Tasty Banana Egg Cakes

Serve these banana egg cakes with a drizzle of maple syrup, a dollop of whipped cream, or fresh berries for an extra treat.

Leftover cakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a microwave or in a hot pan before serving.

Variations:

Add cinnamon or vanilla extract to the batter for extra flavor.

Mix in some chopped nuts or chocolate chips for added texture and richness.

FAQ:

Can I make these cakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the texture and adjust the amount of liquid as needed.

Can I use plant-based milk instead of dairy milk? Absolutely! You can use almond milk, soy milk, or any other plant-based milk for a dairy-free option.

These Tasty Banana Egg Cakes are perfect for a quick and satisfying treat. With just a handful of ingredients, they’re an easy recipe that you’ll want to make again and again!