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–+ servings
A close up shot of sliced blueberry cake topped with cream cheese.
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5 from 16 votes

Blueberry banana cake

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16
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Equipment

Ingredients 

Dry Ingredients

  • 1 1/2 cups white whole wheat flour (180g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup mashed very ripe banana (240g), about 3 medium bananas
  • 1/2 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

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Cholesterol: 21mg | Sodium: 108mg | Potassium: 97mg | Fiber: 2g | Sugar: 5g
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