Banana Blueberry Zucchini Cake Food

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BLUEBERRY BANANA BREAD



Blueberry Banana Bread image

Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter.

Provided by STILLSWEET43

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 55m

Yield 15

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  • Mix flour, baking soda, and salt together in a bowl.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 31.2 g, Cholesterol 41.1 mg, Fat 7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.1 g, Sodium 215 mg, Sugar 16.4 g

HEALTHY BLUEBERRY AND BANANA CAKE



Healthy Blueberry and Banana Cake image

This is based on another recipe which I modified for our taste. It's very moist with a great banana flavour (as long as you use really overripe ones). Because there is not a lot of sugar, most of the sweetness comes from the bananas; it is not intended to be an overly sweet cake so please don't give this recipe a poor review simply because you are expecting it to be sweeter. Having said that, it still makes a really nice afternoon tea while being quite low in saturated fat for a cake and full of fruit. You can try adding more sugar if you like but of course then it won't be as healthy. :)

Provided by Sooty_Cat

Categories     Dessert

Time 1h5m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 8

400 g bananas, very ripe
2 cups self-raising flour
1 teaspoon baking powder
1/3 cup brown sugar
1/3 cup sunflower oil or 1/3 cup low-fat butter
1/3 cup low-fat milk
2 eggs
1 punnet fresh blueberries

Steps:

  • Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it.
  • Mash bananas with a fork.
  • Sift baking powder and flour into a bowl and then stir in the sugar.
  • Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture.
  • Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter.
  • Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes.
  • Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
  • Serve with sweetened cream or ice cream for a yummy afternoon tea!

Nutrition Facts : Calories 297.4, Fat 10.9, SaturatedFat 1.7, Cholesterol 47, Sodium 467.6, Carbohydrate 45.6, Fiber 2.4, Sugar 16.5, Protein 5.6

ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING



Zucchini-Banana Cake with Cream Cheese Frosting image

Take advantage of zucchini season and bake up this warmly spiced snack cake today.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h50m

Yield 9

Number Of Ingredients 16

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 medium)
1 cup shredded zucchini (1 medium)
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla
4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
  • In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
  • Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
  • In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g

BLUEBERRY-BANANA COFFEE CAKE



Blueberry-Banana Coffee Cake image

This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.

Provided by Lena

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 22

vegetable oil cooking spray
2 cups fresh blueberries
2 bananas, mashed
2 large eggs
2 tablespoons flax seed meal
2 tablespoons wheat germ
1 cup all-purpose flour
1 cup rolled oats
1 cup whole milk
½ cup white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 cup confectioners' sugar
3 teaspoons whole milk, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
  • Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
  • Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
  • While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56.9 g, Cholesterol 38.3 mg, Fat 17.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 216.2 mg, Sugar 38.2 g

BLUEBERRY-BANANA BREAD



Blueberry-Banana Bread image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h15m

Yield 6 to 8 Servings

Number Of Ingredients 13

Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
  • Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE



Fat-Free Lemon Blueberry Zucchini Cake image

A moist, delicious, guilt-free sweet treat.

Provided by Me

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 12

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 (8 ounce) container fat-free blueberry yogurt
1 cup brown sugar
1 cup white sugar
¾ cup fat-free egg substitute
1 lemon, zested
1 teaspoon lecithin granules
2 cups shredded zucchini, squeezed dry
2 cups fresh blueberries
⅓ cup white sugar
1 lemon, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  • Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
  • Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
  • Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 76.3 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 258.9 mg, Sugar 45 g

BLUEBERRY, ZUCCHINI AND BANANA BREAD



Blueberry, Zucchini and Banana Bread image

This came from my "dibs and dabs" of ingredients that I need to use. I had two zucchini from my brother-in-law, two over ripe bananas and a pint of blueberries left over from another recipe. I liked bread from each of these ingredients but decided to experiment with adding them all together. Overall, I think this came out great and hope those of your trying it will think so too!

Provided by bfalck

Categories     Breads

Time 1h15m

Yield 2 Loaves

Number Of Ingredients 13

3 eggs, lightly beaten
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 teaspoon lemon juice
2 1/4 cups white sugar
2 -3 ripe bananas, mashed
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 pint fresh blueberries

Steps:

  • Preheat oven to 350 degrees. Spray Pam cooking oil in two loaf pans.
  • In a large bowl, beat together the eggs, oil, vanilla, zucchini, bananas, lemon juice and sugar. In a different bowl, mix in the flour, salt, baking powder, baking soda, and cinnamon. Begin incorporating the dry ingredients into the wet. Add 1/4 of the dry ingredients into the wet and mix. When well mixed, add another 1/4th of the ingredients until all have been mixed together. Gently fold in the blueberries. Transfer to the prepared loaf pans.
  • Bake 60 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 2378.4, Fat 64.8, SaturatedFat 10, Cholesterol 279, Sodium 1627.5, Carbohydrate 424.3, Fiber 14.3, Sugar 258.4, Protein 32.8

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

summer's fresh picked blueberries and zucchini are a perfect combination in this easy quick bread. The recipe can be found here: http://lobsterandfishsticks.com/2010/04/20/blueberry-zucchini-bread/

Provided by ChefMamaBlogger

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

2 eggs, lightly beaten
1/2 cup canola oil
2 teaspoons lemon extract
1/2 cup white sugar
1/2 cup brown sugar, lightly packed
1 cup zucchini, grated
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8.5 x 4.5 loaf pan.
  • In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan.
  • Bake 55-65 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 224.3, Fat 10.2, SaturatedFat 0.9, Cholesterol 35.2, Sodium 117.9, Carbohydrate 31.1, Fiber 1.7, Sugar 18.6, Protein 3.1

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

Make and share this Blueberry Zucchini Bread recipe from Food.com.

Provided by kimbearly

Categories     Quick Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 12

3 eggs
1 cup oil
2 cups sugar
2 cups grated and drained zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 cup blueberries

Steps:

  • beat eggs till foamy.
  • add oil,sugar,zucchini,and vanilla.
  • mix lightly.
  • sift dry ingredients together and gradually add to egg mixture.
  • blend well.
  • add blueberries and fold into batter.
  • pour into a loaf pan and bake at 350 dgrees for 45 minutes.
  • check at 30 minutes to prevent burning.

Nutrition Facts : Calories 5245.6, Fat 238.2, SaturatedFat 38.2, Cholesterol 634.5, Sodium 4194, Carbohydrate 725.3, Fiber 20.3, Sugar 422.6, Protein 62

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From rumblytumbly.com


BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM
Set oven to 350F. Lightly grease and flour a 9×13 baking pan. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
From theviewfromgreatisland.com


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