Banana Blueberry Cake
We absolutely adore our beloved banana walnut cake so I was hesitant to make any changes to the recipe. But it’s blueberry season and I thought let’s give it a try! Thankfully, it was love at first bite. The addition of juicy blueberries together with lemon brought a burst of freshness and a delightful pop of color to the cake that wowed us all. And I am confident you are going to love it as well, not only the flavor but just how easy it is to make! Made with simple ingredients, this low-fuss cake is perfect for any occasion – party, holiday, everyday breakfast or snack for toddlers and the whole family. You can top with this delicious and healthy cream cheese frosting, but the cake truly can stand on its own. Or instead of frosting, drizzle some peanut butter on top. And if you to try adding some vegetables, give this eggless carrot walnut cake a try too!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Overripe bananas – You need ones with plenty of brown spots! They mash easier and result in a sweeter cake with mega banana flavor. White whole wheat flour – it’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can use all purpose flour if you prefer. Yogurt – will make the cake moist while boosting protein and healthy fat. Maple syrup – can also use honey or date syrup or leave out completely. Read the “tips for success” section Salt- just a pinch of salt helps bring out the flavor of all the ingredients and enhance the sweetness. Blueberries – you can use fresh or frozen blueberries. Lemon juice and zest – it truly helps brightness and that extra yum factor! Cream cheese frosting – optional but highly recommended! This is the healthiest and easiest cream cheese frosting you will ever make!
Step-by-Step Instructions
Tips for Success
Use room temperature eggs and yogurt to achieve the most tender cake. Be sure to measure out the mashed bananas so you have exactly 1 cup. Too much banana can make the cake overly moist and soggy. Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need. I’ve provided a range for the maple syrup amount so you can decide how sweet you want the cake to be. You can also substitute with date syrup, a wonderful alternative to added sugars. If you desire extra sweetness, chocolate chips are a delicious addition. Do NOT over-mix the batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combined. Otherwise, you will end up with a dense cake. Cool completely before frosting. Once frosted, refrigerate for 30 minutes to help the frosting set, giving you a cleaner slice. Make ahead of time if you can. You will notice the cake tastes sweeter and the banana flavor is more pronounced over time.
Make Ahead Tips
Prepare the cake, cool completely, cover tightly and refrigerate for up to 2 days or freeze up to 3 months. Thaw overnight in the refrigerator. When ready to enjoy, bring to room temperature, and frost (or not).
Storage
Transfer to an airtight container and store in the refrigerator for up to 5 days. If frosted, let the cake sit at room temperature so the frosting softens. To freeze individual slices (don’t frost), I recommend flash freezing. It’s exactly the same as freezing muffins.
More Blueberry Recipes
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