Recipe: Banana Buckwheat Breakfast Cake PLUS Delicious Topping Ideas!

Well, as you guys know - I'm kinda, sorta the breakfast bake queen. I can't hide the addiction - I just keep coming up with more and more recipes. In fact Jesse and I are currently looking at buying a Chest Freezer because our freezer is so full that we need more room. 

Girl's gotta have her breakfast bakes.

I know there's quite a few SIL readers who have also caught the breakfast bake bug and can't go a morning without them - so I thought as well as sharing a delicious new recipe, I'd also share some of my favourite ways to eat them! (Because whilst they taste good on their own - toppings make everything better!)

As well as being a Breakfast Bake addict, I'm also a peanut butter addict - and generally speaking, my breakfasts are usually peanut butter delivery vessels :P 

I put peanut butter on cereal, pancakes, breakfast bakes, bread - even sweet potatoes. Truth be known, I actually came up with my first breakfast bake recipe knowing that I was going to smother it in peanut butter. 

This Banana Buckwheat Breakfast Bake is quite dense (if you want a fluffy breakfast bake, try something like the banana souffle breakfast bake) so the melty peanut butter on top is the perfect addition. 

You can use your favourite peanut butter or nut butter (any type of nut butter is perfect - and nutella definitely goes down a treat :P), however, my favourite topping at the moment would have to be a mix of peanut butter and coconut butter (I probably use a heaped "Kristy tablespoon" of peanut butter and about a teaspoon of coconut oil) which creates a delicious peanut coconut "frosting"!

If Peanut Butter isn't your thing, one of our other favourite ways to devour breakfast bakes is by topping them with our super simple "healthy cream cheese frosting" and some nuts. The cream cheese topping is just a mix of reduced fat cream cheese, a tiny pinch of salt and maple syrup to taste - that's all it takes and it tastes like you're eating a decadent cake for breakfast! 

This breakfast bake had the cream cheese frosting with some pecans on top, but you can add whatever you fancy - try adding some shredded coconut, top with fresh berries, add sprinkles, top with some grated chocolate or cover with cinnamon - the choice is yours!

Banana Buckwheat Breakfast Cake Recipe makes 6 large slices 

 gluten free, low fat, vegan, sugar free, clean eating friendly 

1 1/2 cups (~350g) mashed banana (about 3 medium bananas)

2 tsp vanilla extract

1 cup almond milk (or milk of choice)

1 tsp cinnamon

Pinch of salt  

2 cups (240g) buckwheat flour 

3 tbsp (30g) whole flaxseed (you can also use chia) 

1/3 cup (30g) gluten free oats

1 tsp baking soda 

2 tsp baking powder

Optional: additional sweetener if you like things sweet, mix ins like nuts/chocolate chips etc. 

Preheat your oven to 180°C/350°F

Grease and/or line a medium-large cake tin*/baking dish or 6 individual ramekins/baking dishes.

Mash your banana and mix together with the vanilla, almond milk, cinnamon and salt.

In a food processor or small blender (we use a magic bullet), grind your flaxseed and oats until they're a meal-like consistency. 

Pour your ground oats and flax into the banana mixture, adding in your buckwheat flour, baking powder and baking soda (and any other optional additions if using). 

Mix until combined and pour into your cake tin (or individual baking dishes/ramekins).

Bake for about 30-50 minutes, depending on the size of your cake - keep an eye on it and take it out once it is cooked through and a skewer inserted removes cool. 

Leave to cool before slicing. It will keep in the fridge for a few days or can be frozen for quick breakfasts whenever you need them!
Enjoy on their own or with whatever topping you fancy!

I think our cake tin is around 8" but we've also made it in square cake pans and rectangle baking dishes

But tell me, are you a nut butter fanatic - or would you prefer the cream cheese topping?

What other toppings do you think would be perfect for this breakfast cake?

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