Breakfast Cake
9 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 banana
- 2 medium eggs
- 100g plain yogurt
- 75 ml milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 200g self raising flour
- 160g frozen berries
Method
- Preheat the oven to 180c fan and line a baking dish with parchment paper. I used a 24cm sq dish.
- Add the banana to a large bowl and mash with a fork.
- Add the eggs, yogurt, milk, honey and vanilla and whisk well.
- Add in the flour and mix just enough until all the ingredients are combined.
- Pour the mixture into a lined dish and top with the frozen berries.
- Bake for 25 minutes.
- Allow the cake to cool for a few minutes in the tin before lifting it out and cutting into 9 squares.