Blueberry Banana Cake Bars
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 8 squares
Lightly sweetened cake with blueberries, banana, and a walnut topping.
  • ¾ cup chickpea flour
  • ¼ cup buckwheat flour – processed groats in my coffee grinder
  • ¼ cup buckwheat grouts
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ⅛ teaspoon nutmeg
  • 1¼ cup non-dairy milk – I used almond milk
  • 2 large eggs
  • 1 cup banana, mashed [about 3 bananas]
  • ¼ cup coconut/coconut sugar
  • 2 tablespoon ground flax seed
  • 1 tablespoon pure vanilla extract
  • 1 cup frozen blueberries
  • ¼ cup chopped walnuts
  1. Preheat your oven to 375F and line 8×8 pan with parchment paper across both sides for easy lifting and set aside.
  2. In a large bowl combine flours, whole buckwheat, chia, hemp, cinnamon, baking powder, and nutmeg. Set aside.
  3. In a separate bowl, whisk milk, eggs, mashed banana, sugar, ground flax, and vanilla. Once incorporated, pour into dry ingredients. Stir until combined before adding in blueberries.
  4. Pour mixture into prepared pan and even out with a fork. Sprinkle walnuts over top.
  5. Bake for 45-50min until a toothpick inserted comes out clean. [Mine took 50 minutes].
  6. Allow to cool for 5 minutes before removing from the pan and allowing to cool on a wire rack for an additional 10-15minutes.
Recipe by Healthful Pursuit at