Cake for breakfast? Yes, please!

Banana Bread Cake, that is. Healthy, of course.

Slight variation of your classic favorite. 

This is my double-decker-cake-style Banana Bread. Optional Cool Whip topping. Makes it look super cool.

The kids are going to love me this morning...

The goods

The recipe:

Banana Bread Cake

• 1/3 cup applesauce
• 1/2 cup honey
• 2 eggs
• 4 mashed, medium sized bananas
• 1 teaspoon vanilla extract
• 1 3/4 cups whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped or ground walnuts (optional) 

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat applesauce and honey together. Add eggs, and mix well. Stir in mashed bananas and vanilla. Blend in the flour, cinnamon and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in walnuts.  (Okay, so some people have texture issues when it comes to baked goods. I use my mini food processor and grind them up into a crumble so they are nearly undetectable. This technique keeps my 8 year old quiet and happy ♥.)

3. 

4. Spread batter into a greased 9x13 inch pan.
   

   

   Oven ready

   Bake for 30 to 35 minutes. Cool on wire rack for 1/2 hour before slicing.
   Superfruit spread single layered cake....

Superfruit spread today

Or for the extra sweet tooth, try the double decker-layered-strawberry topped cake. No apologies for the Cool Whip.

Not apologizing for the Cool Whip.