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Paleo Banana Blueberry Swirl Cake

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com Is it a bread? Is it a cake? This recipe is sort of an odd in between, but I called it a cake because it looked more like a cake than a bread. But it’s totally a cake you can eat for breakfast, zero guilt involved. Awesome, huh?

This cake is barely sweetened at all, but lacks no sweetness thanks to the bananas and blueberries. It’s also incredibly moist and tender. It’s totally Paleo, gluten-free, grain-free, and dairy-free. It’s also beautiful! Look at those swirls!

IMG_4891 Oh – and the compote!! It’s seriously so easy to make. Three ingredients: fresh blueberries, water, honey. You could sub maple syrup for the honey if that’s more convenient/to keep the compote vegan. You bring the ingredients to a boil, then turn it to a simmer and leave it alone for about 10 minutes, stirring once in a while. Then let it cool. That’s that. It takes a few minutes, and the result is a luscious, sweet, amazingly easy compote. You could 100% slather this on toast, over ice cream, in your oatmeal, in a smoothie…skies the limit. But FIRST – put it in this cake.

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com This cake is such a perfect way to satisfy a sweet tooth without any guilt. I absolutely love the versatility that bananas provide, and how they add sweetness and moisture and all things that make cakes and breads even better. So much goodness in one little fruit!

I’m obsessed with that blueberry compote (SO easy!) and how wonderfully it swirled into the batter. It baked up so beautifully and left such pretty blue swirls throughout the cake. Also: the swirls make the cake naturally look pretty which saves you the trouble of having to gussy it up if you want to impress!

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com I ate slivers of this cake, morning and night while it was around (it wasn’t long…). It stayed so good the whole time it lasted, and it tasted even better slathered with a little bit of my Dark Chocolate Coconut Almond Butter (already went through two batches of that stuff!).

You guys have to try this one before summer ends and blueberries become exorbitantly expensive again – for real. And remember: cakes are for breakfast, especially this one.

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From Bakerita.com

Banana Cake with Blueberry Compote Swirl

Ingredients

    For the cake
  • 1 cup (84g) almond flour
  • 1/3 cup (37g) coconut flour
  • 1/4 cup (25g) tapioca flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons (30g) coconut oil, melted
  • 2 tablespoons (30g) honey
  • 3 eggs, room temperature
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/2 tablespoon pure vanilla extract
  • 2 ripe bananas (~250g), mashed
  • For the compote
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons honey
  • 2 tablespoons water

Instructions

    For the cake
  1. Make compote first (recipe below). Let cool while you make the cake batter.
  2. Preheat the oven to 350ºF. Grease an 8" or 9" round baking pan with coconut oil.
  3. In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
  4. Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda.
  5. Spread half of the batter onto the bottom of the prepared pan. Dollop cooled compote on the batter, and swirl it in slightly with a knife. Cover with remaining batter and repeat with compote.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool.
  8. For the compote
  9. Combine all ingredients in a saucepan. Bring water to a boil, and then set to simmer for about 10-15 minutes, stirring occasionally, until blueberries start to break down and the mixture thickens. When this happens, remove from heat and place in the refrigerator to cool while you prepare the cake batter.
  10. Keep any extra compote refrigerated and serve with cake!
http://www.bakerita.com/banana-breakfast-cake-blueberry-swirl/

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Comments

  1. I want this for breakfast!!! RIGHT NOW :)

  2. This looks so so good, Rachel. Want now!

  3. I think I must of died and went to heaven because these look absolutely fabulous!!! I am such a banana fan. In fact if you stop over at my blog I just did a banana post. Anyways, this might be going on my bucket list to make!!!!

  4. I’m seriously so impressed with all your paleo baking! You go girl!

  5. Bread, cake, heaven…. whatever you call it, I’ve just decided that it needs to make an appereance into my life AS SOON AS POSSIBLE!
    It looks gorgeous :)

  6. Cake for breakfast?! Yes please! .. Looks absolutely delicious!! Love it!!

  7. Yum. A guilt free cake that I can eat for breakfast without public ridicule!!

  8. Oh Rachel that looks amazing! I love the shade and that compote is to die for!

  9. Gah, I can never get over all of your delicious-looking paleo/gluten-free/everything-else-free recipes! They always look so great and I would never know by just looking at them. This makes me want to experiment with all the flours you use. :)

  10. Oh girl, whatever you call this gorgeous, gorgeous breakfast cake, I am 150% on board! I love blueberries in any form and that compote is calling my name :)

  11. When i tell you this looks amazing. Um. This looks AMAZING!!!

  12. Just made this. It lasted 15 minutes and was then eaten entirely by my 2 and 7yr old with cries of MOOOOOORE. Hmmm, should have baked two…

  13. Any sub for the coconut and tapioca flour? I know it’s supposed to be gluten free and paleo, but could I use regular flour for the whole amount of flours? I’m trying not to buy anything new this week but this looks so good… Also, I can’t have coconut, and it’s hard to figure out what to sub in for coconut flour and oil. Thanks!

    • Hi Karen, I’m not sure how to sub the coconut flour since it has very unique properties. You could try using more almond flour, but I can guarantee how it will turn out. Try looking up coconut flour substitutions! Cornstarch can be subbed for the tapioca flour though. For the coconut oil, butter or any other oil should do the trick. Let me know how it goes!

  14. Wow, whatever you call this gorgeous creation, I call gone in 60 seconds because that’s exactly how long it would last in my house! I love blueberry desserts and the fact that this is gluten-free/grain-free makes it totally acceptable right?? Please say yes :)

  15. Hi- Just wanted to say thanks so much for some fresh Paleo recipes! I’m a baker at heart, and your recipes are making it easy to convert the family. Thanks again, and please keep the Paleo options coming! Will be adding your site to my list of go tos!

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  1. […] Paleo Banana Blueberry Swirl Cake – Bakerita – This Banana Breakfast Cake has a Blueberry Compote Swirl throughout, for a moist and tender cake that’s also gluten free and Paleo! […]

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