I don’t know about you, but after Easter I have a pile of chocolate bunnies just waiting to be eaten. Everyone is going to think I’m insane, but I don’t like to just nom on a brick (or bunny) of plain chocolate (unless it’s really good chocolate). Every year, chop those bunnies up and turn them into something delicious. This year? Chocolate and hazelnut banana breakfast cake. Phew, that name is a mouthful, but a delicious mouthful that ends in eating chocolate and cake for breakfast.
I’m a big believer in sweet foods for breakfast. To me, indulging a little bit in the morning helps me say no to buttery, sugary cookies at work — which is frankly incredibly hard when it seems like *someone* brings in treats at least twice a week **cough** definitely not me, no way **cough cough** Coffee cake is a classic sweet breakfast food that’s easy to make a head, package up, and throw in my lunch to take to work, plus it’s so delicious — but is it really doing me any good if I eat a legitimate dessert for breakfast? Butter + oil + sugar x 10000 = going to have to pass. Well, I wish I didn’t have to, but I
will try. My answer to the coffee cake is breakfast cake. Um, same thing? Basically, but no oil/butter and naturally sweetened goodness.
Because it’s breakfast, I threw in some fruit. Let’s be honest, because I’m me I threw in some fruit. Bananas pair wonderfully with chocolate and hazelnuts, plus those favorite nuts of mine add a fantastic crunchy element. This holds up well in the fridge throughout the work week, so cut into slices and grab a piece as you run out the door or microwave and eat with a fork for maximum deliciousness. Delicious enough for a healthy dessert, too 😉
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