Are you craving a moist, flavorful cake that's surprisingly easy to make? Look no further! This banana and blueberry cake recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen. It's a delightful blend of sweet bananas, juicy blueberries, and a tender crumb that makes it an ideal dessert for any occasion – or even a perfect treat for a cozy night in. This recipe is a fantastic example of how quick dinner ideas can extend to delicious desserts!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium)
- 1 cup fresh or frozen blueberries
- ½ cup milk (dairy or non-dairy)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your cake bakes evenly and releases easily.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This simple step helps distribute the leavening agents for a light and fluffy cake.
Cream the Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can achieve similar results with a good amount of elbow grease and a sturdy whisk.
Add Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate each ingredient before adding the next.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
Fold in the Fruit:
- Gently fold in the mashed bananas and blueberries. Be careful not to overmix, as this can crush the blueberries and result in a less attractive finished product.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on it!
Cool and Serve:
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking and ensures it cools evenly. Once cool, dust with powdered sugar, or add your favorite frosting for an extra touch of deliciousness.
Tips for the Best Banana and Blueberry Cake:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Check for doneness: Use a toothpick or wooden skewer to check if the cake is baked through. If it comes out clean, it's ready.
- Let the cake cool completely before frosting: This prevents the frosting from melting and creating a messy cake.
Variations:
- Add nuts: Chopped walnuts or pecans would add a delicious crunch to this cake.
- Use different berries: Substitute raspberries, strawberries, or a mix of berries for the blueberries.
- Spice it up: Add a teaspoon of cinnamon or nutmeg for a warm, comforting flavor.
- Make it a loaf: This recipe can easily be adapted to bake in a loaf pan. Adjust baking time accordingly.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-12g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Sugar: 15-20g
This banana and blueberry cake recipe is a simple yet satisfying dessert that’s perfect for any occasion. It's a great recipe for homemade cooking, offering a healthy and delicious alternative to store-bought cakes. Enjoy!