Apple Cake

I love Summer for many reasons: longer/slower days, SUNSHINE, tan lines, beach days,sprinklers, dusk... I could really go on forever. I especially love the fresh produce the season has to offer. We joined a CSA last year and I've really enjoyed trying to figure out what to do with each week's share. My favorite thing to make with the fruit is Breakfast Cake, also known as bread (but let's get real, it's cake you can eat for breakfast). I've made this Blueberry Banana Bread a few times this summer and it's become a family favorite! I use coconut oil instead of butter and I LOVE the flavor and moisture it adds to the bread. Coconut oil can replace other oils or butter in a 1:1 ratio in baking. It also freezes well. Just cut into slices and lay flat in a freezer bag until ready to eat.

Blueberry Banana Bread Ingredients: 1/2 cup of sugar,1/2 cup of room temperature coconut oil, 1/4 teaspoon of salt, 1 large overripe banana mushed, 1/2 cup of vanilla yogurt, 2 large eggs, 1 tablespoon of vanilla, 1 teaspoon of baking soda,1 pint of fresh blueberries, & 2 cups all purpose flour Directions: 1. Preheat oven to 375 degrees. Grease a 9-by 5 by-3-inch loaf pan with cooking spray and set aside. I use coconut oil spray. 2. Mix coconut oil and sugar in a bowl until combined. 3. Add banana, eggs, yogurt, vanilla, salt, and baking soda to a bowl and stir until combined. 4. Add the coconut oil & sugar mixture to the banana mixture and stir to combine. 5. Add the flour one cup at a time to the banana mixture and stir until just blended. 6. Stir in blueberries. 7. Pour batter into the greased loaf pan. 8. Bake for 1 hour or until toothpick comes out clean. The top of the loaf will be golden and cracked down the center. 9. Cool for 15-20 minutes and then remove the loaf from the pan. Then place on cooling rack to cool completely.