The days have been full with form drawing, reading, spending time outside and at the beach, baking, and eating! I have been making a lot of fruity quick bread recipes, which I bake in my square 8 x 8 cake pan for a healthy snack cake. It is such a satisfying treat after swimming and spending time outside. Heavy enough to fill you up with the whole grain goodness, yet light enough with all of the wholesome fruit. (Autumn also made the Carrot Cake recipe from my book one night and the girls had a party with their stuffed animals. It was so cute!)
I made a variation on the Oil-Free Naturally-Sweetened Raspberry Chocolate Chip Banana Bread recipe, adding lemon zest and juice in with the raspberries and omitting the chocolate chips. The combination was great, and I made that a few times before trying it again with blueberries.
Both versions are delicious, whether you choose to use raspberries or blueberries (or a combination of both). The blueberries make for a sweeter cake, while the raspberries add some tang (which I like). The cake is made using just 1/4 cup of maple syrup, with the rest of the sweetness coming from mashed bananas.
Lemon Blueberry Snack Cake
Makes one 8 x 8 cake
- 4 large over ripe bananas
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- zest of one lemon (2 1/2 tablespoons lemon zest)
- juice of one lemon (2 tablespoons lemon juice)
- 1 1/2 cups whole wheat flour
- 1/3 cup quick oats
- 3 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 2 1/2 cups blueberries (or raspberries)
- Preheat the oven to 350°F.
- Mash the four large bananas in a medium mixing bowl until free of any lumps.
- Add the applesauce, almond milk, vanilla, maple syrup, lemon zest and juice, and whisk to combine.
- In a separate, small mixing bowl combine the flour, oats, baking powder, and sea salt.
- Add the dry ingredients along to the wet ingredients in the medium mixing bowl and as you are mixing, gently fold in the blueberries (or raspberries), taking care not to over mix the batter.
- Pour into a non-stick, (or lightly greased) 8 x 8 cake pan.
- Bake for 40-45 minutes, until lightly golden. Cake is ready when a knife or toothpick inserted comes out clean.
- Allow to cool completely before removing from the pan and slicing.
These days have been simply heavenly.
Life is beautiful! I am grateful! 🙂
Hm? I wonder how this would fair with gluten free flour? I may have to give this a whirl. My son (who is dairy and gluten free) LOVES blueberry anything! And doesn’t like super sweet stuff so this sounds so perfect. Maybe adding a bit of baking soda and apple cider vinegar for lift? I’ll give you news!!!
Oh, and your days sound wonderful. I’m gonna be looking for that book!
Yes. Let me know if you try it! Sorry I can’t help you out with the gluten free flour info. I want to start trying to use it sometime though. ☺
We’ve noticed such an improvement on every single front since taking it out with our little guy : Sleeping through the night, better and more varied appetite, better bowel movements (TMI, I know, sorry!), better concentration, eye contact, physical contact, concentration, mood… it’s been amazing.
Wow! Thank you for mentioning. I should try that with Serafina too, though her eye contact is pretty good! Was he diagnosed on the spectrum?
Not yet… He will be entering multidisciplinary therapy (OT, ST and PSYCH) in fall. They are actually leaning more towards early onset ADHD and possible sensory issues, but they all think to say that although he is showing some symptoms, he doesn’t fit the bill. But even if he does come back on the spectrum, it will be very mild. The only thing really is speech and hyperactivity. They say all the symptoms also fit a child that is suffering from hearing loss that wasn’t diagnosed until late.