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.
Notes:
* 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
Ingredients:
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
Dash salt
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.
Yum that looks amazing! Was looking for baking ideas for next weekend, thank you for sharing 🤗
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Thank you, I’m glad you liked the recipe. Hope you’ll enjoy it. 🙂
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Looks very moist. I think I need a glass of milk. 🍌
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Yum I want to eat it now 😂🙈💕
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Thank you Gail,I’m glad you liked the cake. A glass of milk on the side is perfect! 🙂
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Looks so scrumptious! Love the addition of blue berries in here.
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Thank you Megala, I’m glad you liked the cake.The blueberries add such nice flavor and texture. 🙂
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This cake looks so moist and soft. Beautiful bake with such lovely flavors.
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Thank you Neetha, I’m glad you liked the cake. It turned out very tasty and worth sharing. 🙂
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I always enjoy a good loaf cake full of fruit. I’m sure the coconut would some additional flavor to the banana blueberry bread I make. I too buy too much fruit too and look for ways to use what I don’t eat fresh. I use flour to coat the blueberries for better distribution – is cornstarch better or about the same?
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Thank you Judi, I’m glad I’m not the only one with this habit of buying too much fruit! 🙂 Coconut worked so well here.
I’ve also used flour to coat berries, but noticed it sometimes leaves a raw flour spot around them. I guess I could avoid it by placing them in a strainer, to get rid of the extra flour, but instead, I began using cornstarch, as I find it blends better in the batter.
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Thanks for the tip – cornstarch it is 🙂
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🙂
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Never had blueberries and coconut together! I’ll bet it is great!
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It turned out to be a very tasty combination. 🙂
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Such a delightful treat 👍
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Thank you Jyo! 🙂
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This is very creative! And it sounds like something I would just devour.
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Thank you Mimi, I’m glad you liked the cake. It turned out very tasty. 🙂
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That cake looks so scrumptious Ronit! I like the flavor combination of coconut, banana and blueberries. Love the coconut flakes for crunch on top too.
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Thank you Sandhya, I’m glad you liked the cake. This combination worked so well, and the crunchy coconut flakess on top made it all even better. 🙂
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A lovely looking and tasty sounding cake indeed. I love the uses of the four different coconut ingredients.
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Thank you Ron, I’m glad you liked the cake. It disappeared very quickly! All the types of coconut added such nice aroma and flavor. 🙂
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Just looking at this makes me want some.
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Thank you! 🙂
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How easy is this to prepare?
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It’s very easy, but of course, it also depends on your skills, so you’ll need to decide for yourself. 🙂
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That is true.
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Sounds like a great idea to use up all bits and pieces 🙂 I always look for a new ways to ‘update’ the usual banana bread, so this is perfect. Thank you!
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Thank you Yana, I’m glad you liked the recipe. I too am always looking for new ways with banana bread, as I always have some ripe bananas around! 🙂
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Scrumptious!!
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Thank you Deeksha! 🙂
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I sure need to take some time and make these wonderful recipes you keep displaying. Very tempting. 😊
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Thank you Ron, that’s a lovely compliment! Hopefully you’ll find the time and enjoy the process. 🙂
And thank you, for sharing such interesting photos and thoughts in your blog. 🙂
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Thank you so much. My pleasure. 😊
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Reblogged this on Crackling Pork Rinds.
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