This delightful Super-Moist Vegan Banana Walnut or Wild Blueberry Poundcake is healthy and super-quick to make! And it’s very versatile….I love the fact that you can make it a variety of ways depending on what you have a taste for or what ingredients you have in the house!
Use your too-ripe bananas instead of throwing them away, or search through the freezer for a bag of frozen blueberries. Wild blueberries contain twice the amount of antioxidants as regular blueberries, but either will do!
Whip it up for a breakfast treat with coffee, a mid-afternoon snack or a healthy after-dinner sweet. And since it’s made with whole wheat flour and only a minimal amount of sugar, it’s totally guilt-free.
Now that’s my kind of dessert 🙂
Super-Moist Banana Walnut or Wild Blueberry Poundcake
This little vegan dessert can be made a variety of ways!
Ingredients
- 1/3 cup avocado or canola oil
- 1/4 cup real maple syrup
- 1/2 cup almond milk or oat milk
- 1 tsp. vanilla extract
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 2 ripe or overripe bananas or 1/2 cup frozen blueberries or wild blueberries
- 1/4 cup walnuts optional with blueberry version
Directions
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Preheat oven to 350 degrees or 325 convection bake.
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In a large bowl, whisk together the oil, syrup, milk and vanilla extract.
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Sift the flour and baking powder together and add to the wet ingredients.
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Mix with a spatula until JUST mixed. Do not over mix.
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Add either the mashed bananas or the frozen blueberries, depending which flavor cake you want to make.
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Stir until JUST mixed.
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Spray the loaf pan with cooking spray. Add in the batter and smooth out on top.
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If you are making the banana version, arrange the walnuts on top of the cake.
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Bake for about 30 minutes, or until a knife inserted in the cake comes out clean.
