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
- 1 ½ 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
- Cake
- Grease a 12-inch cast iron skillet.
- Preheat oven to 350 degrees F.
- Mash bananas in large mixing bowl.
- Add the rest of the ingredients, except for the almond meal and cassava flour, to the bowl. Stir until well-incorporated.
- Add almond meal and cassava flour. Stir until well-combined. Batter will be very thick.
- Pour batter into greased cast iron skillet.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes back clean.
- Cool.
- Glaze
- Beat cream cheese with hand mixer until fluffy, about 2 minutes.
- Add remaining ingredients.
- 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.
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Nutrition
Serving: 8g | Calories: 639kcal | Carbohydrates: 84g | Protein: 10.8g | Fat: 32.9g | Saturated Fat: 10.1g | Cholesterol: 92.9mg | Sodium: 282.7mg | Fiber: 8.9g | Sugar: 54.1g