1/4 Cup of Dairy-Free Butter
3/4 Cup Coconut Sugar with Two Spoons set aside.
2 Medium Bananas, Cut into Chunks
1 Cup All-Purpose, 1:1, Gluten-Free Flour
1 Teaspoon Baking Powder
Two Pastured Eggs, at room temperature
One Container Organic Blueberries
1/2 Organic Lemon
Preheat oven to 350F/180C.
Spray a 9” round springform with non-stick spray, or coconut oil and flour. The entire springform must be well coated.
*Parchment paper on the bottom also helps and reduces the amount of non-stick spay needed.
In the bowl of a stand mixer, mix the dairy-free butter, coconut sugar, and bananas.
1/2 Cup at a time add in the gluten free flour.
Add the baking powder.
Finally, add the eggs, one at a time and mix until well incorporated. If there are chunks of banana in the mix, this is totally fine.
Spoon the batter evenly into the springform.
Gently arrange blueberries on the top of the mixture. DO NOT push them into the batter, you want these to be just set in the mixture.
With the two spoons of coconut sugar remaining, sprinkle evenly on top of batter.
Squeeze the juice of half a lemon evenly on top of the blueberries to melt the coconut sugar.
Bake in the center of the oven on the middle rack for 45-50 minutes until top is golden and a fork comes out of the center clean.
Rest until entirely cool, then slice and enjoy!