Cake for breakfast that tastes like a treat but packed with protein for a fun breakfast for kids!
Want to make something a little different for the kids for breakfast that's fun, delicious and healthy too? Try my Breakfast Cake!
It's actually a cross between a cake and sheet pan pancakes. A little denser than a cake but packed with protein and topped with sweet berries.
Start by mashing a banana in a large bowl and adding the rest of the wet ingredients to it - eggs, yogurt, milk, honey and vanilla extract.
Whisk well until all the ingredients are well combined.
Add in the self raising flour and mix that with a spoon.
Pour the mixture into a lined dish and then top with frozen berries.
Bake in the oven for 25 minutes.
Once out of the oven leave it to cool for a few minutes before lifting it out of the tin.
Then cut into 9 squares.
This is delicious served warm with some yogurt on the side.
It also keeps well in the fridge for a couple of days and can be frozen too - see all the storing, freezing and defrosting instructions below.
If you try this please do come back and leave me a comment below. I love to hear your feedback on my recipes and whether your kids enjoyed them!
If you liked this recipe you may also enjoy my Breakfast Frittata.
And check out all my Breakfast Ideas for Kids here.
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Breakfast Cake
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 9 1x
- Category: Breakfast
Description
Cake for breakfast that tastes like a treat but packed with protein for a fun breakfast for kids!
Ingredients
- 1 banana
- 2 medium eggs
- 100g plain yogurt
- 75ml milk
- 2 tbsp honey
- 1 tsp vanilla extract
- 200g self raising flour
- 160g frozen berries
Instructions
- 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.
Notes
Leftovers can be kept in an airtight container in the fridge for 2 days. This cake can also be frozen. Defrost at room temperature in a couple of hours.
Leftovers can be reheated in the microwave.
Krystina says
Mine was doughy is that normal?
Dragana says
I love this recipe. My toddler is extremely fussy and won’t eat any berries at all, but he is happy to eat them on this cake. Thank you so much 🙂
Nikki says
My boys aged 5 and 16 months LOVED this, as did I. I needed to put it in the oven for longer than 25 mins. I used a mixture of raspberries and blueberries on top and serviced with Greek yoghurt and honey, grapes and kiwi! Will be making more to freeze.
Vicky says
This is fantastic Nikki, thank you so much for taking the time to leave a great comment, Enjoy!
Sai Prathyusha bhamidipati says
What temperature and size
Vicky says
Preheat the oven to 180c fan and line a baking dish with parchment paper. I used a 24cm sq dish.
Ariana Koeser says
What size dish? I am stressing.
Vicky says
Hi Ariana, we used a square 8 x 8 tin. Hope this helps.
Ariana Koeser says
Thankyou! That is also what I used.
Caroline says
This was a great hit with my teenager. The younger ones weren't sure about berries, but I needed to use up ones which were particularly tart. I will be freezing the cake bars as a grab and go for busy school days. Thanks so much
Vicky says
Great to hear! thank you x
Kate says
Could I replace the banana with something else. Y any chance please ?
Vicky says
As this particular cake recipe is a little bit denser than a standard cake, I think you defiantly need the banana in the mix to get the correct texture. you could try adding more berries if you would prefer, please let us know if you try.
Katy says
This was a huge hit in our house, thank you!
Michelle says
Do you think this recipe would work with coconut yoghurt & oat milk? My little one is dairy intolerant so I need to use alternatives.