Banana Nut Breakfast Cake

Banana Nut Breakfast Cake

Looking for some hearty fall bakes? Try this healthy homemade banana nut breakfast cake!

Shhhhhh… Don’t tell anyone that it’s gluten free!


  • 2 cups old fashioned rolled oats
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tbsp orange zest
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1-2 cups assorted nuts, coarsely chopped
  • 1/3 cup chocolate chips
  • 1 cup banana slices
  • 1 cup strawberry slices
  • 2 cups almond milk
  • 1 egg
  • 1/2 cup apple sauce
  • 2 tsp pure vanilla


  1. Preheat oven to 375 degrees.
  2. Mix almond milk, egg, apple sauce and vanilla in baking dish.
  3. In separate bowl, combine all other ingredients.
  4. Combine wet and dry mixes into one bowl and mix lightly.
  5. Pour into baking pan and add dried fruits, fresh fruits, coconut, chocolate chips to the top.
  6. Bake for 45 minutes.
  7. Serve warm, room temperature or cold.
  8. Great topped with a dollop of vanilla greek yogurt!

Pro Tip: Make this recipe vegan by replacing the egg with another ½ cup of apple sauce.


Justine Martin is the owner of For Heaven’s Bake Sudbury, a local bakeshop specializing in custom cakes and cupcakes. She’s responsible for some of Sudbury’s very own Cake Boss-esque masterpieces. When she’s not in the bakery, you’ll probably find her with some girlfriends, a bottle of wine (or two) and a charcuterie board.

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