Starting the day with a nutritious breakfast is essential, so why not
try a recipe that’s both healthy and delicious? This banana and cornmeal cake
recipe is not only free of sugar and wheat flour, but also incredibly easy to
make. It’s perfect for a quick, flavorful breakfast!
Ingredients Needed
- Bananas: 3 ripe bananas
- Cornmeal: 1 cup
- Egg: 1
- Nonfat Plain Yogurt: Half a container
- Baking Powder: 1 tablespoon
Step-by-Step Instructions
Preparing the Batter:
- Mash the Bananas: In a large bowl, mash the bananas well.
- Mix Ingredients: Add the cornmeal, egg, and yogurt. Mix
thoroughly until the batter is smooth. - Add Baking Powder: Fold in the baking powder, ensuring it’s
evenly distributed.
Cooking:
- Heat the Pan: Preheat a nonstick skillet over medium heat.
Pour the batter into the skillet, spreading it evenly. - Cook Slowly: Cover and cook for about 15-20 minutes on low
heat, allowing the cake to cook through without burning. - Flip and Finish: Carefully flip the cake and cook until
both sides are golden brown.
Finishing Touch:
Once both sides are nicely browned, remove the cake from the skillet and let
it cool for a few minutes.
This banana and cornmeal cake is a fantastic option for a healthy, flavorful
breakfast. With no added sugar or wheat flour, it’s perfect for those seeking
lighter, nutritious breakfast choices. Try it out and see how easy it is to
maintain a healthy diet without sacrificing taste!
