I can't believe it's already June, but I'm so excited because that means not only will summer officially begin this month, but local summer fruits and veggies will be here soon too! I only just had my first rhubarb treats this past weekend (a delicious strawberry rhubarb pie that my sister made, and a rhubarb sauce that I made to eat on toast and in yogurt), and I can't wait for strawberries to arrive next!
Two years ago, I made a healthy strawberry banana snack cake that I really loved, so when I was looking through my old recipes for inspiration the other day, I wanted to try that cake out again.
This time, since local strawberries weren't available yet, I decided to use blueberries instead. I made a couple of other small changes to the recipe, like replacing the spelt flour with oat flour for a slightly different flavour and texture, adding cinnamon, a bit of lemon juice and zest, and a touch of coconut oil, and leaving out the nuts and extra sugar to make this cake less sweet.
I had mentioned in my original post that I thought blueberries would work well in this cake, and now I can say for sure that they do!
I loved the way all the fruit bursts after baking, and the blueberries paired perfectly with the coconut and banana flavours. I also love the chewy, dense texture of this cake, and how light it tastes at the same time - so you can easily eat a couple pieces for a mid-morning or afternoon snack!
As I mentioned in my last post, I'm still getting used to a new oven, so my cake browned just a tad too much even at the minimum baking time. Just be sure to keep an eye on yours, and in the meantime I'll have to test my oven temperature!
Blueberry Banana Snack Cake
Adapted from my previous recipe for Strawberry Banana Snack Cake
1 cup whole wheat flour
1 cup oat flour (I ground my own rolled oats in the blender)
1/2 cup unsweetened shredded coconut
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 ripe medium-sized bananas, mashed
1/3 cup unsweetened applesauce
1/4 cup pure maple syrup*
1 tbsp melted coconut oil
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries
*Note: You may want to add an extra 2 tbsp of sugar or cane sugar if you prefer a sweeter cake.
Preheat oven to 350°F. Spray an 8x8 pan with cooking spray.
Whisk the dry ingredients in a large bowl (flours through to salt). In a separate bowl, mix the wet ingredients (mashed banana through to vanilla extract).
Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are incorporated. Gently fold in the blueberries.
Pour batter into prepared pan and bake in the preheated oven for about 35-45 minutes, until the sides start to brown and pull away from the pan, the top feels firm, and a toothpick inserted into the center of the cake comes out clean.
Let cool in the pan for a few minutes, then invert onto a wire rack to finish cooling before cutting into squares.
Makes about 16 squares.