from Noosa Lemon Yoghurt, which gives the cake a moist texture and a slight tang.
This is lightly sweetened with a mix of mashed banana and honey, and it would be great with fresh raspberries instead of blueberries. If you only have frozen fruit on hand it will work nicely.
- 2 medium, dead-ripe bananas, peeled and mashed (about 3/4 of a cup)
- 2 eggs
- 8 ounces Noosa Lemon Yoghurt
- 2 tablespoons honey
- 1 cup almond flour
- 1/4 cup arrowroot or tapioca starch
- 1 teaspoon baking powder
- dash of salt
- 3/4 cup fresh or frozen blueberries
- Preheat the oven to 350 degrees.
- In a mixing bowl, whisk together the mashed banana, eggs, Noosa, and honey.
- Sift together the dry ingredients and then stir them into the wet ingredients. Pour the batter into a lightly-oiled, 8-inch cake pan. Dot the top with the blueberries.
- Bake for 45-50 minutes, or until the center is set and the edges are golden brown. Cool completely before serving.
If you don’t have Noosa on hand you can substitute 8 ounces of plan yogurt, plus some lemon zest, and increase the honey by a tablespoon or two.
Thanks for reading,