#Breakfast# No need to whip or ferment cranberry, blueberry, and banana whole wheat cake

Prepare all the ingredients and raw materials, as well as the cooking tools! As shown in the picture.

Mix the dry ingredients: low-gluten flour, whole wheat flour, baking powder, salt, baking soda, and cinnamon powder together, stir evenly, and set aside for later use.

Find a slightly larger container and mix together the wet ingredients: large eggs, oil, sugar, and vanilla extract (you can also skip it).

Add 20 grams of pure milk to the wet ingredients and stir well.

After mixing the wet ingredients, stir evenly as shown in the picture.

Add two ripe bananas, the riper the better, and mash them with a blender stick. If you don't have a blender stick, you can also put the bananas in a bowl and mash them with a large spoon before mixing them evenly with the wet ingredients.

Pour the powder that has been set aside into the wet mixture. As shown in the picture.

Stir evenly until there is no dry powder left, forming a rice paste consistency! As shown in the picture.

Pour in the dried fruits and nuts and mix well. Here I used cranberries and walnuts. You can also use raisins, dried peaches, or any dried fruits and nuts you like!

Finally, pour in the blueberries and mix evenly, and it's ready!

My mold is 23 cm * 13 cm * 7.5 cm! Line it with parchment paper and pour in the mixed batter, spreading it evenly!

Preheat the oven to 180℃, place it in the middle-lower rack, and bake for one hour.

Take it out, let it cool, then slice and pack it—it can be used as a staple for breakfast!

The taste is so good! Let's make it!