Banana Egg Cakes are a fantastic, healthy, and easy-to-make breakfast option that combines the natural sweetness of bananas with the protein power of eggs. These cakes are perfect for anyone looking for a quick meal that is both nutritious and satisfying. With just a handful of ingredients—bananas, eggs, oats, and a few simple flavorings—this recipe is fuss-free and delicious. It’s also an excellent way to use ripe bananas and have breakfast ready in minutes.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 1 ripe banana (about 120g)
- 1 large egg
- 1/4 cup (25g) oats
- 1/4 cup (60ml) milk (dairy or plant-based)
- 1/4 tsp cinnamon (optional)
- 1/2 tsp vanilla extract (optional)
- 1/2 tsp baking powder
- Oil or butter for frying
Directions
Prepare the Batter: Mash the ripe banana in a mixing bowl until smooth. Add the egg and whisk until well combined.
Add Dry Ingredients: Stir in the oats and baking powder. Add milk and mix until you achieve a smooth batter.
Flavor the Batter: For extra flavor, mix in cinnamon and vanilla extract (optional).
Cook the Banana Egg Cakes: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Pour small ladles of batter onto the skillet to form round cakes. Cook each side for 2-3 minutes until golden brown.
Serve and Enjoy: Serve warm with your choice of toppings such as fresh fruit, honey, maple syrup, or yogurt.
Serving Suggestions
- Top with fresh berries and a drizzle of maple syrup
- Serve with a dollop of Greek yogurt and a sprinkle of granola
- Pair with peanut butter and sliced bananas for extra protein
- Add chopped nuts and a drizzle of honey for a crunchy finish
- Enjoy with a side of scrambled eggs for a hearty breakfast
Cooking Tips
- Use very ripe bananas for maximum sweetness and flavor
- Adjust milk for batter consistency—less for thicker cakes, more for thinner ones
- Cook over medium heat to prevent the cakes from browning too quickly
- Use a non-stick skillet to avoid sticking and ensure easy flipping
- Customize with mix-ins like blueberries, chocolate chips, or shredded coconut
Nutritional Benefits
- Protein-Packed: Eggs provide essential protein for sustained energy
- Fiber-Rich: Oats and bananas are excellent sources of dietary fiber, promoting healthy digestion
- Naturally Sweetened: No added sugar, relying on the natural sweetness of bananas
- Low in Fat: A light and healthy breakfast choice
Dietary Information
- Gluten-Free Option: Use certified gluten-free oats
- Dairy-Free Option: Substitute milk with almond, soy, or oat milk
- Refined Sugar-Free: Naturally sweetened with bananas
Nutritional Facts (Per Serving)
Calories: 150
Protein: 6g
Carbohydrates: 20g
Fat: 4g
Fiber: 3g
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Freezer: Freeze in a single layer, then transfer to a ziplock bag. Reheat directly from frozen in a toaster or skillet.
Why You’ll Love This Recipe
- Quick and easy—ready in under 20 minutes
- Healthy and nutritious—packed with fiber and protein
- Kid-friendly—soft, sweet, and perfect for little hands
- Versatile—customize with your favorite flavors and toppings
- Great for meal prep—make ahead and reheat as needed
Conclusion
The Best Banana Egg Cakes are a quick, healthy, and delicious way to start your day. Packed with natural sweetness, fiber, and protein, they provide a balanced breakfast that’s both satisfying and easy to make. Whether enjoyed plain or dressed up with toppings, these cakes are sure to become a breakfast favorite. Try them today and enjoy a wholesome treat that’s as nutritious as it is tasty!
Frequently Asked Questions
Can I make these cakes without oats? Yes, you can replace oats with almond flour or skip them for a lighter texture.
Can I freeze these cakes? Absolutely! Freeze them in a single layer, then store in a ziplock bag. Reheat in a toaster or skillet.
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Can I add other flavors? Yes! Try adding cocoa powder, nutmeg, or mix-ins like blueberries or chocolate chips.
Can I make these vegan? Replace the egg with a flaxseed or chia seed substitute for a vegan-friendly version.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days and reheat as needed.