Blueberry Banana Cake

A great friend of mine let me babysit her Kefir grains while she was on a getaway this past weekend. She is probobly my most like-minded friend when it comes to nutrition and food for her family, and it is awesome to have someone in my life who 'gets' me in this way.

For those of you who don't know about Kefir, you can find some great information HERE about it and it's advantages. I have been making Coconut Milk and Raw Cow milk Kafir this past weekend, which both make really yummy ice cream treat to have on hand ; ).  (She let me borrow her ice cream maker too... I told you she is a great friend!)

Anyway, I like to take any excuse I can to bake, so I decided to thank her in the best way I know how, CAKE! So this is something I came up with. Hope you (and she) enjoys! (Of course there will be a bit of the cake missing where I had to perform quality assurance. Luckily we are good enough friends she will be ok with this.)

Edited to add: I will use a whole cup of blueberries next time. This turned out good, but I would have liked a more blueberry layer on the bottom. Still very yummy though!

Blueberry Banana Cake

½ C frozen Blueberries (will use 1 C next time)

1 tbsp honey

¼ C coconut oil

Cake:

¾ C Almond Flour

¾ C coconut flour

1 mashed banana

¼ tsp salt

2 tsp honey

½ C coconut milk kefir (or coconut milk if you don’t do kefir)

2 eggs

1 tsp vanilla

Preheat oven to 350. In 8 inch cake pan, put blueberries, honey and coconut oil. Place in preheating oven for 5 minutes till coconut oil melts and blueberries begin to give off juice.

While blueberries are in the oven, mix together cake ingredients. Spoon into cake pan and place in oven for 30-35 minutes.