Banana, Blueberries and Coconut Cake

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.
* Mixing the blueberries with cornstarch helps distributing them better in the cake and, along with baking on fairly low temperature, helps them not to sink to the bottom. Don’t skip this 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. In a small blow, mix the blueberries with the cornstarch.
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 the blueberries mixed with cornstarch. 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. Transfer to a rack for 10 minutes, before taking out of the pan. Cool to room temperature before slicing.

Plums, Almonds and Maple Syrup Cake

When I bought some early season plums at the store, I was a bit disappointed with their flavor. As cooking, or baking, intensifies the flavor of unripe fruit, my solution was to use them in a cake. The fact that fruit cakes are my favorite, only added to the motivation. Continue reading

Upside-down Cake with Cherries, Blueberries and Lavender

If you follow this blog for a while, you probably noticed by now that I’m very fond of upside-down cakes. The combination of buttery, caramelized fruit layer, with a light tasty cake on top,  is one I can have again and again, and I enjoy creating new combinations for the basic cake. Continue reading

Meyer Lemon Curd

Meyer Lemon Curd Ronit Penso

Lemon curd is one of my favorite fruit spreads. It is wonderful when served with pastries, pancakes, cakes or cookies (check HERE for pairing with Cardamom Friands). I also use it often, as a filling for tarts or cakes, or to prepare a quick mousse, by mixing it with whipped cream. Continue reading

Coconut Milk Pudding with Fresh Fruits

When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading

Coffee Cookies with Dark and White Chocolate Chips

These “all in one bowl” cookies, are quick and easy to assemble, and can be made in less than 30 minutes from start to finish. The combination of buttery coffee flavored dough, with both dark and white chocolate chips, is just perfect when served with coffee or with strong tea. The cookies are chewy and soft, and burst with flavors, and are a great snack any time of the day. Try them and enjoy. Continue reading

Poppy Seeds, Almonds and Golden Raisins Tart

With a thin layer of crumbly dough, and a generous amount of poppy seeds filling, this tasty tart will delight anyone who is fond of poppy seeds. Their unique nutty flavor is enhanced even more with the addition of almond flour; while the lemon, strawberry jam and raisins balance it with their subtle acidity. Try it and enjoy. Continue reading

Rosemary and Parmesan Savory Freezer Cookies

I make my Blue cheese, Rosemary and Pecan crackers often. However, this time, I wanted to create a different version of it, of thicker savory cookies, that can also work as a base for canapés. Continue reading

Peanut Butter, Jelly and Salted Peanuts Bar Cookies

Quick and easy to prepare, these tasty bar cookies will please anyone who loves the combination of peanut butter and jelly. Continue reading

Banana and Dried Fruits Muffins

While these quick, “all in one bowl”, muffins look somewhat plain, they are loaded with healthy and tasty ingredients, such as banana, dried fruits, pumpkin seeds and spelt flour, – all that is needed to make them a perfect guilt-free snack. Continue reading

Hazelnuts, Cocoa Nibs and Cardamom Cookies

Hazelnuts and chocolate is one of my favorite combinations, so it’s no wonder I’ve decided to use both in the form of cookies. To this, I added some cardamom powder, which enhanced the cookies with its wonderful, warm aroma. Continue reading