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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Recipe Information
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
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
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.
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.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of unsalted butter.
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.
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.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the cinnamon banana breakfast cakes warm with your favorite toppings such as syrup, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1688 mg | 73% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 66.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 397 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
