Blueberry Banana Cake Food

HEALTHY BLUEBERRY AND BANANA CAKE

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!

BLUEBERRY-BANANA COFFEE CAKE

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.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

BLUEBERRY BANANA BREAD

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.

BLUEBERRY BANANA LOAF

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 9x5-inch loaf pan.
• In a bowl combine the flour with the next 4 dry ingredients.
• In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
• Add in eggs, and beat well (about 2-3 minutes).
• Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
• Fold in the blueberries.
• Transfer to prepared baking pan.
• Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.

HEALTHY BLUEBERRY BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour and mix.
• Add blueberries and gently fold into mixture.
• Pour the batter into a greased 9 x 5-inch (23 x 13 cm) bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving.
• Enjoy!

FAVORITE BANANA BLUEBERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
• In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
• Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

BLUEBERRY BANANA SNACK CAKES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas; continue beating until well mixed.
• Add flour, baking soda and salt.
• Beat at low speed until moistened.
• By hand, stir in blueberries.
• Spoon into paper-lined muffin cups until about 3/4 full.
• Bake for 25-30 minutes or until a toothpick comes out clean.
• After cooling, sprinkle with powdered sugar, if you want.

BLUEBERRY-BANANA BREAD

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.

BLUEBERRY BANANA CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour the cake pan.
• Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
• Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
• Add the butter mixture to the flour mixture. Combine until just mixed.
• Fold in the bananas and blueberries.
• Carefully pour the batter into the prepared pan.
• Bake for 50 minutes or until a cake tester comes out clean.

VEGAN BANANA AND BLUEBERRY CAKE

Steps:

• Combine mashed bananas, sugar, oil and almond milk and stir until combined. Gradually add S/R flour and spices, stirring constantly. Add berries, and only stir them in lightly as to not make the colour seep.
• Pour into a oiled (rice bran oil will do) round cake tin, or square, or triangle, whatever does your fancy, and then sprinkle with Brown linseeds and a bit of cinnamon.
• I cook this cake for about 40-50mins at 185 degrees, however everyones oven is slightly different, so just cook it until you can poke a knife into it and withdraw without any mixture stuck to the knife.

BANANA, BLUEBERRY AND CHOCOLATE CAKE

Steps:

• Set the oven to 140/120 c fan and grease your cake pan
• Melt the milk chocolate for the cake and pour into a circle (smaller than your pan) onto a baking sheet and freeze until set (1 hour)
• Whilst your chocolate is setting make the batter: cream the butter and sugar until light and fluffy
• Add the eggs one at a time then mix in the flour
• Now stir in the baking powder, vanilla and blueberries (dust the blueberries with flour so they don't sink to the bottom)
• In a seller are bowl mash the bananas with a fork and then add to the batter
• Mix in the white chocolate then cool in the fridge for the rest of the time your milk chocolate circle takes to set
• Pour half the batter into your cake pan and then place the chocolate circle on top
• Pour the rest of your batter on top of the circle and put into the oven
• Cook for 1 3/4 hours or until your cake tester comes out clean (if your mixture is very heavy or wet place some foil on top of the pan as it might start to burn whilst baking if it takes longer)
• Whilst cooling heat but DO NOT BOIL the measured double cream and pour over the remaining milk chocolate whilst hot
• Place a plate over the cream and chocolate and leave for ten minutes
• Stir the cream and chocolate until it forms a ganache and drizzle over your cake in any pattern (I chose zig zags)
• Vigorously whisk the remaining cream if using double until stiff peaks form, if using whipped slip to step 15
• Pipe or squirt your cream on top of the cake in little peaks around the sage then add a blueberry or banana slice if desired