Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From

Paleo Banana Blueberry Swirl Cake

Paleo Blueberry Banana Swirl Cake with Homemade Blueberry Compote | From 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 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 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

Banana Cake with Blueberry Compote Swirl


    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


    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!
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Banana Layer Cake with Chocolate Cream Cheese Frosting | from

Banana Layer Cake with Chocolate Cream Cheese Frosting

Banana Layer Cake with Chocolate Cream Cheese Frosting | from

This is my 200th Bakerita post!!!!

I literally didn’t realize it until just now when I noticed “199″ under published. It’s so crazy to think that I’ve been doing this so long, and that I’ve baked, written, photographed, and posted 200 different things on here! It sort of seems like a ton and not even that many all at the same time, but I know I’m going to keep on posting for a while :)

So to celebrate 200, I just so happen to be sharing a cake! My uncle’s birthday cake, actually, which is a delicious, chocolatey, amazing banana cake. I know…I sort of just shared a healthy banana cake that’s gluten free and Paleo, but this one is full of gluten (though you could totally use an AP GF flour) and I wouldn’t exactly call it healthy. But I would call it delicious. This flavor combination was requested by the birthday boy, and it was a darn delicious one! [Read more...]

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from

Banana Cake with Chocolate Ganache (GF, Paleo)

Banana Cake with Chocolate Ganache | #paleo, #glutenfree, #vegan | from When I first tried this cake, it was the first solid thing I had eaten in three days. I was juice cleansing to cleanse my body from the eating fest that was my study abroad experience, and on the last night, I snuck a bite of this banana cake just to ensure that it was good before bringing some to my mom. Oh my goodness, guys, I had an emotional experience. I don’t know if I was so in love with this cake because it was really that good or if it was just my mouth’s gratefulness for solid food, but I’m seriously in love with this cake.

It’s clear, looking at my recipe index that I have a major love affair with banana breads and cakes of all sorta and flavors (though usually with chocolate), so this cake definitely falls into my trend. But I got to say – it’s up there with these two banana breads as my personal favorite banana recipes on the site. You know what’s the best about all my favorite recipes as well?! They’re all healthier versions of the typical banana bread! [Read more...]

Yellow Cake with Caramel Buttercream from

Yellow Cake with Caramel Buttercream

Yellow Cake with Caramel Buttercream from Bakerita.comThis cake is pure, simple, and easy, yet still utterly delicious and impressive. I made it for my Aunt Lori’s birthday. At this point in my baking life, I know the flavor favorites of most of my family and friends. It’s become one of those things that I absolutely love knowing about people because it feels like a little window into their souls. Knowing the right flavors to make them happy makes me feel like I know someone better, or something.

It’s something I try to ask people about, mostly because I’m curious. I love knowing someone’s favorite flavor of frosting, what kind of cake they prefer, and the baked good from childhood that makes them happiest. It’s the little things, and almost everyone has a favorite. Bonus – if I ever feel the need to bake someone a birthday cake, or show a little gratitude, or just feel like spread the baking love, I know what someone will like. No one wants to bring vanilla cake to a party where everyone wants chocolate. [Read more...]

Blackberry Cornmeal Cake |

Blackberry Cornmeal Cake

Blackberry Cornmeal Cake | This cake. Mmm. It’s so wonderfully summery, but also the perfect way to transition into rapidly approaching fall.

The thing I love about this cake is that I see so much potential for it. Trade out the blackberries for sliced peaches, or cranberries, or pears. Add orange zest, or lemon zest, or lime zest. Leave fruit out of the cake altogether. Give it a dusting of turbinado sugar on top for a sweet crunchy topping. Oh, the possibilities excite me. [Read more...]

Browned Butter Banana Cake with Chocolate Ganache |

Browned Butter Banana Cake with Chocolate Ganache

Browned Butter Banana Cake with Chocolate Ganache | Spring break has already come and gone, in the blink of an eye. I spent mine at home in San Diego, with a brief stint in San Francisco.

San Francisco is amazing. I’ve been a few times, but I hadn’t spent time actually in the city exploring in a while, and oh man. It’s incredible! The food is just ridiculous. I could’ve spent hours in the ferry building, trying things from each of the amazing stores. I, of course, visited a ton of bakeries on my visit. [Read more...]