Blueberry and banana cake

Name: Blueberry and banana cake
Prep time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 parcel baking powder; 250 g cane sugar; 1 tsp vanilla paste; 300 g white flour; 3 eggs; 3 bananas; 200 g blueberries; 1 ¾ dl rapeseed oil

desserts Baking sweet summer

Total: 50 min. | Active: 20 min.

vegetarian, lactose-free

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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.

Nadja - LouMalou

Ingredients

for 12 pieces

Cake mixture
300 g	white flour
1 parcel	baking powder
200 g	blueberry
250 g	cane sugar
1 ¾ dl	rapeseed oil
3	eggs
1 tsp	vanilla paste
3	bananas, mashed

How it's done

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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