Speculaas banana breakfast cake

Ingredients

• 2 small (or 200 g banana)bananas
• 1 largeegg
• 2.5 ml (½ tsp)vanilla extract
• 25 gground almonds
• 45 gwholemeal flour
• 2.5 ml (½ tsp)speculaas spice mix
• 2.5 ml (½ tsp)baking powder
• A pinchsalt

Instructions

1. 1

   Mash the bananas

   Purée the bananas with a stick blender, or mash them thoroughly with a fork. Mix them with the egg.

2. 2

   Mix the batter

   Add the remaining ingredients to the banana and egg mixture, then whisk until combined. Divide the batter between 2 mugs.

3. 3

   Cook the cakes

   For the oven, bake at 180°C using conventional top and bottom heat for 20–25 minutes, until cooked through. For the microwave, cook at 800 W for 140 seconds (2 minutes 20 seconds).

4. 4

   Add toppings

   If you like, serve the breakfast cakes with a spoonful of yoghurt and banana slices or other fresh fruit.

What is a speculaas banana breakfast cake?

Speculaas is a Dutch spiced biscuit tradition, known for its fragrant blend of warming spices. This recipe borrows that flavour and pairs it with banana in a small, cake-like breakfast.

The banana helps make the cakes moist and sweet, while ground almonds and wholemeal flour give the batter body. Dividing it between two mugs makes the portions easy to cook and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 9g protein, 45g carbs, 10g fat.

Banana and wholemeal flour provide most of the carbohydrates, while the egg and ground almonds contribute protein and the almonds supply much of the fat. Serve with yoghurt and fresh fruit for a more rounded breakfast, or enjoy one mug alongside another savoury or protein-rich item.

Choosing the ingredients

Bananas: Use ripe bananas for a softer texture and fuller sweetness. If weighing them, aim for 200 g.

Flour and almonds: Wholemeal flour provides the main structure, while ground almonds add richness. Measure both before mixing so the batter proportions stay balanced.

Spices: Speculaas spice mix gives the cakes their distinctive aroma. Mix it evenly through the dry ingredients to avoid concentrated pockets.

Getting a smooth batter

Banana: Blend or mash it until there are no large lumps, then combine it well with the egg. A fork works fine, though it leaves a more textured batter.

Mixing: Whisk in the other ingredients just until the mixture is even. Scrape around the bottom of the bowl so no flour is left unmixed.

How to tell they are cooked

Oven: Bake at 180°C for 20–25 minutes. The tops should look set, and a skewer inserted into the centre should come out without wet batter.

Microwave: Cook at 800 W for 140 seconds. Microwave results can vary, so check that the centre is set; if needed, continue in short bursts.

Oven or microwave?

The oven takes longer but cooks both mugs together and gives the tops a drier finish. Use oven-safe mugs and leave room for the batter to rise.

The microwave is the quicker option, but the cakes may come out softer and more steamed in texture. Check that your mugs are microwave-safe.

Serving the breakfast cakes

Yoghurt: A spoonful adds a cool, creamy contrast to the warm spice. Add it after cooking rather than mixing it into the batter.

Fruit: Banana slices or other fresh fruit work as a simple topping. Serve the cakes warm for the softest texture.

Recipe notes & tips

• Choose ripe bananas so they mash easily and bring plenty of natural sweetness.
• Weigh the peeled banana if you want to match the stated 200 g quantity.
• Use two similarly sized mugs so the cakes cook at a similar rate.
• Leave headroom in each mug for the batter to rise.
• Check the centre before serving, especially when using a microwave with a different power setting.

Variations

• Extra spice: Add a little more speculaas spice for a more pronounced flavour.
• Fruit topping: Finish with sliced pear or berries instead of extra banana.
• Creamy topping: Serve with a spoonful of plain yoghurt after cooking.
• Nut crunch: Scatter a few chopped nuts over the cakes before serving.
• Cocoa twist: Stir a small spoonful of cocoa powder into the batter and check that it remains easy to whisk.

Common mistakes to avoid

• Underripe bananas: They are harder to mash and less sweet; use ripe bananas for a softer batter.
• Overfilling the mugs: The batter needs room to rise; divide it between two mugs with space at the top.
• Uneven mixing: Dry flour pockets can remain at the bottom; whisk around the sides and base of the bowl.
• Assuming every microwave is identical: Check the centre after 140 seconds and cook briefly more if it is still wet.
• Using unsuitable mugs: A mug that is not oven- or microwave-safe can crack; check its suitability for your chosen method.

How to store

Cool the cakes, cover them and refrigerate for up to 2 days. Reheat in the microwave until warm, checking frequently so they do not dry out.

Frequently asked questions