T-minus less than 2 weeks until we move to our new house. OUR HOUSE. Not a rental, not an apartment, not a condo – OUR FREAKING HOUSE. I feel like the excitement is *just* starting to hit me. Up until now I’ve been holding my breath because I figured something would go wrong…but, I think at this point, we’re in the clear…and it’s appropriate to get just a little bit excited. (I’ll save the total freak out of excitement for when the keys are in my hot little hand).
We have a lot of work to do once we move in..while the house’s “bones” are good, it probably hasn’t been updated in 20-30 years. So a bit of fresh paint, refinishing the hardwoods, and new appliances are all on our to-do list. Also on that to-do list is perfecting my cartwheels since we will have approximately 4 completely empty rooms for a while until we buy furniture. If anyone wants to come help paint, sand floors or move the ancient electric dryer with yellowing knobs out of the basement, I will repay you with cookies and cakes.
Necessary and superficial updates aside, a few things I am getting excited about include the huge upgrade in counter space we’re getting. Our current rental has 2 tiny counter surfaces on either side of an aging sink – one side is completely covered by our counter top dishwasher and the other is the taken over by the coffee pot. Sure, we brought in 2 rolling carts which act as our main prep areas (one next to the stove and one underneath some cabinets…weird there wasn’t a counter under them to begin with…), but our new kitchen has miles of countertop in comparison (and just an FYI guys, it’s a modestly sized U shaped kitchen with no island.) Anyways, I’m excited about the counter space.
I’m MOST excited about all the natural lighting in the kitchen/dining room. My current cave of a kitchen has one south facing window that is so tiny it’s more of a port hole than window. Also, there’s a freaking 4 seasons room off the kitchen/dining room. I cannot wait to improve my photography with this new wealth of natural lighting. AHHHH.
Let’s just keep our fingers crossed we don’t have a snow storm like the one we’re getting right now on our moving day…
Anyways, I didn’t want to give up baking for the month of January, even though I knew better things were coming…so here we are. And this first picture is a perfect example of why we freaking test our recipes. That top loaf is sunken in, mushy, just not at all what I was looking for. A few tweaks to the recipe, and voila, gorgeous banana blueberry snack cake. Test yo recipes. yo.
So here’s the tested, vetted and nosh approved recipe for Healthier Blueberry Banana Snack Cake. Snack cake. What a concept. Cake that is a snack? I guess it falls into the category of sweet breads that are really more of a dessert item than a hearty, wholesome loaf of bread. But really, at what point does a snack cake become a dessert bread and vice versa? These are the questions that keep me up at night. So I suppose a pseudonym for this recipe could be “Healthier Blueberry Banana Bread”. Call it whatever you like.
OH and what is this??? A recipe card?? For 2019, I’m all about making your experience better on my site – so stay tuned for some upgrades!Print
A healthier recipe for Blueberry Banana Snack cake. Naturally sweetened with applesauce and maple syrup.
1/2 cup unsweetened applesauce
1/2 cup olive oil
1/4 cup maple syrup
1 cup all purpose flour + 1 tablespoon
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup blueberries, frozen or fresh
Preheat oven to 350°. Line a 9×5 loaf pan with parchment.
In the bowl of stand mixer fitted with the paddle attachment, cream bananas until fairly consistent texture and there are no large chunks. Add eggs, applesauce, olive oil and maple syrup – mix on medium high for 2-3 minutes, until thoroughly incorporated. In a separate bowl whisk together all the dry ingredients (both flours, cinnamon, nutmeg, salt, baking powder, baking soda). Then with the mixer running on low, slowly add dry ingredients to wet. Mix on low until just combined and there are no flour lumps. Off the mixer, and use a spatula to gently fold in the blueberries.
Pour batter into prepared loaf pan. Bake at 350°. Start checking for doneness at 55-60 minutes: a tooth pick should come out clean minus some blueberry juice. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before noshing.
Enjoy with as is or top with peanut butter, plain old butter, or maple cream. Will keep wrapped in plastic or in an air tight container at room temperature 3 days or refrigerated up to a week.
You can use brown sugar instead of the maple syrup 1:1 if it’s hard to find inexpensive good quality maple syrup by you. Just omit the additional tablespoon of flour if you use brown sugar.
If you don’t care for the taste of olive oil in baked goods, you can substitute canola or other vegetable oil 1:1
Keywords: blueberry banana bread, blueberry banana snack cake, healthier banana bread, naturally sweetened