This easy banana cake with blueberries is a perfect recipe if you are craving a sweet, moist, and super soft cake. It’s frequent guest in our kitchen. Primarily because it’s the best way to use overly ripe bananas, which I don't like, to say the least. Here you go, let’s turn our ugly, dotted bananas into something delicious!
This banana cake with blueberries is very moist and soft. The addition of coconut sugar gives a special, intense caramel flavour, which works so well with the other ingredients. Blueberries add some extra sour bite to the cake and balance the flavours.
This is the perfect option for a sweet breakfast, lunch, or snack during the day. Believe me, it'll disappear quickly and mysteriously. :)
This simple banana cake is also gluten-free and egg-free.
You can prepare this recipe using other fruits like cherries, strawberries, or raspberries. Choose whatever you like or have on hand. If you don’t want to use any fruits you can simply skip them. It’s all good!
How to serve and store this banana cake with blueberries?
Serve your banana cake with a dollop of yoghurt or vanilla ice cream.
If you have any leftovers, store them in an airtight food container on the counter for 2-3 days. I’m pretty sure you won’t need this information as your banana cake will disappear as quickly as mine.
If you are looking for sweet, gluten-free recipes than you might want to try this delicious brownie recipe: Chocolate black bean brownie.
Try the recipe below to make this delicious gluten-free banana cake.
Banana cake with blueberries | Gluten-free
Ingredients
- 4-5 ripe bananas
- 80 g oat flour (gluten-free)
- 50 g potato flour
- 50 g coconut sugar
- 50 g butter (or coconut oil)
- ½ tsp baking soda
- handful of blueberries
Instructions
- Preheat the oven to 180°C. Prepare a 10×20 cm baking tray lined with baking paper.
- Place the peeled bananas in a large bowl and mash them with a fork, then continue with a hand mixer until smooth. Add the coconut sugar and continue mixing for 2-3 min.
- Combine the oat flour, potato flour, and baking soda in a separate bowl and transfer to the banana batter, mix for another 1-2 min.
- Place the butter in a small pot and melt on a low heat. Alternatively, you can melt your butter in the microwave. Pour the melted butter into the banana batter and mix until just combined. Lastly, add a handful of blueberries, and gently mix everything with a spoon (be gentle, you don't want to mash the blueberries).
- Pour the batter into the 10×20 cm tray lined with baking paper and bake for 35-40 min.
Notes
- The best bananas are overly ripe, with brown spots all over them.
- You can replace the blueberries with other fruits.
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