Healthy Blueberry and Banana Cake
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. :)
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READY IN: 1hr 5mins
SERVES: 8-10
YIELD: 8-10 slices
UNITS: US
INGREDIENTS
Nutrition- 400
- 2cups self-raising flour
- 1teaspoon baking powder
- 1⁄3cup brown sugar
- 1⁄3cup sunflower oil or 1/3 cup low-fat butter
- 1⁄3cup low-fat milk
- 2
- 1punnet fresh blueberries
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DIRECTIONS
- 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!
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