1 ½ c white whole wheat flour or whole wheat pastry flour
3 dashes cinnamon
1 dash nutmeg
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ c agave or honey
1 very ripe banana, mashed
1 tbsp ground flax
1 tbsp water
1 tsp butter extract (or other extract, but you’ll lose the buttery flavor)
1 tsp vanilla extract
¾ c unsweetened almond milk or milk of choice
2 ripe bananas, sliced
⅓ c chopped hazelnuts (roughly divided into 2 portions)
¼ c chocolate chunks or chips, chopped into smaller pieces
2 tbsp. Nutella, chocolate peanut butter, or additional chocolate, melted
Instructions
Preheat oven to 350°F and prepare a 9”x9” baking pan with nonstick spray.
Combine all ingredients from flour to salt in a bowl.
In a second bowl, mix agave/honey, mashed banana, flax, water, extracts, and milk until well combined.
Add the flour mixture and milk mixture to the sugar mixture, starting and ending with the flour mixture. Stir until just combined.
Pour ~half of the batter into the pan. Cover with an even layer of the banana slices, topped with ½ of the hazelnuts, and drizzled with Nutella or melted chocolate (may need to microwave the Nutella for ~15 seconds to make it drizzle-able).
Top with remaining batter, followed by remaining hazelnuts and all of the chopped chocolate.
Bake for 25 – 30 minutes, until a toothpick comes out clean (aside from melty chocolate). Cut into 9 pieces
Notes
Based on my Apple Breakfast Cake recipe. For a vegan breakfast, use chocolate peanut butter or melted chocolate chips instead of the Nutella + consider using agave, vegans have varying opinions on honey.