Cinnamon Banana Breakfast Cakes
Start your day with these irresistibly fluffy and flavorful Cinnamon Banana Breakfast Cakes, a perfect mix of simplicity and indulgence that will elevate your breakfast game! Made with ripe bananas for natural sweetness and spiced with a hint of warm cinnamon, these golden cakes are soft, tender, and bursting with comforting flavors. Whipped up in just 25 minutes, they are a quick and satisfying option for busy mornings or relaxed weekend brunches. This recipe combines pantry staples like all-purpose flour, milk, and vanilla extract, making it an easy go-to treat. Serve these breakfast cakes warm and customize with your favorite toppings—drizzle with maple syrup, pile on fresh fruit, or dust with powdered sugar for a delightful morning treat the whole family will love! Perfect for breakfast lovers and SEO-friendly searches like "easy breakfast cakes," "banana pancake recipes," and "cinnamon-flavored breakfast ideas."
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Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 2 ripe bananas (mashed)
- 1 cup milk
- 1 egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cooking spray or unsalted butter for greasing
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Step 2
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the milk, egg, melted butter, and vanilla extract, and whisk until well combined.
Step 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of unsalted butter.
Step 5
Spoon 1/4 cup of batter onto the heated skillet for each breakfast cake. Use the back of the spoon to spread the batter into a circular shape, if needed.
Step 6
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set. Flip the cake with a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
Step 7
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 8
Serve the cinnamon banana breakfast cakes warm with your favorite toppings such as syrup, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
| Serving size | (781.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1408.9 |
| Total Fat 37.8g | 0% |
| Saturated Fat 19.9g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 280.0mg | 0% |
| Sodium 1688.1mg | 0% |
| Total Carbohydrate 235.5g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 66.8g | |
| Protein 35.6g | 0% |
| Vitamin D 155.4IU | 0% |
| Calcium 397.1mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1506.8mg | 0% |
Source of Calories