One Pan Breakfast Banana Cake

One Pan Breakfast Banana Cake

Ingredients:

• 2 tbsp. coconut oil + 2 tsp for cooking
• 1/3 cup honey
• 3 eggs
• 2 sliced bananas, plus another sliced banana for the top
• 1 1/2 cups gluten free flour
• 1/3 cup almond milk
• pinch of salt

Almond Sauce Ingredients:

• 2 tbsp. coconut oil
• 2 tbsp. almond butter
• 2 tsp. honey
• 1/4 cup almond milk

Directions:

1. Preheat oven to 375°F.
2. For the cake, beat the 2 tablespoons of coconut oil and honey in a bowl until creamy. Whisk in one egg at a time, mixing well after each.
3. Stir in two of the sliced bananas followed by the gluten free flour, which will form a nice thick batter.
4. Mix in the almond milk and a pinch of salt.
5. 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.
6. 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.
7. To serve the cake, garnish with a dollop of your favorite yogurt and drizzle with the almond sauce. You are ready for breakfast!!