This one will get the family out of bed with the amazing smells coming from the oven.
One Pan Breakfast Banana Cake
Breads & Cereals
2 tablespoons coconut oil + 2 teaspoons for cooking
1/3 cup honey
2 sliced bananas, plus another sliced banana for the top
1-1/2 cups Mandelin blanched almond flour
1/3 cup almond milk
pinch of salt
2 tablespoons coconut oil
2 teaspoons honey
1/4 cup almond milk
2 tablespoons Mandelin Classic Natural Roasted Almond Butter
Preheat oven to 375 F.
For the cake, beat the 2 tablespoons coconut oil and honey in a bowl until creamy. Whisk in one egg at a time, mixing well after each.
Stir in two of the sliced bananas followed by the Mandelin blanched almond flour, which will form a nice thick batter.
Mix in the almond milk and a pinch of salt.
Heat the 2 teaspoons coconut oil in a skillet on medium heat, and then pour the batter into a skillet allowing that base to brown for a few minutes to get nice and caramelized. Remove from heat and decorate the top of the batter with remaining sliced bananas. Transfer skillet to the oven and bake for 20-25 minutes or until golden.
Meanwhile, combine all your sauce ingredients - except for the almond milk - in a small pot on low heat and mix until it all combines (2-3 minutes). Remove from the heat and stir in the almond milk; you will notice it start to thicken up. Set it aside.
To serve the cake, garnish with a dollop of your favorite yogurt and drizzle with the almond sauce. You are ready for breakfast!
Dan Churchill for Almond Board of California