Blueberry Tahini Breakfast Cake
This Blueberry Breakfast Cake is healthier, tastier and easy to make. Perfect for a grab and go sweet meal. Tahini and fresh blueberries are baked right into it.
Servings: 9
Equipment
- mixing bowls
- 8x8 or 9x9 baking dish
Ingredients
- 1 cup ripe bananas mashed typically 2 - 3 bananas
- 3 tbs oil * melted coconut or canola
- ¼ cup tahini *see notes
- 1 large egg
- 2 tbs almond milk
- ½ tsp vanilla extract
- ⅓ cup sugar
- ¾ cup all purpose flour *gluten free will also work.
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup blueberries * save some for topping
2 Ingredient Icing - Optional
- 1 cup powdered sugar or confectioner sugar
- 2 tbsp almond milk
Instructions
- Set oven to 350º Peel and mash your bananas in a large bowl. Be sure it measures out to about 1 cup. Add in melted coconut oil, almond milk, tahini, vanilla, egg and whisk together gently.
- In a medium sized bowl, add flour, baking soda, salt, sugar together and whisk. Add the dry mixture to the wet mixture. Do not over mix, use a spatula to be sure everything is mixed in. Add in blueberries and gently fold together.
- In a parchment lined 9x9 baking dish, add the mixture and evenly spread it throughout. Place in oven and bake on 350º for about 20 -25 minutes. I like to take mine out when the top starts to turn slightly brown and a toothpick comes out clean. Let it cool before adding optional icing. Slice once it is entirely cooled.
2 Ingredient Icing
- Mix the two ingredients together in a bowl. They should form a nice consistency like raw pancake mix. Add 1 tsp of milk at a time to thin icing or add1/4 cup of powdered sugar at a time to thicken into desired thickness.
Notes
*any milk will work, 2%, skim, nut milk or whole milk.
*almond butter will also work if needed.
*Fresh or frozen blueberries will work. You can also use raspberries for this recipe.
Please look at the recipe tips and variation section of the blog post for substitutions and more.
This will keep on the counter for 2 days. Refrigerate in an airtight container for up to 4 days or freeze in a ziplock bag for up to 2 months.
Nutrition
Serving: 9g | Calories: 172kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 112mg | Fiber: 1g | Sugar: 10g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg