Banana Kashi Cake
This is the last of our quick and easy recipes this month. Stay tuned because July we’re doing something a little different that will help beat the summer heat.
Although most people I know don’t ever think of cake as something easy to make, I think you’ll agree that as far as cakes go this is pretty darn easy AND tasty! I love Kashi cereal and I especially love the Kashi Go Lean Crunch but for those of you who eat it too you might agree that eating a bowl of it is a workout for your jaw! It’s got great flavor but it’s a little too crunchy for me some days. So as the box sat there staring at me in the morning I asked myself how can I convert this great cereal into something else without completely destroying its redeeming qualities of being high in protein and whole grains?
A cake of course!
Banana Kashi Cake
serves 4 to 6
2 c. Kashi Go Lean Crunch Cereal
1 1/2 c. 2 % milk
1/4 c. coconut oil
2 duck eggs or 3 large chicken eggs
1/4 c. white whole wheat flour
1 t. vanilla
2 t. baking powder
1/2 t. salt
Measure out the Kashi cereal in a bowl and add the milk, let it sit for 15 minutes to soften the cereal. Place the cereal in a blender. In the blender, add the bananas, coconut oil and vanilla and blend on the highest setting until the mixture is completely liquified. Then blend in the eggs just until combined. Then blend in the flour, baking powder and salt just until combined. Pour the mixture into a parchment lined 9 inch springform pan that has been coated with coconut oil and dusted with white whole wheat flour. Bake for 45-50 minutes at 350 degrees fahrenheit.
This cake is very moist and only slightly sweet. Slice it up, wrap it in plastic wrap and refrigerate for a quick snack or breakfast on the go. I’ll admit it’s not the prettiest of cakes but what it lacks in looks it makes up in flavor. Enjoy!
June 28, 2015
This entry was posted in breakfast, brunch, cakes, Duck eggs and tagged Banana, cake, Kashi cereal.
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