Banana Hazelnut Breakfast Cake
40 mins (prep 10, cooking 30)
14 ingredients
1 servings
An incredibly easy way to use up an over-ripe banana, resulting in a simple yet gorgeous looking cake. This is low in fat, but no one will be the wiser--honest.

Categories:  <-60-mins , egg-free , vegan , beginner-cook , fruit , easy , comfort-food , lactose-free , breakfast , taste~mood , free-of... , vegetarian , brunch , time-to-make ,
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Serving Size (364.6 g)
Servings 1
Amount per Serving
Calories 881.65 Calories from Fat 356.04
% Daily Value *
Total Fat 39.56g 60.86%
Saturated Fat 3.02g 15.08%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2372.02mg 98.83%
Total Carbohydrate 126.13g 42.04%
Dietary Fiber 6.48 g 25.9%
Sugars 115.67 g %
Protein 14.2g 28.4%
Vitamin A 728.07IU% Vitamin C 16.85mg%
Calcium 594.91mg% Iron 4.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole wheat pastry flour, sorghum flour, soy yogurt, nonstick cooking spray