2-Ingredient Breakfast Cake: A Healthy Morning Revolution

As a nutritionist and chef specializing in wholesome breakfasts, I’m excited to share this innovative breakfast cake recipe that transforms simple ingredients into a nutritious morning treat. This recipe proves that healthy eating doesn’t have to be complicated – it’s a perfect blend of natural sweetness from bananas and the rich nutrition of sesame seeds.

Preparation Details

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Servings: 6 small cakes
• Calories: 195 per cake

Ingredients

Base Recipe

• 2 ripe medium bananas (about 200g/7oz)
• 2 cups sesame seeds (280g/10oz)

Optional Flavor Enhancers (Choose One)

• ½ teaspoon vanilla extract
• ¼ teaspoon orange extract
• 1 teaspoon rose water
• ¼ teaspoon mint extract
• ½ teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Prepare Your Workspace

1. Preheat oven to 350°F/175°C
2. Line baking sheet with parchment paper
3. Gather equipment:

• Food processor or fork
• Mixing bowl
• 3-inch round mold or cookie cutter
• Silicone spatula

2. Process the Bananas

1. Select properly ripened bananas:

• Should have brown spots
• Soft but not mushy

1. Peel and slice into 1-inch chunks
2. Place in food processor or bowl
3. Process until completely smooth

• No lumps should remain
• Consistency should be like thick pudding

3. Prepare the Sesame Seeds

1. If using whole seeds:

• Lightly toast in dry pan until fragrant (optional)
• Let cool completely

1. Measure precisely:

• First cup for initial mixing
• Second cup for texture

4. Combine Ingredients

1. Add first cup of sesame seeds to banana purée
2. Mix thoroughly until well combined
3. Gradually add second cup while stirring
4. If adding optional flavoring, incorporate now
5. Final mixture should be:

• Thick but moldable
• Seeds evenly distributed
• Slightly sticky

5. Form the Cakes

1. Place 3-inch mold on parchment paper
2. Spoon about 3 tablespoons mixture into mold
3. Press firmly with back of spoon to compact
4. Carefully lift mold straight up
5. Repeat, leaving 1-inch space between cakes

6. Baking Process

1. Place in preheated oven
2. Bake for 25-30 minutes:

• Edges should be golden brown
• Surface should be firm
• Center should feel set when touched

1. Watch carefully in final minutes to prevent burning

7. Cooling and Storage

1. Remove from oven
2. Let cool on baking sheet for 5 minutes
3. Transfer to wire rack
4. Cool completely before storing

Pro Tips

• Use overripe bananas for maximum sweetness
• Toast sesame seeds for enhanced flavor
• Press mixture firmly in mold for better binding
• Store in airtight container for up to 3 days

Serving Suggestions

1. Morning Serve:

• Fresh fruit compote
• Drizzle of honey
• Greek yogurt

1. Afternoon Snack:

• Nut butter spread
• Sliced banana
• Seeds sprinkle

Nutritional Information (per cake)

• Calories: 195
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrates: 15g
• Dietary Fiber: 4g
• Sugar: 5g (all from banana)
• Protein: 5g
• Calcium: 18% DV
• Iron: 15% DV
• Magnesium: 12% DV
• Zinc: 10% DV

This breakfast cake is a nutrient powerhouse, perfect for those following specific dietary requirements:

• Gluten-free
• Dairy-free
• Egg-free
• Refined sugar-free
• Vegan
• Paleo-friendly

The combination of bananas and sesame seeds creates a surprisingly satisfying texture while providing essential nutrients like potassium, healthy fats, and protein. It’s an excellent option for busy mornings or as a nutritious snack throughout the day. The natural sweetness of ripe bananas eliminates the need for added sugars, making this a truly wholesome choice for health-conscious individuals.