1-Bowl Blueberry Banana Cake
Ingredients
- 2 cups all-purpose flour, spooned and leveled (sub for whole wheat)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup white sugar (cane sugar used)
- 1/3 cup softened coconut oil or melted butter
- 1 cup dairy-free milk (unsweetened soy used)
- 1 tsp apple cider vinegar
- 2 small ripe bananas, mashed
- 1 Tbsp vanilla (optional)
- 1/2 cup blueberries, frozen or fresh
Toppings
- Small banana, sliced
- 1/4 cup blueberries, frozen or fresh
Preparation
Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the white sugar, softened coconut oil or melted butter, dairy-free milk, and apple cider vinegar to the dry ingredients. Mix until well combined.
Gently fold in the mashed bananas and vanilla extract (if using).
Carefully stir in the blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, top it with sliced banana and additional blueberries as desired.
