I still remember the banana cakes my grandma made when I was a little girl. They smelled incredible coming out of the oven and always tasted delicious. I’ve made this Banana Blueberry Yoghurt Cake several times for my daughter now – the yoghurt and oil keep the cake moist, and the blueberries have been added as Miss E is obsessed with them…
It’s a little less sweet than normal cakes as it is sweetened with honey. This really brings out the fruit flavours while making it healthier for the kids (and grownups too of course). I like to cut it into small squares as a treat for morning or afternoon tea snacks. Would love to hear how it goes if you bake it, let me know and comment below!
Banana Blueberry Yoghurt Cake
- 2 ripe medium-sized bananas, mashed
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil (you can use other varieties if you prefer)
- 1 cup plain yoghurt (I used Greek yoghurt)
- 3 tbsps runny or raw honey
- 1 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/4 cup blueberries (can be fresh or frozen)
Preheat oven to 180 degrees celsius. Mash the bananas in a mixing bowl. Add all the wet ingredients into the bowl (egg, vanilla extract, oil, yoghurt, honey) and mix together.
Add sifted flour and baking soda, then stir until just combined (be careful not to overmix). Gently stir in the blueberries.
Pour mixture into a greased cake tin – I like to use a springform tin and place baking paper in the base of it so that it lifts out easily – and bake for 20-25 mins or until top of the cake is golden and cake is cooked through.
Image / NZ Real Health