I’m not one for an early-morning breakfast. Nope. In all honesty, I’m just not hungry at my usual stupid-o’clock-in-the-morning wake up time. When I arise, I want coffee, and lots of it, and food is almost always the last thing on my mind. Until about 10 a.m., when the ravishing hunger pangs hit me like darting punches to the stomach. I want food, and I want food right now, and I usually end up eating dinner-for-breakfast leftovers. I am often quite happy with this predicament. But, sometimes, I want a breakfast that tastes like a real breakfast. One that I don’t have to cook, that I just have to eat. One that’s already there in the fridge waiting on me to wake up. One just like this strawberry banana date breakfast cake.

This Strawberry Banana Date Breakfast Cake is There for You

Creamy, rich, and filling, this easy skillet cake hits your I-need-breakfast-now spot. It’s sooo good, y’all. And it’s aroma! Like a candle!!! But you get to eat it, too!!! Yep!!!

Mashed bananas, pureed strawberries, pulsed dates, almond flour and cassava flour make up the body of the cake. A few extra ingredients tie the whole thing together, putting  the small finishing ‘wow that’s good’ touches that make the cake worth making again and again.

It’s easy to prepare during the weekend, and keep in the fridge for all-week breakfast meals and who-cares-what-time-it-is munchies. Oh, and did I mention that it’s technically Paleo without the icing? Yep. This strawberry banana date breakfast cake is self-sweetened with the three fruits, so its a no-guilt way to start your day.

Best of all, you make this breakfast skillet cake in one bowl, so clean-up is a cinch, too. This is soooo my kind of recipe, y’all!!!

Drizzle the maple syrup-infused cream cheese glaze on top of the cake to add another flavor dimension layer. Or, just serve hot with melted butter. Yum.

Disclaimer: This post contains affiliate links.

Strawberry Banana Date Breakfast Cake

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: A Sprinkling of Cayenne

Serves: 6 to 8

Ingredients

• Breakfast Cake Ingredients
• 4 overripe bananas
• 1 cup fresh strawberries, trimmed, chopped, and pureed in a food processor or blender until smooth
• ½ cup trimmed and chopped fresh strawberries
• 2 eggs
• ½ stick softened butter
• 2 teaspoons vanilla extract
• ½ cup chopped pecans, optional
• 1 teaspoon powdered cinnamon
• 1 teaspoon baking soda
• 2 cups chopped dates, pulsed in a food processor into crumbs or 2 cups sugar or sweetener of choice
• 1½ cups almond flour
• 1 cup cassava flour
• Glaze Ingredients
• 8 ounces softened cream cheese
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons cashew or almond milk

Instructions

1. Cake
2. Grease a 12-inch cast iron skillet.
3. Preheat oven to 350 degrees F.
4. Mash bananas in large mixing bowl.
5. Add the rest of the ingredients, except for the almond meal and cassava flour, to the bowl. Stir until well-incorporated.
6. Add almond meal and cassava flour. Stir until well-combined. Batter will be very thick.
7. Pour batter into greased cast iron skillet.
8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes back clean.
9. Cool.
10. Glaze
11. Beat cream cheese with hand mixer until fluffy, about 2 minutes.
12. Add remaining ingredients.
13. Put glaze into piping bag, or use the back of a spoon to drizzle the glaze atop the cake.

Notes

This cake keeps well in the fridge for up to 3 days. The cake itself freezes well, but if you do so, make a new batch of icing for the thawed-out cake.

Nutrition Information

Serving size: 8 Calories: 639 Fat: 32.9g Saturated fat: 10.1g Carbohydrates: 84g Sugar: 54.1g Sodium: 282.7mg Fiber: 8.9g Protein: 10.8g Cholesterol: 92.9mg

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