This banana breakfast cake will quickly become a morning favorite. Made with whole grains and natural sweeteners, it comes together in under 40 minutes and bakes perfectly in a cast iron skillet.
If you love the idea of cake for breakfast, try swapping in pumpkin or blueberries for variation. This skillet banana cake is ideal for meal prep: bake once, slice, and enjoy breakfasts or snacks all week.
The Best Breakfast Ever
What do you get when you combine a favorite banana pancake batter, a cake approach, and a 10-inch cast iron skillet? The best breakfast ever: a simple, single-pan banana breakfast cake. This recipe is a great choice for anyone who likes pancakes but wants a lower-effort option—no flipping required.
If you usually make pancakes on the stovetop, you’ll love how this method eliminates the wait-and-flip routine. Mix the batter, pour it into a greased skillet, and bake. The result is a moist, tender cake with banana flavor throughout—perfect with a cup of coffee.
How to Make Banana Breakfast Cake
This breakfast cake is straightforward: gather your ingredients, mix wet and dry components separately, combine, then bake. The key tip is to grease your cast iron skillet well so the cake releases cleanly after baking. A 10-inch skillet yields a nicely browned edge and a soft center.
- Preheat oven to 350°F (175°C).
- Grease a 10-inch cast iron skillet with about 2 teaspoons of coconut oil or another neutral oil.
- Mash the bananas until smooth, then whisk in the eggs, yogurt, oil, vanilla, almond milk, and maple syrup.
- Whisk together the dry ingredients in a separate bowl, then fold the wet mixture into the dry until just combined.
- Pour the batter into the prepared skillet and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Everything You Need to Know
Can I add mix-ins?
Yes—this batter is flexible. Fold in add-ins sparingly and chop large ingredients so they stay distributed in the cake. Popular options include:
- Chopped nuts (walnuts, pecans, or almonds)
- Mini chocolate chips for a sweeter treat
- Shredded coconut for texture and flavor
- Dried cranberries or raisins
- Fresh berries or diced apples (small pieces to prevent sinking)
Can I substitute the flour?
This recipe was developed for white whole wheat flour, which provides a tender crumb while keeping the recipe whole-grain. Substitutions may change texture and baking time. For a gluten-free alternative, consider recipes developed specifically for almond or other gluten-free flours.
How to store
Allow the cake to cool completely before slicing. Store pieces in an airtight container in the refrigerator for up to 7 days. For longer storage, wrap slices tightly and freeze for up to 3 months—thaw overnight in the refrigerator and reheat briefly if desired.
Healthy Sweet Breakfast Recipes
- Almond Flour Poppy Seed Muffins (a lighter gluten-free muffin option)
- Maple Pecan French Toast Bake with Sourdough (a make-ahead breakfast casserole)
- Apple Cinnamon Baked Oatmeal (warm, comforting, and ideal for meal prep)
Banana Breakfast Cake
This banana breakfast cake is made with whole grains and natural sweeteners and is a quick, reliable option for busy mornings or easy meal prep.
Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 6
Ingredients
Wet
- 2 medium bananas, mashed (about 1 cup)
- 2 large eggs
- 1/4 cup plain, nonfat Greek yogurt
- 2 tablespoons coconut oil (melted) or other neutral oil
- 1 teaspoon vanilla extract
- 1 cup plain, unsweetened almond milk (or other milk)
- 1/4 cup pure maple syrup
Dry
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch cast iron skillet with about 2 teaspoons of coconut oil or another neutral oil.
- In a medium bowl, mash the bananas until smooth. Add the eggs, Greek yogurt, melted coconut oil, vanilla, almond milk, and maple syrup. Whisk until well combined.
- In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Pour the wet mixture into the dry ingredients and stir until just combined—avoid overmixing to keep the cake tender. Fold in any desired add-ins.
- Pour the batter into the prepared skillet and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Remove from the oven and let cool for 10–15 minutes in the skillet. Slide a knife around the edge, then transfer to a wire rack to cool slightly before slicing.
Serving suggestions and tips
- Serve warm with a smear of nut butter, a dollop of yogurt, or a drizzle of extra maple syrup.
- For a crisp top, place the cake under the broiler for 1–2 minutes at the end of baking—watch closely to avoid burning.
- If your bananas are not very ripe, add a tablespoon more maple syrup for extra sweetness.
Nutrition (approximate per serving)
Calories: 253 kcal • Carbohydrates: 40 g • Protein: 8 g • Fat: 7 g • Fiber: 5 g • Sugar: 11 g
Nutrition information is automatically calculated and should be considered an estimate.
If you try this recipe, leave a comment to share how you customized it. Tag your photos with your favorite breakfast moments—we’d love to see your skillet banana cake!