Mix all of the dry ingredients together first in a large mixing bowl. Then add the mashed banana and other wet ingredients. Last add the washed diced fruit and fold in carefully. Then pour into a 9x13 oiled baking pan, or a bundt cake pan (what I used) or muffin tins or even 2 9x9 cake pans.
Bake the 9x13 and/or bundt cake for 55-60 minutes and check with a toothpick in the middle of the cake to make sure it is fully cooked through.
Then, let cool for at least 15 minutes before cutting into. Then, ENJOY!
This cake holds up well, but is best to be refrigerated if not eaten within a day or two. And, it will freeze well I am sure.This cake had my baby's stamp of approval. He loved it warm from the oven for a mid-day snack. And, I love giving him nutrient dense food that is sugar free and delicious!
I hope you try this one out and enjoy!
Much love to you today- and I am hoping to share more blueberry lovin' in my next few posts!