Fluffy Blueberry Banana Cake

blueberry banana cake

No eggs, no butter, and yet the best banana cake ever? Why yes, of course! Click on the link below for a quick and delicious Fluffy Blueberry and Banana Cake ever!

Ingredients
½ cup granulated sugar
⅓ cup liquid-state coconut oil*
¼ cup vanilla almond milk (just plain almond milk will work as well)
2 teaspoons vanilla extract
3 medium ripe bananas, mashed (I used 2½ large bananas)
1¼ cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup of your favorite fruit (strawberry, raspberry, blueberry, peach, etc)
Garnish (optional)
1 banana, sliced
Instructions
1. Preheat oven to 350 degrees F. Spray a 8 x 8 inch pyrex dish with cooking spray. Dust with flour. Set aside.

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2. Mash your bananas.

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3. In a medium bowl, combine ½ cup sugar, ⅓ cup coconut oil, ¼ cup almond milk, and 2 teaspoons vanilla
extract.

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4. Add mashed bananas. Mix.

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5. To the bowl, add 1¼ cups all-purpose flour, 2 teaspoons baking powder, and pinch of salt. Mix everything until
just combined.

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6. Fold in 1 cup of your choice of fruit. Transfer to prepared baking dish. Arrange sliced bananas on top, if desired.

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7. Bake for 40-45 minutes, until top is golden brown.

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*1/3 cup of solidified coconut oil is not equal to ⅓ cup of liquid state coconut oil. So make sure you bring the
coconut oil to a liquid state (microwave or stove top) before measuring out ⅓ cup.

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