Anyone else find themselves with an abundant amount of overripe bananas lately?! 🍌 Maybe the heat’s just ripening them up faster than I’m used to lol? In any case, I was getting tired of making banana bread again… but cake’s always a good idea, amirite?! And to be festive for the 4th, I wanted something red, white, & blueberry ❤️🤍💙

So light, fluffy, & delicious, this banana cake is indulgent, yet secretly healthy 🤫 Made with wholesome ingredients & topped with a dreamy, healthier cream cheese frosting & fresh seasonal berries. A simple & super versatile recipe, it can easily be customized for any holiday or occasion.

In a bowl, first mix:

-2 overripe bananas, mashed

-2 eggs

-1/3 cup maple syrup

-1/4 cup nut butter

-1 tsp vanilla extract

Then, stir in:

-1 1/2 cups oat flour

-1/2 cup vanilla protein powder 

-1/2 cup almond flour

-2 tsp baking powder

-1 tsp cinnamon

-pinch of salt

Finally, fold in:

-1 cup mixed berries (raspberries, blueberries, blackberries)

Spread batter evenly into a lined 8x8 pan. Bake at 350 degrees for about 25-30 minutes, until the top is set & a toothpick comes out clean with a few crumbs clinging to it. Let cool before topping with optional frosting.

For the optional cream cheese frosting, mix:

-4 oz vegan cream cheese

-3 tbsp greek yogurt

-2 tbsp maple syrup

-1/4 tsp vanilla extract

-for thinner frosting: gradual tbsp’s of almond milk until you get the consistency you’d like

Spread on top of the cooled banana cake. Top with fresh berries, if desired. Slice & enjoy!