What to do with overripe bananas and blueberries? The combination is a match made in heaven. The sweetness of bananas compliments the sourness of blueberries. The crumb topping added a nice touch to the cake.
Ingredients
Dry Ingredients
1 1/2cup Oat Flour
2tsp Baking Powder
1/2tsp Baking Soda
1/4cup Coconut Sugar
1tbsp Cinnamon
1/4tsp Salt
Wet Ingredients
1 Egg
1tbsp Apple Cider Vinegar
1tbsp Vanilla Extract
3/4cup Blueberries (fresh or frozen)
2 Bananas (Medium size)
1/4cup Almond milk (or any preferred milk)
1/4cup Yogurt (Plain/Vanilla/Blueberry flavored)
Crumb Topping
1/2cup Gluten-free flour (you can use Almond flour or Oat flour)
1tsp Cinnamon
1tbsp Maple Syrup (Honey or Agave)
1tbsp Coconut oil
Instructions
1
Preheat oven to 365F / 180C
2
Line an 8x8 inch baking pan with parchment paper and set aside.
3
Mix all the crumb topping ingredients and set aside
4
In a different bow, mix all the dry ingredients - Oat flour, baking soda, baking powder, cinnamon, salt and coconut sugar and set aside.
5
In a different bowl, mix all the wet ingredients - egg, bananas, milk, yogurt, vinegar, extract. Mix well until bananas as mashed. Add blueberries and mix well.
6
Pour the dry ingredients bowl into the wet ingredients bowl and mix well
7
Pour into 8x8 baking lined pan. Sprinkle the crumb topping.
