Banana Honey Breakfast Oatcake w/ Yogurt-Boysenberry Topping

For this breakfast cake, I was aiming for something nutritious with no added sugar. Granted, the chocolate chips are a bit of a cheat, but they are dark chocolate if that counts for anything. The only other sugar comes from bananas, dates, and honey. (And, of course, you can leave out the chocolate chips if so inclined.) This recipe is essentially a hybrid of a banana muffin recipe I've made my own over the years, the oatmeal we have each morning, and a recipe on the back of Bob's Red Mill 10-grain cereal. This cake has just enough sweetness while settling in with the oats and flax seed as a nourishing meal. Absolutely delightful for breakfast, and it can be made ahead!

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Time: Cook 50-60 minutes at 350°F. Prep time: 20 minutes

Mix the quick oats and yogurt mixture. Then let it sit at least 10 minutes. (I also added maybe 10 boysenberries because I had a mess of them. This is why it's pink.)

Since I wanted most of the sugar to come from fruit, I looked up how to substitute dates. The only doable option at short notice was to finely chop them, which seemed to work great. Then beat the eggs with the dates, bananas and vanilla in a medium bowl.

Note on extracts: Use any other extract of your choice if you'd prefer. I actually used some orange spice bitters, which I found quite delightful with the other fruit flavors. 

Mix flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.

Add the oat mixture to the banana and date mixture and mix well. Add the chocolate chips.

Make a well in the flour mixture, and add the oat-banana mixture. Fold until just mixed and moist. 

Pour the mixture into the greased springform pan. drizzle about 1 tablespoon honey over the top before putting the cake in the oven. Don't worry about evening it out, it will settle as it starts to cook. 

While the breakfast cake cooks, make the honey yogurt frosting. Some sources recommend draining it overnight in a sieve, bit I just did a couple rough drains--first when I made the cake, then I just tilted the container so that the whey (the watery part) pooled to one side. I avoided taking yogurt from this side. It actually worked fine, but a longer drain might produce a thicker, denser frosting.

Mix the honey in with the yogurt, and about 10 boysenberries if you want to give it some color and additional flavor. Refrigerate the honey-yogurt mixture until the cake has cooled.

Note: I actually let the cake cool, then put it in the refrigerator overnight before frosting it the next morning for breakfast. 

When the breakfast cake is cool and the frosting ready, then you can frost, cut and enjoy!

Banana Oat Honey Breakfast Cake Ingredients

-1 cup quick cook oats

-3/4 cup yogurt (1/4 cup whey + water and 1/2 cup solid)

-1/2 cup flour

-1/2 cup flax meal

-1/3 cup pureed or finely chopped dates

-1 cup mashed ripe banana (about 2 large bananas)

-1 large egg

-1 tsp. vanilla extract (or another of your choice)

-1 tsp. cinnamon

-1 tsp. baking powder

-1 tsp. baking soda

-1/2 tsp. salt

-1/2 cup chocolate chips

 

Honey Yogurt Frosting Ingredients

-1 cup drained Greek yogurt

-2 Tbsp. honey

-enough boysenberries to top (and add to yogurt if desired)