This blueberry banana cake is soft, moist, and made with simple ingredients like ripe bananas and juicy blueberries. I kept seeing the viral dot cake on my Instagram feed, so I wanted to make a version that little ones can enjoy without all the sugar!
As a dietitian mom, I love creating recipes that are not only nutrient-dense but also taste good for the whole family and this banana cake is just that. It has just the right amount of sweetness from the bananas and blueberries, making it perfect for breakfast, snack, or even a birthday cake!
I love serving a slice alongside a glass of milk and fruit cup to make it a little more satisfying, but it's just as delicious on its own. Whether you're baking it for your toddler, your family, or yourself, this is one of those recipes you'll find yourself making again and again.
Why You'll Love This Healthy Blueberry Banana Cake
- soft and fluffy texture
- made with simple pantry ingredients
- great way to use ripe bananas
- naturally sweetened with banana
- easy to customize
- perfect for breakfast, snacks, or dessert
- baby, toddler, and big kid-friendly
- freezer-friendly
You should also check out my blueberry zucchini muffins or blueberry muffin tops for more blueberry breakfast options! Love prepping at least one breakfast item at the beginning of the week to help mornings go smoother.
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Ingredients You Need
Here's what you'll need to make this healthy blueberry banana cake for toddlers:
- bananas - ripe bananas add natural sweetness and help keep these muffins soft and moist
- eggs - help provide structure and create a fluffy texture
- butter or olive or coconut oil - adds richness and moisture
- vanilla extract - adds warm flavor that pairs perfectly with banana and blueberry
- flour - all-purpose creates a light and fluffy muffin texture, while oat flour creates a more hearty texture
- rolled oats - adds a little extra fiber and texture
- baking powder + baking soda - help the muffins rise while staying tender
- salt - help enhance the flavor
- cinnamon - adds warmth and complements the banana flavor
- blueberries - fresh or frozen blueberries both work great
- maple syrup - optional but adds extra sweetness if desired
See recipe card for quantities.
How to Make Your Blueberry Banana Cake
- Step 1: Preheat oven to 350°F. In a large bowl, whisk the flour, rolled oats, baking powder, baking soda, cinnamon, salt, and optional chia seeds.
- Step 2: Then mash the bananas, then whisk in the eggs, melted butter or oil, and vanilla until smooth. Stir until just combined. If the batter seems very thick, add 2-3 tablespoons of milk.
- Step 3: Gently fold in the blueberries, being careful not to over-mix the batter.
- Step 4: Spread the batter evenly in the cake pan and bake for 28-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let cool before serving and enjoy.
Turn it into a cake cup!
Turn it into a cake cup by flipping a cup on top of it to "scoop" it out, then top with a yogurt icing + dye-free sprinkles.
Hint for the Best Blueberry Banana Cake
For the softest, fluffiest muffins, use very ripe bananas with lots of brown spots! They'll add the most natural sweetness and moisture. Be careful not to over-mix the batter once you add the dry ingredients, as this can make the cake dense instead of light and tender. If using frozen blueberries, fold them in straight from the freezer to help prevent excess moisture and keep the batter from turning completeley purple.
Substitutions
This healthy blueberry banana cake is pretty flexible to adjust and fit to your family's dietary needs. Here are some substitutes if needed:
- dairy-free - use coconut oil instead of butter
- egg-free- try flax eggs, though the texture may be slightly denser
- gluten-free - use certified gluten-free oats and a 1:1 gluten-free flour blend
Variations
Feel free to change up this blueberry banana cake and add your own twist on it! Here are some easy ideas:
- add chia seeds - mix in 1-2 tablespoons chia seeds for a fiber boost
- make them mini muffins - bake as mini muffins for toddler snack trays or lunchboxes
- add lemon - try adding a little lemon zest for a blueberry lemon banana cake variation
- add a crumble topping - top with a simple oat crumble (oats + almond flour + butter + cinnamon + brown sugar) before baking for a bakery-style cake
If your little one loves blueberry anything, then you need to try my blueberry zucchini muffins or blueberry cottage cheese muffins for more easy breakfast preps!
Equipment
You only need a few basic kitchen tools to make this blueberry banana cake for toddlers. Grab a large mixing bowl for combining the batter, a whisk or fork for mashing the bananas and mixing the wet ingredients, 8x8-inch baking pan or even a 9x13 if you'd like it thinner. A silicone spatula is helpful for folding in the blueberries and scraping every last bit of batter into the pan, and a wire cooling rack for letting the cake to cool.
Storing Your Blueberry Banana Cake
Store blueberry banana cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individual slices for up to 3 months.
Toddler Dietitian Tiff's Tip
I love making a breakfast "cake" for easy meal prep since you can cut it into snack-sized bars for breakfasts, lunchboxes, or quick grab-and-go snacks throughout the week. This blueberry banana version already has fiber, protein, and iron which makes it a great balanced option for littles.
This blueberry banana cake would even make a great birthday cake! Top with my creamy yogurt frosting or strawberry cream cheese frosting + dye free sprinkles.
FAQ
Either one works!
Yep! You can use oat flour but the muffins might be slightly denser.
Absolutely! Bake this blueberry banana cake into mini muffins by baking for about 10-15 minutes.
Yes. The ripe bananas provide plenty of natural sweetness, but if you prefer a slight more sweetness then I'd add in ¼ cup of maple syrup!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this healthy blueberry banana cake:
Healthy Blueberry Banana Cake
Ingredients
- 2 ripe small bananas mashed, about 1 cup
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose or oat flour
- ½ cup rolled oats or sub with flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½-3/4 cup blueberries fresh or frozen
- ¼ cup maple syrup optional for added sweetness
- optional: 2 tablespoons chia seeds
- optional: 2-3 tablespoons milk if batter seems too thick
Instructions
- Preheat oven to 350°F. In a large bowl, whisk the flour, rolled oats, baking powder, baking soda, cinnamon, salt, and optional chia seeds.
- Then mash the bananas, then whisk in the eggs, melted butter or oil, and vanilla until smooth. Stir until just combined. If the batter seems very thick, add 2-3 tablespoons of milk.
- Gently fold in the blueberries, being careful not to over-mix the batter.
- Spread the batter evenly in the cake pan and bake for 28-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let cool before serving and enjoy.
Notes
- If you'd like to add icing/frosting, then here's an easy yogurt icing you can use!
- Use very ripe bananas with lots of brown spots for the sweetest flavor and softest texture.
- Fresh or frozen blueberries both work well. If using frozen blueberries, add them straight from the freezer to help prevent excess moisture.
- If your batter seems very thick, add 2-3 tablespoons milk to help loosen it slightly.
- If you want to use almond flour, then I'd use 1 ½ cups total instead of just the 1 cup.
- For an extra nutrition boost, stir in 1-2 tablespoons chia seeds or hemp hearts.
- These muffins are lightly sweetened from the bananas, making them a great option for babies, toddlers, kids, and adults. Though, they def taste a bit sweeter with ¼ or ⅓ cup of maple syrup!
- You can make this recipe as regular muffins or mini muffins as well!
- Store extras in the freezer for an easy grab-and-go breakfast or snack throughout the week.
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