Soft, fluffy and incredibly moist, this blueberry banana cake is simply the best. Loaded with fresh blueberries and banana flavor and topped with cream cheese frosting, it's the perfect treat for any occasion.
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!
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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
- Preheat oven to 350 degrees Fahrenheit. Grease and line a 8 inch square pan with parchment paper. Mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup. Freeze any leftover mashed banana.
- To the bowl with bananas, add all the wet ingredients and mix together until well combined.
- In a large mixing bowl, combine all the dry ingredients.
- Stir the wet mixture into the flour mixture. Gently fold in blueberries.
- Pour cake batter into the prepared pan and bake for 40-45 minutes, or until the inserted toothpick in the center of the cake comes out clean.
- (optional) Spread cream cheese frosting on the cooled cake. Refrigerate for 30 minutes before serving to help the frosting to set and make cutting easier.
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.
Frequently Asked Questions
You can but be sure to toss with a small amount of flour. This helps to coat the blueberries, preventing them from sinking to the bottom of the cake during baking.
Any non-dairy Greek-style yogurt will work.
Use egg replacer or add ¼ cup of milk to the wet ingredients. You should also try these eggless banana muffins!
More Blueberry Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Blueberry banana cake
Equipment
Ingredients
Dry Ingredients
- 1 ½ cups white whole wheat flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed very ripe banana (240g), about 3 medium bananas
- ½ cup plain Greek yogurt (120g)
- 2 eggs, lightly beaten
- 3 tablespoons olive oil
- 3-4 tablespoons pure maple syrup, see note
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup blueberries
Instructions
- Preheat oven to 350°F. Grease and line a 8 inch square pan with parchment paper for easy removal and clean up.
- In a large bowl, combine all the dry ingredients.
- In a medium bowl, mash bananas in a large bowl using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine. Measure out 1 cup. To the same bowl, add all the wet ingredients and mix together until well combined.
- Stir the wet ingredients into the flour mixture. Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until the inserted toothpick in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely.
- Optional: Spread cream cheese frosting on the cooled cake. Refrigerate for 30 minutes before serving to help the frosting to set and make cutting easier.
Notes
- 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.
- 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, or leave out completely.
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- Freeze unfrosted slices for up to 3 months
Jordan Luciano says
We love this recipe so much! Was wondering if I can make cupcakes out of this to share at my son’s preschool. Do you have an idea on the bake time for that?
Min says
So happy to hear that! I would start checking at around 18-20 minute mark.
Michelle says
These look amazing. Instead of whole wheat flour we are gluten free. Do you suggest Oat Flour or all purpose gluten free or buckwheat flour?
Min says
Hi! Any of those will work! All purpose flour will give you the lightest texture
Foong says
Just wanna say this cake turns out so good!! Yummy and healthy. Thanks Min for the recipe!
Min says
So happy to hear that! Thanks for sharing!
Ele says
I've tried alot of banana breads recipes and this recipe is my favourite! It's so delicious especially with the lemon, zest and blueberries. Very soft and fluffy banana bread. I cooked mine for 40minutes on 175 degrees then another 10 minutes on 165, my oven is temperamental. Came out perfect.
Min says
Oh I'm so glad!! Thanks for taking the time to share!
Rosa says
We love every recipe of yours we try and this was no exception. I made it for our daughter’s first birthday cake and she, her brother, and all the adults thought it was delicious!
Min says
Thank you so much for being here and loving my recipes! And happy birthday to your daughter!!
Simone says
Hi! I'm stuck at home today as there's a typhoon in Hong Kong. I'd like to make this but only have 2 bananas! What else can I use to replace that 1 missing banana?
Min says
Hi! I'm responding too late (so sorry!) but I would try with applesauce if that's availble.