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Protein-packed breakfast cake

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Protein-packed breakfast cake

  • I love nutrient-dense options for breakfast.
  • I love new options for fussy eaters.
  • I love ways to use ingredients that are not on the usual menu.
  • I love changing up meals so it’s not the same old same old.
  • I love options that are simple to make with easily available ingredients.

This recipe ticks all those boxes.

I made this more than once as my first effort was flat and rubbery – not great – so please do follow the instructions (unlike me!).

The texture is a little odd. I would put it between bread and cake.

The flavour is very neutral, tending towards the bland, so like bread you can add toppings to give taste.

I have also not made it sweet as I was thinking breakfast, but you can of course do that. I did though add sweetened toppings which compensated.

Although it contains banana, that is not an ‘in-your-face’ component so I think it would still work for non-banana lovers. Or it could be swapped for something with a more neutral taste like pureed pumpkin/sweet potato or beetroot (but obviously those would also change the colour).

Recipe

1 tbs butter
125gms cream cheese (I used Philadelphia but a cheaper one would be fine!)
1 ½ bananas (swap for pureed pumpkin/sweet potato or beetroot, should you wish)
1 tsp vanilla
3 hpd dessert sps sugar (I used coconut). This does not give a sweet tasting ‘cake’.
2 eggs whisked
1 ½ cups of flour (I used wholemeal)
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Method

Heat the oven to 175˚
Slightly soften the cream cheese and whiz togther in the blender or food processor with the banana
Separately, cream butter and sugar
Add the egg and vanilla to the butter/sugar
Put the egg/sugar/butter mixture in a bowl and fold in the banana/cream cheese mixture plus the additional ingredients. Do not mix in the food processor. Mix gently until just combined.
Pour into a greased baking dish.
Bake for approx 25 mins until browning on top and a skewer comes out clean.
Cool.
Cut into pieces and add toppings, should you wish.
Keeps well in the fridge.

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/

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