Banana Bread Breakfast Cakes
These banana bread breakfast cakes are soft, naturally sweet, and packed with protein, fiber, and balanced carbs. Made with bananas, oat flour, cottage cheese, and a touch of protein powder, they’re the perfect high-protein breakfast or pre-workout snack to support energy, muscle recovery, and blood sugar balance.
Ingredients
- 3 each bananas, small, peeled
- 3 whole eggs, or 3 flax eggs
- ½ cup cottage cheese
- 1 tsp vanilla extract
- 1 cup oat flour
- ⅓ cup rolled oats
- ½ cup coconut sugar
- ½ scoop vanilla protein powder
- 1 tsp cinnamon
- 1 tsp baking powder
optional
- ½ cup banana slices, for topping
Equipment
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini loaf pan.
- Add bananas, eggs, cottage cheese, and vanilla extract to a food processor. Blend until smooth.
- Pour mixture into a bowl.
- Add oat flour, rolled oats, coconut sugar, protein powder, cinnamon, and baking powder. Mix until fully combined.
- Spoon batter evenly into mini loaf molds.
- Top with banana slices if desired.
- Bake for 17–20 minutes, or until a knife inserted comes out clean.
- Let cool slightly before removing from pan. Serve warm or store for later.
Notes
- For a dairy-free option: swap cottage cheese with dairy-free yogurt or blended silken tofu
- For extra protein: increase protein powder slightly or serve with Greek yogurt
- These freeze well and reheat beautifully
Calories: 86kcal, Carbohydrates: 15g, Protein: 4g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Cholesterol: 5mg, Sodium: 82mg, Potassium: 62mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14IU, Vitamin C: 0.03mg, Calcium: 42mg, Iron: 1mg