This is an amalgamation of two fantastic grain free recipes. I had been making a breakfast bake by the Wannabe Chef for quite some time and have made many variations, including a reduced egg and a banana free version. I always loved the recipe and saw it as a good base for a cupcake. Recently, I came across this paleo chocolate cupckae recipe by Elana's Pantry which turned out fantastic! They tasted like a more rich and decadent version of the breakfast bake. I wanted to bring the two recipes together to make another go-to variation of my favourite breakfast bake. By simply adding cocoa powder and some coconut oil to the original breakfast bake recipe, mission was accomplished.
Chocolate Banana Breakfast Cake adapted from the Wannabe Chef
1 medium banana
2 tbsp coconut flour
1 tbsp cocoa powder
1 tbsp coconut oil, melted
1. Mash banana in a bowl and beat in eggs.
2. Add coconut flour and cocoa powder and mix until fully combined.
3. Add coconut oil and mix well
4. Scrape into a microwave safe glass dish (the shallower the better) and microwave for 3-4 minutes until the top is set. Turn out onto a plate. If your dish is a bit deep, the bottom may be a bit moist/mushy, and you can microwave it on the plate for another 30-60 seconds.
The cake can be eaten on it's own, topped with nut butter and other goodies, or sliced in half to make a sandwich out of it. I prefer a bit of nut butter but often just eat it on it's own. Now you can feel good about eating cake for breakfast!