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!
- 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
Preheat oven to 350 degrees or 325 convection bake.
In a large bowl, whisk together the oil, syrup, milk and vanilla extract.
Sift the flour and baking powder together and add to the wet ingredients.
Mix with a spatula until JUST mixed. Do not over mix.
Add either the mashed bananas or the frozen blueberries, depending which flavor cake you want to make.
Stir until JUST mixed.
Spray the loaf pan with cooking spray. Add in the batter and smooth out on top.
If you are making the banana version, arrange the walnuts on top of the cake.
Bake for about 25 minutes, or until a knife inserted in the cake comes out clean.