With abundance of fresh berries, I find myself buying more than needed, and, as they don’t keep well, I try to find ways to use them in baking. I often also have some overripe bananas around, so I’ve decided to combine both in the form of a tasty cake.Coconut, another favorite ingredient of mine, found its way to the cake in four forms: coconut sugar, coconut oil, desiccated coconut and coconut flakes on top, each contributing another layer of flavor and texture.
The cake came out wonderfully aromatic and moist, with caramel tones, due to the use of coconut sugar, and with bursts of blueberries in every bite. The cake is mildly sweet and perfect for breakfast or brunch, or, of course, at any other time of the day you feel like having a tasty snack. Try it and enjoy.
* Dark brown sugar can be used instead of the coconut sugar.
* To prevent the blueberries sink to the bottom, it’s important not to skip mixing them with cornstarch, and bake the cake on fairly low temperature. Make sure not to skip these steps.
Makes: 1 X 10” (25cm) loaf pan
Prep time: 20 minutes
Baking time: 1 hour 15 minutes
1 cup fresh blueberries
1 Tbs cornstarch
1 cup mashed ripe bananas (from 3 medium)
¼ cup sour cream
¼ cup coconut oil, soft
½ cup unsweetened applesauce
1 cup coconut sugar (see notes)
2 L eggs
1 tsp vanilla
2 cups flour
1 Tbs baking powder
¼ cup unsweetened desiccated coconut
¼ cup coconut flakes
1. Preheat the oven to 330F (165C). Oil and lightly flour a 10” (25cm) loaf pan, and keep in the fridge until using. Mix the blueberries with the cornstarch in a small bowl, and set aside.
2. In a large bowl, whisk together the mashed bananas, sour cream, coconut oil, applesauce, coconut sugar, eggs and vanilla.
3. Add the flour, baking powder and salt. Mix briefly to a smooth batter. Add the desiccated coconut and blueberries. Mix lightly with a spatula and pour into the prepared pan. Top with the coconut flakes.
4. Bake for 1 hour and 15 minutes, until the cake is golden, and a toothpick inserted into cake comes out almost dry. Keep in the pan, on a rack, for 10 minutes, before releasing from the pan. Cool to room temperature before slicing.