Blueberry Banana Cake (Dairy Free!)

Yesterday was my husband's 24th birthday! Having a birthday on a Thursday is always a little weird because you have work and you're tired at the end of the day and no one is really available to do anything. So, it was just the two of us and we had pizza and cake...the best sort of party food if you ask me.

Mark and I have been trying to eat a little healthier and so far I feel as if we've been doing well. I decided to make a "healthy" version of his favorite cake: banana cake. I will never make it like his mom makes it, so I just created my own version! (Ladies, hardly any one can compare to "mom's cooking" so don't even try. Unless of course your mother-in-law doesn't cook. Then you may have a shot.)

So basically what I did was swap out the butter and milk in this recipe for almond milk and plant-based butter (Earth Balance) and the results were top notch. Can you say that a cake is top notch? I am. Without further ado, my husband's 24th birthday cake.

Blueberry Banana Cake (Dairy Free)
by Natalie Gettis
Prep Time: 20 mins
Cook Time: 35 mins
Keywords: bake dessert dairy-free birthday cake
Ingredients (serves 24)
    For the cake
    • 2 cups flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 4 very ripe bananas
    • ½ cup butter, room temperature (I used Earth Balance)
    • 2 cups granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup almond milk
    • 1/4 cup blueberries
    For the crumbs
    • ½ cup (1 stick) cold butter, cubed
    • 1 cup light brown sugar
    • 1 cup flour
    • 1 teaspoon cinnamon
    For the icing
    • 1 cup powdered sugar
    • 1-2 Tbsp almond milk
    • 1 teaspoon vanilla

    - Preheat the oven to 350 degrees.
    - Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas.
    - Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
    - Stir in the flour and milk alternately, beginning and ending with the milk.
    - Add half of the mixture to your greased cake pan.
    - Sprinkle blueberries over the batter.
    - In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
    - Layer half the crumbs on top of the blueberries.
    - Pour the remaining batter on top followed by the rest of the crumbs. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    - Remove from the oven and let cool for 10 minutes.

    For the icing drizzle
    - Whisk together the glaze ingredients in a measuring cup then drizzle over the cake.

    - Serve warm or at room temperature. Cake will keep for 3 days in a covered container, but the crumbs will lose their crunch after the first day.

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