I’ve been pretty busy with work and what has been keeping me sane and my breakfast eating routine in tact is this deliciously moist superfood breakfast cake!
Plus, the fact that it’s jam packed full of superfood seeds takes the entire cake over the top!
If you’re a fan of apple crumble AND banana bread, then this is the cake for you because if the two of those scrumptious treats had a baby, this would definitely be it!
Oh goodness, just writing up this blog post right now is making me daydream about how amazingly moist the inside of this cake was and how it just made every morning a little better 🙂
And a little more productive too for that matter since nuts and seeds are jam packed full of healthy fats which help promote brain health and all ’round cognitive function.
I like to put poppy seeds, sesame seeds, chia seeds, hemp hearts, pumpkin seeds and almonds into mine but really, you can mix and match add-ins to form your own concoction if you wish. Just don’t go nuts (pun very much intended).
A quick and healthy tip from me to you in this regard is to keep a jar of your own superfood mix on your kitchen counter so that…
- you don’t need to rummage through your kitchen for each one every morning,
- it’s easily accessible and
- you’ll remember to top anything and everything with it because healthy fats are essential for every day life!
The only seed I don’t put into my mix is my flax/linseed meal because I like to use it alone as an egg substitute sometimes when I bake (1 tablespoon flax meal + 3 tablespoons water).
You can use chia seeds instead since it’s a great binding agent as well, but I like the nuttiness of the flax and I find that it gives my bakes a better “rise” than using chia seeds. That and…lil’ bun says that chia seeds look like snake scales so she won’t touch anything with it in them. What a silly bun bun.
On that vegan substitute note, a lot of the times I get asked if I’m vegan because most of my bakes are vegan friendly and I enjoy a plant based diet. But, I’m not actually vegan. I’ve tried the lifestyle and despite feeling great doing it, I realized that it wasn’t for me (I can do a post on this or my healthy eating routine if you like).
However, I don’t see the harm in having vegan treats every once in a while and learning about alternatives to baking the traditional way. Plus, baking vegan makes me feel less guilty about over indulging every once in a while because they tend to be healthier for you too! Or…at least most of the time they are!
Hope you lovelies enjoy this recipe as much as I did and don’t forget, breakfast is the most important meal of the day so fuel up!
- 2 ripe medium banana mashed
- ⅓ cup maple syrup (or brown sugar)
- 1 tablespoon molasses (omit if used brown sugar)
- ⅓ cup coconut oil (or vegetable oil)
- 1 teaspoon vanilla
- 1 cup whole wheat flour (or all purpose)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 apple peeled and diced (about 1 cup)
- 1 tablespoon poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 2 tablespoons hemp hearts
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
- Preheat the oven to 350F
- In a large bowl, whisk the mashed banana, maple syrup, molasses, coconut oil and vanilla together until incorporated. Stir in the flax meal mixture or eggs.
- Sift in the whole wheat flour, baking soda, baking powder, salt and cinnamon. Mix until a batter forms.
- Fold in the apples, poppy seeds, chia seeds, pumpkin seeds, sesame seeds, and sliced almonds. Pour the batter into a prepared 9 x 13" baking pan.
- Bake at 350F for 25 - 30 minutes until golden brown. Let it cool for 10 - 15 minutes before cutting into bars.
This post was created for Whats cookin’ Wednesday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!