Peanut Butter Banana Bread Breakfast Cake

Slow mornings, a cup of coffee… and cake

No, not really cake. But it’s close.

I decided to go with my banana bread recipe from earlier this year and make it into something a little bit special.

This was gone pretty quick. Someone at work may have had what.. 3 slices? Haha. I’ll keep the name confidential.

To make it a bit more fun once I poured the batter into the pie dish, I swirled creamy peanut butter into the top. I surrounded the not so perfect swirls with the sliced banana and topped it with walnut crumbles. All pretty simple, and will taste just as great without any technique.

You’ll probably be alarmed by all the lovely smells so you’ll want to check it out… but the cake isn’t too sensitive to being overcooked. The top becomes golden but I’m actually considering under cooking it by a few minutes next time just to see.

Try this one out with or without the extra fix-ins. You can’t go wrong with bread and peanut butter!

Peanut Butter Banana Bread Breakfast Cake
Print Recipe
Whole wheat banana bread with swirls of creamy peanut butter. This breakfast bread has a bit of walnut crumbles on top and is sweetened naturally with honey and bananas. This recipe includes vegan modifications as well!
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Peanut Butter Banana Bread Breakfast Cake
Print Recipe
Whole wheat banana bread with swirls of creamy peanut butter. This breakfast bread has a bit of walnut crumbles on top and is sweetened naturally with honey and bananas. This recipe includes vegan modifications as well!
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 slices 10 minutes
Cook Time
50 minutes
Ingredients
  • 1 and 3/4 cup Whole wheat pastry flour, sifted Stone-ground wheat by Bob's Red Mill
  • 1/3 cup Coconut oil, melted Virgin typically has less of a coconut taste!*
  • 1/2 cup honey Any variety of honey
  • 2 whole Eggs, whole Vegan: substitute flax eggs
  • 1 cup Bananas, ripe, mashed Equal to ~3 medium bananas
  • 1 whole Banana, sliced for topping *Optional
  • 1/4 cup Almond milk, unsweetened Any variety of milk
  • 1 teaspoon Vanilla extract, pure, natural
  • 2 teaspoons Cinnamon, ground + more for topping
  • 1 teaspoon Nutmeg, ground *Optional
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3-4 tablespoons Peanut butter, natural, creamy
  • 1/4 cup Walnut halves, crumbled *Optional / or 1oz
Servings: slices
Instructions
  1. Take eggs and milk out to room temperature. Preheat oven to 325 degrees Fahrenheit. Melt 1/3 cup coconut oil, set aside. Use spare coconut oil to wipe grease your baking pan or pie dish.
  2. Mash a cups worth of bananas. I use a potato mash on a cutting board.
  3. In a large mixing bowl, combine honey and oil, whisk well. Then, combine 2 whole eggs. Whisk. Then add remaining wet ingredients, combine banana, milk, vanilla extract, cinnamon, nutmeg, salt and baking soda. Whisk.
  4. Sift 1 and 3/4 cup of whole wheat pastry flour (bob's red mill stone ground works well!) Combine the flour to the wet ingredients. Stir until just combined. Pour batter into greased pan (or parchment lined.)
  5. Using a knife, swirl about 2 to 3 tbsp of creamy peanut butter (salty is best) onto the top. Slice the extra banana lengthwise and lay along the top. Lastly top with crumbled walnuts and a bit more cinnamon. These extra sugars will ensure a golden top.
  6. Bake for 50 minutes. 55 minutes maximum. The toothpick should come out clean and the bread will only rise slightly.
  7. Allow to cool at least 15 minutes. Cut like cake, eat it however you'd like to 🙂
Recipe Notes

Nutrition Information per (1/8th, 1 slice) serving

Calories 384 | Fat 17.7 | Carbohydrates 55.2 |Fiber 9.4 | Protein 7.3

  • nutrition information includes walnuts, does not include additional banana on top
Share this Recipe

Peach + Blueberry Pie with Almond Crumble Topping

First off… don’t be afraid. It sounds complicated but this dessert is actually quite easy, and I’m not just saying this to keep you interested. It’s half and half baking. Half homemade, half store bought. Which means, half the time!

Homemade is always the best in my opinion but sometimes if you have a lot of allergy concerns or you’re in a time crunch, frozen pie crusts are a life saver! I know many of us don’t want to go through the process of making a full pie when gluten is an issue and you also pay careful attentions to ingredients! It can lead you into buying flours you may not need. I normally bake with either whole grain flours like wheat or rice OR I’ll use nut or bean flour like almond, coconut, or chickpea meal. Also, the occasional whole wheat pastry flour for the real good stuff! Never like to use gluten free flour. So for me, vegan pie crusts can be easy, but gluten free AND vegan however… I don’t always want to mess with.

Today I didn’t want a pie crust kitchen challenge. I recommend Wholly Wholesome pie crusts for convenience instead!

PeachBBPieCrumble3

 

 

I gladly whipped up this pie in less than 20 minutes while we grilled outside. It was perfect after some kabobs or burgers. My favorite thing about this pie is that you get so much variety in each slice. Each and every bite is different. And that buttery flakey crust!? That is waiting for you at the end!

Peach + Blueberry Pie with Almond Crumble Topping
Print Recipe
A summer pie packed with fruity flavor, along with a sweet and nutty topping. Flakey bottom and a healthy almond crumble top.
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Peach + Blueberry Pie with Almond Crumble Topping
Print Recipe
A summer pie packed with fruity flavor, along with a sweet and nutty topping. Flakey bottom and a healthy almond crumble top.
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 10-15 Minutes
Cook Time
50 Minutes
Ingredients
Crust
  • 1 whole Pie crust Frozen or homemade
Fruit Filling
  • 5 small Peaches, skin removed, cubed 3 cups
  • 2 cups Blueberries
  • 1/3 cup honey Or agave
  • 2 tbsp Whole wheat flour Any variety will do
  • 2 pinches *Optional- Thyme, fresh
Crumble Topping
  • 1/2 cup Whole wheat flour
  • 1/2 cup Almonds, whole, chopped finely
  • 3/4 cup Oats, rolled, old fashioned
  • 1/2 cup Coconut sugar or Muscavado sugar
  • 1 tsp salt
  • 1 tbsp Cinnamon, ground
  • 1/3 cup Coconut oil, melted
  • 3 tbsp Egg whites Vegan Substitute: 1 tbsp flaxseed meal + 3 tbsp of water, sit for 5 mins
  • 1 tsp vanilla extract
Servings:
Instructions
  1. Preheat oven to 375. Prepare pie crust or remove frozen pie crust from freezer.
  2. Chop up about 5 small peeled peaches, about 3 cups. Toss with 2 cups of blueberries, 1/3 cup of honey, 1 tbsp of lemon juice, and 2 tbsp of whole wheat flour. Fruit filling shouldn't be overly wet, add flour if it is.
  3. To make almond crumble (1): In a medium mixing bowl add 3/4 cup of rolled oats, 1/2 cup of whole wheat flour, 1/2 cup of natural unrefined sugar of choosing: coconut or muscavado, 1/2 cup of finely chopped almonds, 1 tsp of salt and 1 tbsp of cinnamon.
  4. To make almond crumble (2): Add wet to dry ingredients, mixing with rubber spatula until combined, to form a moist crumble. Add 1/3 cup of melted coconut oil, 1 tsp vanilla extract, 3 tbsp of egg whites (or vegan substitute noted above*)
  5. Place fruit filling in pie crust. You can sprinkle with fresh thyme if you have it.
  6. Carefully place crumble on top of the fruit filling.
  7. Bake for 50 minutes of until crust and crumble are golden brown!
Share this Recipe

Peach Tart with Pecan Crust {Vegan}

Fresh peaches, easy toasted pecan crust, sweet coconut cream…Must I say more? It’s like a fancy parfait on a plate.

PeachTartFeature2

I didn’t create this recipe on my own, I followed one of my favorite blog’s advice, Sprouted Kitchen: Summer Peach Tart.

First you’ll want to purchase canned full fat coconut milk. I had better luck with the organic coconut milk from my Kroger, Simple Truth, but any can should do. The Goya coconut milk just didn’t solidify as well as the organic, and I’d have to assume it’s because it may have been on the shelf a little while longer.

Place your coconut milk up-right in the fridge for at least a day until the cream hardens at the top, and the liquid separates. When you open the can, it should be a lot like scooping out bar soap with a spoon!

PeachTart6

*If you want to skip this step you can substitute about half of a cup of greek yogurt to cover this tart. This coconut whipped cream has been replicated by quite a few vegan bakers so I had to try it out! A thick sweetened greek yogurt would work well too if you don’t want to go through the extra steps.

Toasting your pecans: Just add these to a baking sheet in a preheated oven at 400. Remove after a couple minutes.

Guess what? You don’t have to toast you pecans either! I have had those horrific toasting and broiling experiences too, if you don’t have extra just skip it. The crust will still taste amazing… burnt bitter nuts, not so much.

PeachTart3

For the crust, you’ll need 9 pitted dates, 1 cup of pecan pieces, 1 cup of almond meal, 2 teaspoons of coconut oil, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and a tiny little pinch of salt!

Sometimes dates can be dry, so soaking the dates for an hour can help the crust blend together with ease.

PeachTart1

Combine all of these ingredients in a large food processor (or a high-speed blender) and blend until the crust is uniform and the large chunks are mixed. It’s okay if you miss a few. If you notice the crust is not mixing or just sticking to the sides of your food processor, your dates were probably a little dry. I sprinkled water in during this step. Literally sprinkle or go by a teaspoon measure, you don’t want a soggy crust! Yuck.

PeachTart4

The crust is a sticky (but wonderful) mess at this point. Using a a spatula, scrape all of your ingredients into the parchment lined 9″ springform pan. Press down the crust with your hands with an additional piece of parchment paper until it’s even. Doesn’t have to be perfect 😉

Place the crust in the fridge to cool and harden. This crust can be done 1-3 days ahead of time or the day of for an hour.

Now for the yummy filling! Chill or freeze a large mixing bowl for your coconut whipped cream. -If you are using greek yogurt, skip this step instead and slather on the crust!- Carefully scoop the full fat coconut milk from the top of the can and place in your chilled mixing bowl and add in vanilla extract and sweetener of choice (1 tbsp of stevia or 1/4 cup of powdered sugar). -If you are using a blender, carefully blend in 5 second increments, stir and repeat, or heat from the blender will liquify the cream.- Blend until WHIPPY.

PeachTart7

The cream should be somewhat airy and creamy, like the OG, cool whip you find at the store. Definitely taste the cream to make sure you like it before you plate it. Sweet, light, and a hint of coconut! MMmmmMM.

PeachTart10

You don’t want the cream to melt so don’t waste anytime. Place your crust and filling in the fridge while you cut up the peaches. (Any fruit will do: kiwis, mangos, strawberries.) Large peaches are the best so you can arrange slices in a circular arrangement. Aesthetically pleasing, because we want to eat with our eyes first right!? If your fruit is a little extra juicy I’d pat them dry with a towel so you don’t have a super wet tart. Then, brush with a tad but of lemon juice.

PeachTart12

Arrange however you’d like, and have fun!

Tarts are always better served cold and the slices will be easier to cut through too.

Peach Tart with Pecan Crust {Vegan}
Print Recipe
Taste with your eyes first. Nutty sweet crust, with a light coconut whipped cream, and fresh seasonal fruit. This tart is a perfect, versatile way to play with summer fruit.
Servings Prep Time
8 slices 30 minutes
Cook Time
2 hours, cooling
Servings Prep Time
8 slices 30 minutes
Cook Time
2 hours, cooling
Peach Tart with Pecan Crust {Vegan}
Print Recipe
Taste with your eyes first. Nutty sweet crust, with a light coconut whipped cream, and fresh seasonal fruit. This tart is a perfect, versatile way to play with summer fruit.
Servings Prep Time
8 slices 30 minutes
Cook Time
2 hours, cooling
Servings Prep Time
8 slices 30 minutes
Cook Time
2 hours, cooling
Ingredients
Pecan Crust
  • 9 whole Dates, pitted * Soak if extra dry
  • 1 cup Pecans Pieces, toasted
  • 1 cup Almond meal
  • 2 tsp coconut oil Virgin, unrefined
  • 1 tsp Cinnamon, ground
  • 1 pinch salt
  • 1 tsp Vanilla extract, pure, natural
Topping
  • 3-5 whole Peaches, sliced or diced Any fresh fruit will do
  • 1/4 cup Blueberries For garnish
Coconut Whipped Cream
  • 1 x 15 oz can Coconut milk Full fat, refrigerated 1-3 days
  • 1 tbsp Stevia powder Or 1/4 cup powder sugar
  • 1 tsp Vanilla extract, pure, natural
  • 1 tbsp lemon juice Brush over top of tart
Servings: slices
Instructions
Preparatory Step:
  1. Place 1 to 2 cans of coconut milk (full fat) upright in the fridge fro a minimum of 24 hours. [2 is incase you have a faulty can]
Crust
  1. Toast pecan pieces in a 400 degree Farenheit oven, for 2-3 minutes maximum. (Optional)
  2. In a large food processor: Add 9 dates, 1 cup of toasted pecan pieces, 1 cup of almond meal, 2 tsp coconut oil, 1 tsp vanilla extract, + 1 tsp of cinnamon. Blend on until any large chunks have been mixed. Add droplets of water if needed. Crust should be sticky *High-powered blender works well too
  3. Using a small spatula, add crust to a (parchment lined) 9" springform pan. Press sticky ingredients evenly onto the pan with hands and 1 additional piece of parchment paper.
  4. Place the crust in the fridge to harden while you finish up the tart. *This crust can done 1-3 days ahead of time too!*
Filling
  1. Coconut Whipped Cream: Scoop the coconut out of the can carefully. Add to a chilled mixing bowl (Or a high speed blender). Add 1 tbsp of stevia powder or 1/4 cup powdered sugar, 1 tsp of vanilla extract. Mix until smooth. If using blender, mix in 5 sec increments or whip will liquify.
  2. Smooth your whipped cream on the crust and place in the fridge as you cut up your peaches or favorite fruit!
  3. Brush lemon juice over the top and place in the fridge. Serve cold!
Recipe Notes
  • Storage: Up to 4 days maximum
  • Coconut milk: Full fat, not light, or this will not work.
  • Sugar: Powdered or any fine sugar works well. Very little syrup or liquid sweetener if you make substitutions.
  • Coconut whipped cream alternative: 1/2 cup - 3/4 cup of Greek yogurt, either vanilla, or plain with vanilla extract (thick and strained, non-fat or full fat)
  • To save time: 1. Cut up peaches or fruit ahead of time 2. Make crust day before 3. GREEK YOGURT

This crust is perfect for those who like to avoid animal fats in baking or just simply like the taste and crunch of sweetened pecan crust! It's vegan friendly as well as dairy free! However, for those who have nut allergies, go for a traditional crust or use another smooth nut that may not be an allergy for you.

Share this Recipe

Whole Wheat Cinnamon Italian Apple Cake {Vegan}

You know those people who avoid cake icing like the plaque? Or would rather have pie, fruit, ice cream, or ANYTHING instead of birthday cake? Well, I’m surrounded by a ton of them! My family and friends seems to enjoy the fruit based desserts instead. Anyway, this cake did the job this month for birthdays. It’s one of those cakes you’ll find yourself eating with either breakfast, lunch or dinner. It’s just a perfect cake, with apple pie like texture and flavors. I like making cakes but this one is actually very enjoyable and quick to make! Feel free to add more cinnamon and spices, I surely will once I bake it in the fall.

Ingredients (Makes 8 servings)

**Coconut OR canola oil works, just remember to heat coconut oil first to liquid before adding. The whole wheat and fine pastry flour both taste perfect for this and made no noticeable change in taste or texture at all!

Preparation

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch round pan and line with parchment paper. Grease again. I used a stoneware pie pan, I suggest doing stoneware if you can! An aluminum pan can be used, just pay close attention to the cake.

2. Cut and peel your apples. Arrange your bottom layer  in a circular pattern. (Sprinkle extra cinnamon here if you like the extra cinnamon.) This is the first layer. Set the remaining apples aside.

AppleCake1

3. In a large bowl, whisk flour, sugar, baking, soda, cinnamon, and salt. In a separate bowl, whisk oil, water, vanilla, and vinegar. Pour wet ingredients into the dry ingredients gently with a large spoon until just combined. Batter will already be thick, don’t over mix!

AppleCake5

4. Gently fold in remaining apples. Carefully spoon in batter/apple mix using a spatula. Pat the batter down with your fingertips so it’s somewhat nice and even (or as even as you can!)

AppleCake3

5. Bake for 45 minutes, rotating the cake half way through! I rotated after 20 minutes. The center should be set when it’s fully cooked and slightly browned. *Remember if you used brown sugar it already appears brown so don’t rely on this completely.

AppleCake2

6. Allow to cool in the pan for at least 30 minutes. Then it’s time to flip this cake!  Place a cutting board on top of your cake and flip so your pretty apple design can be revealed. Dust with powdered sugar if you’re feeling fancy.

AppleCake4

This cake is simple so don’t be distracted by what I’m about to go through with my baking techniques below. If you have little to no interest in how baking is done in my kitchen then go ahead and skim to the recipe! However, if you are repeatedly following baking recipes and find your product is less than perfect… read on!


Continue reading “Whole Wheat Cinnamon Italian Apple Cake {Vegan}”