Blueberry and banana cake

Blueberry and banana cake

Total: 50 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / piece: 351 kcal
, Fat: 16 g
, Carbohydrate: 45 g
, Protein: 5 g

This cake makes a delicious, sweet treat for your picnic basket. Or one of the many summer events at school, nursery or work. It also makes a great dessert after a BBQ or a mid-afternoon snack at the play area. This practical cake can also be cut up into small squares and is easy to transport. Wrapped neatly in foil, it can be easily stored in the fridge for around 3 days. What's more, it's super quick to make.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

300 g white flour
1 parcel baking powder
200 g blueberries
250 g cane sugar
1 ¾ dl rapeseed oil
3 eggs
1 tsp vanilla paste
3 bananas, mashed
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One rectangular baking tray (approx. 20 x 25 cm), greased or lined with baking paper.

How it's done

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Cake mixture

Mix the flour and baking powder in a bowl, mix in the blueberries. Combine the sugar with the oil, eggs and vanilla paste, mix in the bananas. Add to the flour, mix well using the dough hook on a hand mixer. Transfer the cake mixture to the prepared tin, smooth down.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Insert a wooden skewer to check whether the cake is cooked through.

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