{"id":16662,"date":"2018-06-05T04:00:28","date_gmt":"2018-06-05T08:00:28","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=16662"},"modified":"2024-06-17T12:17:22","modified_gmt":"2024-06-17T16:17:22","slug":"banana-crumble-breakfast-cake","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/banana-crumble-breakfast-cake\/","title":{"rendered":"Banana Crumble Breakfast Cake Recipe"},"content":{"rendered":"

Soft banana cake made with Greek yogurt, bananas, whole wheat flour, coconut oil, and topped with a brown sugar pecan crumble. Nutritious enough for breakfast, and delicious enough for dessert!<\/em><\/p>\n

This Banana Crumble Cake has been a long time favorite recipe in our house. It’s unbelievably soft, has a tender crumb, and a crumble topping that will have you licking your fingers in order to grab every last morsel. Today’s recipe is basically that cake… but a little more suitable for breakfast. I replaced the cream cheese with nonfat Greek yogurt, half of the white flour with whole wheat flour, and the butter with coconut oil. You seriously can’t even tell the difference in taste! This recipe makes a large 9×13 pan of cake, and it’s great for feeding a crowd or even just for quick-and-easy breakfasts during the school week.<\/p>\n

How do you like your bananas?? Vote on my Facebook page<\/a>!<\/h3>\n

\"Soft<\/p>\n

This Banana Crumble Breakfast Cake has an entire cup of Greek yogurt in it! Your picky eaters will never know…<\/h2>\n

A FEW THINGS TO NOTE ABOUT THIS RECIPE:<\/h3>\n