Healthy Blueberry Banana Cake
This blueberry banana cake is soft, moist, and easy to make with ripe bananas and blueberries. Perfect for breakfast, snacks, or dessert.
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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