Blueberry Banana Cake

Blueberry Banana Cake

The Spruce / Rachel Riesgraf

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 16 servings
Nutrition Facts (per serving)
175 Calories
8g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 175
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 72mg 24%
Sodium 190mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Protein 3g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack. 

This cake was made in a cathedral Bundt cake pan, but you can use any Bundt, cake, or loaf pan.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 4 bananas (very ripe, mashed)
  • 1 cup blueberries (rinsed and dried)

Steps to Make It

  1. Gather the ingredients.

    Blueberry Banana Cake ingredients

    The Spruce / Rachel Riesgraf

  2. Preheat the oven to 350 F. Grease and flour the cake pan.

    greased and floured bundt pan

    The Spruce / Rachel Riesgraf

  3. Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.

    Combine the flour, baking soda, and salt in a large bowl

    The Spruce / Rachel Riesgraf

  4. Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.

    butter, sugar, vanilla and egg in a bowl

    The Spruce / Rachel Riesgraf

  5. Add the butter mixture to the flour mixture. Combine until just mixed.

    batter in a bowl

    The Spruce / Rachel Riesgraf

  6. Fold in the bananas and blueberries.

    Fold in the bananas and blueberries into the batter in the bowl

    The Spruce / Rachel Riesgraf

  7. Carefully pour the batter into the prepared pan.

    cake batter in a bundt pan

    The Spruce / Rachel Riesgraf

  8. Bake for 50 minutes or until a cake tester comes out clean.

    Blueberry Banana Cake

    The Spruce / Rachel Riesgraf

Tips

This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:

  • First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
  • You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
  • To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
  • When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
  • This recipe can be baked in a Bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).

Recipe Variations

Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please:

  • Add walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
  • Add chocolate chips or shaved chocolate on top for decoration and flavor.
  • Layer a streusel topping before baking, which will create a sweet, crispy outer crust.