Chocolate Chip Breakfast Cake

Any excuse to eat chocolate for breakfast… I’m in!

This is a delicious, super-moist chocolate chip yogurt cake. It’s great for a brunch with friends or as a great breakfast option for even the most picky eaters! This recipe also happens to be egg free!

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You will need:
2 cups Flour (I used King Arthur Gluten Free measure for measure flour)
1 cup of sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4 cup to 1 cup mini semi-sweet chocolate chips
1 tsp Vanilla extract
1 tsp Almond extract
1 stick of butter (softened/room temperature)
3 ripe Bananas
1 1/2 cups plain yogurt

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You’ll also need 2 large mixing bowls. Set your oven to 350F and let’s dive in!

I chose a 9 inch ceramic pie plate for baking. Whatever you choose to bake your breakfast cake in, be sure to grease it. I learned this trick from my mom:

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Does your recipe call for butter? Use the wrapper from softened butter to grease your baking dish! Rub it evenly

In the first bowl, combine your dry ingredients: flour, sugar, baking soda and powder, cinnamon, and salt. (Leave the chocolate chips out for now!)

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Stir these until well combined. (A whisk or a spoon will be best for stirring these well)

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In the other bowl, combine your wet ingredients: yogurt, softened butter, vanilla and almond extracts, and bananas. Cut or tear your bananas into small pieces.

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Blend it all together with an electric mixer.
*If you aren’t a banana fan, you can substitute by using 3 eggs*

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Next, you’ll add these two bowls into one. (I recommend pouring the dry ingredients onto the wet ones. I didn’t do it this way, but will next time!

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Using a spatula, stir the wet and dry ingredients together until they are just combined. Try not to over mix.

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Once the mix is combined, add in the chocolate chips!

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stir it up!

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When the chocolate chips are mixed in evenly, it’s time to pour the batter into your greased pan.

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Bake this beauty in the center of your oven at 350 degrees for 35-40 minutes (or until a toothpick pierced into the center comes out clean).

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Let it cool for 10 minutes before serving. (Or be a big ol’ weirdo like me and serve it cold! I’m one of those oddballs who does Not like warm/sweet things. Leaving it wrapped and set on the counter all night, then serving the next day was also a delicious way to enjoy!

Quick RECAP!
2 cups GF flour (king arthur brand or krusteaz are my favorites)
1 cup sugar
1 stick butter
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking soda 
1 tsp baking powder
3 bananas (or substitute 3 eggs)
1 tsp cinnamon
1 tsp salt
1 1/2 cups plain yogurt
3/4 cup mini semi sweet chocolate chips

Set oven to 350 and grease your pan
In one bowl, add your dry ingredients and whisk together.
In a separate bowl, mix wet ingredients together 
(tear banana into pieces) and use electric mixer to combine.
Pour dry ingredients into wet and stir with spatula.
Add in chocolate chips and stir until just combined.
Pour batter into baking dish and bake for 35 minutes.
Cool for 10 minutes and then enjoy!
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nom nom nom

 

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