Banana & Blueberry Cake
A light, fruity cake bursting with fresh blueberries and mashed banana, finished with a zesty hint of lemon. Every slice is naturally sweetened and loaded with antioxidants from the berries.
Ingredients
- 3 medium Ripe Bananas
- 1 cup Fresh Blueberries
- 1.5 cups Whole-Wheat Flour
- 0.5 cup Plain Greek Yogurt
- 2 large Eggs
- 3 tablespoons Olive Oil
- 1 piece Lemon
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 175 °C (350 °F). Grease and line a 20 cm (8-inch) square tin with baking paper.
- Mash the bananas in a large bowl until smooth. Whisk in the yogurt, eggs, olive oil, vanilla, lemon zest, and lemon juice.
- In a separate bowl, combine the flour, baking powder, and baking soda.
- Fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared tin and spread evenly.
- Bake for 40–42 minutes until the top is golden and a toothpick comes out clean (it may be slightly purple from berries — that is fine).
- Cool completely in the tin before slicing.
- Safety note: For younger toddlers, cut into small fingers or bite-sized squares and check that blueberry pieces are soft enough.
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