Prep 15 mins
Cook 50 mins
This is based on another recipe which I modified for our taste. It's very moist with a great banana flavour (as long as you use really overripe ones). Because there is not a lot of sugar, most of the sweetness comes from the bananas; it is not intended to be an overly sweet cake so please don't give this recipe a poor review simply because you are expecting it to be sweeter. Having said that, it still makes a really nice afternoon tea while being quite low in saturated fat for a cake and full of fruit. You can try adding more sugar if you like but of course then it won't be as healthy. :)
- 0.88 lb bananas, very ripe
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1⁄3 cup brown sugar
- 1⁄3 cup sunflower oil or 1⁄3 cup low-fat butter
- 1⁄3 cup low-fat milk
- 2 eggs
- 1 punnet fresh blueberries
- Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it.
- Mash bananas with a fork.
- Sift baking powder and flour into a bowl and then stir in the sugar.
- Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture.
- Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter.
- Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes.
- Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
- Serve with sweetened cream or ice cream for a yummy afternoon tea!
What a lovely blueberry and banana cake. I served this plain with a little icing sugar, it was so tasty. We really enjoyed this lightened version. Not to sweet, just perfect with a cup of tea. The texture was lovely and the flavor was excellent. Thanks for sharing your recipe Sooty Cat. Made for Spring Pac/2012.