Vegan Banana Nut Breakfast Cake Recipe

Name: Vegan Banana Nut Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Chia Seeds; 6 Tablespoons Warm Water; 2 cups Whole Wheat Pastry Flour; 1 Tablespoon Baking Powder; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Kosher Salt; 1/2 cups Grapeseed Oil; 1 cup Brown Sugar, Packed; 1/2 cups Unsweetened Applesauce; 1 teaspoon Vanilla Extract; 1-1/2 cup Ripe Bananas (about 3 Medium); 1/2 cups Chopped Pecans

Servings: persons

2 Tablespoons Chia Seeds
6 Tablespoons Warm Water
2 cups Whole Wheat Pastry Flour
1 Tablespoon Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoons Kosher Salt
1/2 cups Grapeseed Oil
1 cup Brown Sugar, Packed
1/2 cups Unsweetened Applesauce
1 teaspoon Vanilla Extract
1-1/2 cup Ripe Bananas (about 3 Medium)
1/2 cups Chopped Pecans

1
Preheat oven to 325u00b0F. Liberally spray an 8x8 baking dish. Set aside.
2
Combine the chia seeds and warm water in a small bowl and set aside. The mixture will gel and will be used in place of eggs in the batter.
3
In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.
4
In a large bowl, whisk the oil and sugar until combined. Add the chia/water mixture, applesauce, vanilla and bananas. Mix well. Slowly add the flour mixture, stirring to combine all dry ingredients
5
Fold in the pecans and pour into prepared pan. Bake for 40-50 minutes until a toothpick inserted comes out cleanly. Serve warm or at room temperature.
6
Notes:
7
If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.
8
Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.
9
I served the cake with peanut butter and honey. It would also be wonderful with Biscoff spread, fresh bananas and yogurt.

676

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Chia Seeds, 6 Tablespoons Warm Water, 2 cups Whole Wheat Pastry Flour, 1 Tablespoon Baking Powder, and more.

Yes, Vegan Banana Nut Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Banana Nut Breakfast Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions