Banana Cashew Blender Cake
Serves: 8 servings
  • ½ teaspoon coconut oil, melted
  • 2 cups (240 gram) roasted cashews, lightly salted
  • ½ teaspoon salt
  • 2 medium, overripe bananas (about 3½ ounces each without peel)
  • 2 eggs
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons vanilla
  • ½ cup walnuts, roughly chopped
  1. Preheat oven to 350 degrees and brush an 9-inch round, non-stick cake pan with melted coconut oil.
  2. Place the cashews and salt into a high-powered blender (such as a Vitamix) and process on low for about 1 minute or until the mixture is smooth and creamy and has turned into cashew butter.
  3. Add in the bananas, eggs, baking soda, apple cider vinegar, maple syrup, and vanilla and blend for 30 - 45 seconds until completely smooth.
  4. Pour batter into the prepared pan and sprinkle the walnuts on top.
  5. Bake on the bottom rack of the oven for 18 - 20 minutes until golden brown around the edges and a toothpick inserted in the middle comes out clean.
Recipe by Queen of My Kitchen at