Delicious 1-Bowl Blueberry Banana Cake. Bursting with bananas and blueberries making it the most wonderful fluffy and tender cake. Perfect to eat for breakfast, mid-day snack, or dessert. Made with just one bowl and simple ingredients.
TIPS WHEN MAKING THIS CAKE
- Before adding your batter to your pan make sure to oil your round cake pan or line it with parchment paper. This will prevent your cake from sticking to the pan after baking.
- I recommend using overripe bananas for this recipe. Both of the bananas that I used had brown spots on them which made the loaf even more flavorful.
- When you add your flour to your measuring cups make sure to spoon and level your flour. You will want to make sure not to overpack the measuring cups with flour. Adding to much will make your batter overflow when adding it to the cake pan.
- Do not overmix your batter. I like to limit my mixing to 1 minutes at the most. It is okay if there is a little bit of flour left on the sides of your bowl.
- For the blueberries you can either use fresh or frozen blueberries. If you are using frozen blueberries they might bleed their color slightly when you mix them in the batter.
- To test to see if my loaf has been cooked all the way I stick a toothpick in the middle. If it comes out clean then it’s cooked all the way.
WHAT TYPE OF PAN TO USE
For this recipe I used a 9 inch round cake pan. However, if you do not have a round pan I recommend using a 9 x 5 inch loaf pan or a square cake pan. Just be aware no matter what size pan that you use that the batter does touch the top of the pan. There should be about a ½ inch space between the top of the pan and the batter. This will prevent the cake from overflowing while baking.
After pouring your batter into the cake pan add a small sliced banana on top of the batter along with ¼ cup of blueberries. This step is optional but highly recommend it. When you add the bananas on top of the cake they caramelize and give you that extra delicious banana taste.
I suggest storing your leftovers on your counter in an airtight container or wrapped up. Before wrapping it up make sure that the cake is completely cooled. I do not recommend placing the cake in the refrigerator. Putting it in the refrigerator will pull the moisture from the cake and will cause your cake to dry out quickly.
If you are not able to eat the cake in a couple days I wrap it up or place it in an airtight container and freeze it until you are ready to eat it. To reheat my cake I like to pop it in the microwave or oven until it is warm.
This Blueberry Banana Cake is:
Simple to Make
Packed with Blueberries and Bananas
When you make this 1-Bowl Blueberry Banana Cake I would love for you to snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to hear from you!
1-Bowl Blueberry Banana Cake
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/3 cup white sugar, I used cane sugar
- 1/3 cup of softened coconut oil or melted butter
- 1 cup dairy-free milk, I used unsweetened soy
- 1 tsp apple cider vinegar
- 2 small ripe bananas, mashed
- 1 Tbsp vanilla
- 1/2 cup of blueberries, frozen or fresh
- small banana, sliced
- ¼ cup blueberries, frozen or fresh
- Preheat your oven to 350°F. Line your 9 inch round cake pan with parchment paper or spray with non-stick spray and set aside.
- Using a large bowl whisk all of your dry ingredients together, flour, baking powder, baking soda, salt, and sugar together.
- Make a well in the middle of your dry ingredients. Combine the coconut oil, mashed banana, vanilla, apple cider vinegar, and milk.
- Whisk the dry and wet ingredients together for 1 minutes. Do not overmix your batter. Slowly fold ½ cup of blueberries into the batter.
- Pour batter into the cake pan. Evenly place the sliced banana and blueberries on top of the batter. *Be cautious that the batter is not to close to the top of the pan. Otherwise it will overflow while baking.
- Bake loaf for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let completely cool for at least 1 hour before slicing.
Make it Your Own
- I recommend using over ripe bananas for this recipe. It is perfectly okay if there are a couple of brown spots on it.
- Test to see if the loaf is cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through. If there is batter on it I pop it back in the oven for an additional 5 minutes and test it again.
- Have leftovers? Slice your bread and wrap them up individually and pop them in the freezer. To defrost your bread just place it in the microwave!
This looks amazing!! When u said dairy free milk does that mean almond or oat milk?
Thank you Christina! Yes, I usually use soy or almond but oat milk will work great as well.
Can this be made GF? Almond flour or a blend of GF flours?
What can I use in place of apple cider vinegar?
Hi Dishi! You can use lemon juice.
This looks delicious! I’m going to make this. I may have missed it in the recipe, but I am assuming the apple cider vinegar goes with the wet ingredients or, to make a buttermilk alternative, add to the milk first, then combine with the other wet ingredients? Thanks for all that you do! So excited to see the little one! ❤️
Hi Jennifer! Thank you for catching that. The apple cider vinegar goes with the wet ingredients. No need to mix it with the milk separately. Thank you so much 😊
Can i sub. applesauce for the oil, and maple syrup for the sugar? (both added to the wet, not dry, ingredients)?
Hi Caroline. You can definitely substitute the applesauce for oil. However, I think if you were to sub the maple syrup for sugar it would make it to moist. Though, I have not tried that combination so it might work. That is just my guess. I hope that helps 🙂
I always sub applesauce for oil 😉
Can I use regular milk?
Yes you can!
Made this tonight and it was delicious. The whole family loved it!!!
Thank you for making my recipe Corinna.
This is a great recipe! The addition of blueberries really makes this recipe stand out. It’s so much better than all the banana bread I’ve been making this past year. I made this recipe into muffins and sprinkled the tops with large granule sugar prior to baking. Makes 1 dozen muffins, cooking time 30-35 minutes.
Hi Kim! Thank you for sharing. I am going to have to try it as muffins!
I just made this cake..I used whole wheat flour and replaced the coconut oil with applesauce it turned out great thank you so much.
I am so happy you liked it! Thanks for making it!
Hi, thanks for everything you post for us. I’m definitely going to try this. Do you have any recipes for almond or coconut flour? I would love to try that too. Thanks again!!🥰
Of course 🙂 No, but I will work on making some!
I finally made this bread!! It was so easy to make and tastes amazing! Glad I found you and can’t wait to try out some more recipes.
I am so happy you enjoyed it! Thanks for sharing.