It’s becoming a weekly tradition that I use up our very ripe bananas and make banana bread. Nothing beats that delicious smell filling our home.
This weekend we visited my in-laws out in the Fraser Valley. My father-in-law was kind enough to share with us a couple pounds of blueberries that he picked himself at a nearby farm. These berries are fabulous to eat as is, but I figured I could make something with them. Why not add them to my banana bread?
The finished product was outstanding, though the berries added a lot of moisture, so I changed the name to cake and we ate it with a fork. Since it was such a hit with my family, I thought I would pass on my recipe to you and yours.
Disclaimer: I am not the most precise measure-er, so I am hoping what I have for you below yields similar results! Please let me know if you try it.
Vegan Blueberry Banana Cake
INGREDIENTS
Wet ingredients:
4 mashed very ripe bananas
1/3 cup almond milk
1/3 cup coconut oil, melted (or at least softened)
2 tablespoons pure maple syrup
Dry ingredients:
1/4 cup coconut sugar
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Himalayan sea salt
1 1/2 cups flour of choice
2 cups blueberries, approximately
Preheat the oven to 350°F.
In a bowl, mash the banana until almost smooth.
Stir the wet ingredients into the banana until combined.
Stir in the dry ingredients, add the blueberries last.
Spoon batter into a pan. I use a 9 x 9 cake pan, but you could also use a loaf pan. Remember to coat the pan with a bit of coconut oil so it doesn’t stick.
Bake the loaf, uncovered, for approximately 45 to 50 minutes (your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Try and let it cool before cutting into it!
This recipe for Vegan Blueberry Banana Cake was inspired by Oh She Glows recipe for Vegan Banana Bread.
