Banana Chia Seed Breakfast Cake

This soft and delicious breakfast cake is nut-free and 21DSD compliant! See more pictures of this recipe plus the nutrition information here:

prep time:15 min
cook time:25 min
ready in:40 min
Heather Resler
I'm a teenage paleo enthusiast who can't stay out of the kitchen!
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  • 2 green tipped bananas
  • 1/3 cup coconut oil, melted
  • 1/4 cup chia seeds
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup large flake coconut flakes
  • 1/4 cup coconut flour
  • 1/4 cup collagen peptides
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut milk
  • 1 tablespoon tahini
  • 1/4 teaspoon vanilla
  • Preheat oven to 350 degrees Fahrenheit and grease a 6 inch cast iron pan with some coconut oil.
  • Mash the bananas in a bowl and stir in the eggs, oil, chia seeds, and vanilla.
  • Add the coconut flakes, coconut flour, collagen, nutmeg, and baking soda and mix well.
  • Scoop into the prepared pan and bake for 25 minutes, or until it passes the toothpick test.
  • If desired, stir together the coconut milk, tahini, and vanilla to make the icing.
  • Slice the cake and serve drizzled with the coconut-tahini icing if desired. Enjoy!