Blueberry Banana Cake
Anyone else stress baking?
I am. Right here. I’ve made not one, not two, but three variations of banana bread/muffins/cake in the last week.
The stress baking has been one of the results of a lot of panic purchasing. The panic purchasing due to everything going on in the world of course, but really due to everyone else at the store in a state of panic purchasing. Oh gosh that person has that, well I need that too.
Do I need more butter? I should get butter.
No. Em, you’re fine. Keep walking.
Oh man, how much flour do I have left?? Oooooh, a rotisserie chicken. Yes. I could use that.
Em, stop, you have chicken to cook at home.
But what if I freeze the chicken I have and get the rotisserie chicken to eat for now, bingo bango.
*in line:* WAIT! *Runs and grabs rotisserie chicken*
But the butter?!
SCREW IT! GET THE BUTTER. I REPEAT. GET IT NOW.
Now I already know I am my father’s daughter through and through.
He told me a story the other week about one of his grocery runs where he picked up a ham. Because, you know, it goes great in eggs, sandwiches, you can use it to make split pea soup. A very useful, practical item. Well. My mom did not know what to do with said ham and said my dad must have panicked and bought it. A panic purchase.
Apparently I panic buy rotisserie chickens, my dad panic buys hams. My friend, Stephanie, pointed out this irony to me and wow is it spot on. I understand now, Dad. I really do.
Now let’s get into some stress baking. Baking is a great way to feel in control when nothing whatsoever feels in control.
I spoke to my dearest friend in the world yesterday and she reminded me of being present. And how she makes a point to do that every morning. Just be. Right here, right now. Yes our minds are running like mad, but if we just focus on the exact moment you’re in, you realize you’re okay.
Well I don’t know about you, but I suck at that.
Always have. I bet we all do. Stopping our minds is insanely hard. But when I’m cooking, and especially when I’m stress baking, I have no choice but to focus on the moment. Add this, stir that, measure this, bake at that.
Now this banana cake is adapted from my absolute favorite blogger and cookbook author in the entire world, Half Baked Harvest. She made a lovely banana cake a few weeks ago. And, because I’m me, I changed it up by using a mix of grain free and gluten free flours, swapped some sugars, and added blueberries. The result? Something super moist, dense, healthy, and bursting with berries.
Whether you are panic purchasing, or in a state of stress anything, do yourselves a favor and bake this. Fill the home you’re working and living in with the beautiful warm aroma of banana and cinnamon. Let this comforting cake be the big warm hug we all need and want on this Monday.
And remember what my best friend reminded me and be grateful for the exact moment you are living right here, right now.
Blueberry Banana Cake
- 8x8 cake pan
- Stand mixer
- 3 large extra ripe bananas mashed
- 1/2 cup coconut oil melted
- 1/4 cup honey
- 2 eggs
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten free flour like Bob's Red Mill
- 1/4 cup coconut flour
- 1/5 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 3/4 cup fresh or frozen blueberries I used frozen!
- Preheat oven to 350 degrees and prepare your cake pan. Spray with nonstick spray and line with parchment paper
- In a stand mixer (or large bowl with a whisk or hand mixer), mix together mashed bananas, coconut oil, honey, eggs, and vanilla
- Add the flours, baking soda, salt, and cinnamon and stir to combine
- Gently fold in blueberries
- Pour into cake pan and bake for 30-40 minutes. Start checking at 30 minutes and then every couple minutes after until a toothpick comes out clean! Let it cool in the pan for a few minutes then lift out of cake pan to cool on a wire rack completely. Cut into square and enjoy!