Vegan Blueberry Banana Breakfast/Snack Cake

I wrote the title as breakfast/snack cake because you could definitely have it for either. Norris and I both really enjoyed this, although I will admit that while I was making it, I may have covered the part of the recipe title that said "vegan" just so he wouldn't not eat it due to that! This was just as moist and good as any regular cake/bread, but much better for you!
Blueberries are so good for you that it says so right on the container! As for the bananas--if you don't already do this, once you see your bananas going south, store them in the freezer and you'll have overripe bananas anytime the banana bread/snack cake mood strikes! I was really accumulating them, so I might be making something else with them soon...or this again because it's excellent!

Vegan Blueberry Banana Snack Cake

from Weekly Bite via Prevention RD

2 cups whole wheat pastry flour (in a pinch, you can use 1 1/2 cups whole wheat flour and 1/2 cup AP flour)
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 Tbsp pure vanilla extract
4 overripe bananas, mashed
1 cup fresh blueberries

Preheat oven to 325 F. Spray a 9-inch square baking dish with nonstick cooking spray.
Whisk together flour, baking soda, salt, and sugar and set aside. With an electric mixer, combine the sugar, canola oil, and applesauce.
Combine wet and dry ingredients with an electric mixer. Add in the bananas half at a time, combining after each addition but do not overmix. Fold in blueberries.
Bake for 1 hour or until it tests done.