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Easy Breakfast Loaf Cake (gluten-free/refined sugar-free/oil-free)

Sometimes you want something different for breakfast and you have a bit more of time to make it, but still, you want it to be pretty easy to make.

This llama-like loaf breakfast cake is exactly what you may need for lazy mornings, it's super moist, more like a brownie texture. It's so delicious and guilt-free.

Different tastes and textures are combined in one perfectly filling cake.

It will definitely feel you with energy, and of course, you can make it ahead ;)

So, what do you actually know about breakfast? Have you ever thought about it?

Find the interesting information along with the recipe :)

Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. It was not until the 15th century that "breakfast" came into use in written English to describe a morning meal, which literally means to break the fasting period of the prior night; in old English, the term was morgenmete meaning "morning meal."

Ancient Egypt

Peasants ate a daily meal, most likely in the morning, consisting of beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs.

Ancient Greece

In Greek literature, Homer makes numerous mentions of Ariston, a meal taken not long after sunrise. The Iliad notes this meal with regard to a labour-weary woodsman eager for a light repast to start his day, preparing it even as he is aching with exhaustion. The opening prose of the 16th book of The Odyssey mentions breakfast as the meal being prepared in the morning before attending to one's chores. Eventually, Ariston was moved to around noon, and a new morning meal was introduced.

In the post-Homeric classical period of Greece, a meal called akratisma was typically consumed immediately after rising in the morning. Akratisma or (ἀκρατισμός akratismos) consisted of barley bread dipped in wine (ἄκρατος akratos), sometimes complemented by figs or olives. They also made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs)or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references on tagenias are in the works of the 5th-century BC poets Cratinus and Magnes. Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of flour or dough of spelt", derived from σταῖς (stais), "flour of spelt". Athenaeus in his Deipnosophistae mentions staititas topped with honey, sesame and cheese.

Ancient Rome

Romans called breakfast jentaculum (or ientaculum). It was usually composed of everyday staples like bread, cheese, olives, salad, nuts, raisins, and cold meat leftover from the night before. They also drank wine-based drinks such as mulsum, a mixture of wine, honey, and aromatic spices. First-century Latin poet Martial said that jentaculum was eaten at 3:00 or 4:00 in the morning, while 16th-century scholar Claudius Saumaise wrote that it was typically eaten at 9:00 or 10:00 a.m. It seems unlikely that any fixed time was truly assigned for this meal.

Roman soldiers woke up to a breakfast of pulmentus, porridge similar to the Italian polenta, made from roasted spelt wheat or barley that was then pounded and cooked in a cauldron of water.

Find the recipe below!

Prep: 5 min

Cook time: 30 min

Level: easy

Servings: 4 portions

Calories per serving: 436 kcal

Find the recipe & nutrition facts below :


  • 2 medium-sized ripe bananas

  • 1/3 cup peanut butter (or any other nut butter)

  • 3 tbsp honey/maple syrup (optional)

  • 3 flax eggs (3 tbsp of ground flaxseed mixed with 9 tbsp of water)

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1 tsp salt

  • 2 1/4 cups walnut flour if gluten-free (if not replace 1 1/4 cups with flour)

  • 1 tsp baking powder

  • 1/4 cup chopped chocolate

  • 1/4 cup chopped walnuts


Step 1: Preheat oven to 180C. (355F)

Step 2: In a large bowl mash bananas, and add peanut butter, honey, and flax egg.

Step 3: Stir in cinnamon, vanilla and salt.

Step 4: Add in walnut flour and baking powder, and gently mix into a dough-like consistency.

Step 5: Grease a pan of choice if it's not a non-stick pan. (silicone loaf pan is perfect)

Step 6: Pour your dough mixture into a pan evenly.

Step 7: Bake for 30-35 minutes or until the toothpick comes out sticky but almost clean. (like for brownie)




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