Every time my mom comes into town she wants berries for breakfast, so I went to the grocery store and basically bought her every berry there was at Whole Foods in the Winter. Surprisingly, I found blackberries, blueberries, and raspberries. Although they cost about 12 dollars combined, I made a delicious banana berry cake out of the leftovers.
This is my go-to banana bread recipe because I can whip it up in under ten minutes. I'm a fan of butter, but I always forget to leave it out overnight and I don't have a microwave. Enjoy!
Banana Berry Cake
Dry:
2 cups flour (can use 1 cup whole wheat and 1 cup white if you want)
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Wet:
3-4 ripe bananas
2 eggs
1/2 cup canola oil
Other:
1-1 1/2 cups berries
2 less-ripe sliced bananas for the top
Mix dry ingredients together. Mix wet ingredients together. Add dry ingredients to wet ingredients and stir until combined. Fold in berries. Pour into a springform pan and cover with sliced bananas. Bake for approximately 55-65 minutes at 350*.
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