While everyone is getting ready for fall, I’m over here stuck in summer mode baking in denial. I’m not ready to give up my summer berries for apples or pumpkin spice. Plus, the 90 degree weather is not helping either.
I found some really yummy blueberries at the market and I happened to have a bunch of bananas at home. So with a little denial and a touch of cinnamon, this is how this cake came to be.
Determined to include the blueberries in a fall dessert, I think I accomplished a happy medium. I added cinnamon to the caramel topping to incorporate fall spices. The cinnamon added a warmth of flavor (if that’s a thing). At the same time, it complimented the blueberries and bananas, which are typically not used in fall desserts.
This cake is best served warm, the day of with vanilla ice cream or whipped cream…or both! 😉
The simplicity of this cake is what I love about it the most. The beautiful design of the blueberry and banana makes it that much more special.
Recipe adapted from Ready For Dessert by David Lebovitz .