Blueberry Banana Cake

Discover Tess Eden's irresistible blueberry banana cake recipe, a delightful creation that will elevate your dessert game! This cake is not only delicious but also incredibly easy to make, making it a perfect recipe to whip up for this long Easter weekend. With its moist texture, this blueberry banana cake is a must-try treat that will surely impress your family and friends.

This cake is not only perfect for Easter celebrations but can also be enjoyed at any time of the year. Whether you are hosting a brunch, a family gathering, or simply looking to indulge in a sweet treat, Tess Eden's blueberry banana cake is versatile enough to suit any occasion. We love it served warm with a dollop of yoghurt.

So, roll up your sleeves, preheat your oven, and get ready to bake this blueberry banana cake which will become a family favourite in your recipe collection!

VEGAN BLUEBERRY BANANA CAKE RECIPE

YOU WILL NEED:

Cake batter:

2 cups plain flour

1 tsp baking soda

1 tsp baking powder

Pinch of salt

2 tsp cinnamon

¼ cup of brown sugar

3 ripe bananas

¾ cup of oat milk

¼ cup coconut oil

1 tsp vanilla essence

1 Tbsp chia – 2 Tbsp water “Chia Egg”

2 Tbsp apple sauce

½ cup Sujon frozen Blueberries

1 Tbsp flour

Icing:

½ cup icing sugar

Juice of a lemon

¼ cup of butter

Rind of one lemon

Defrosted Sujon berries of your choice to go on top

METHOD

1. Grease a 6inch cake tin and pre heat the oven to 180 degrees.

2. Sift the flour, baking soda and baking powder in a large mixing bowl. Add a pinch of salt. Fold with a wooden spoon before adding brown sugar and cinnamon.

3. To create a ‘Chia egg’, mix 1 Tbsp of chia seeds with 2 Tbsp of water in a small ramekin and set aside to thicken.

4. Take the three ripe bananas and place into the food processor. Pour in oat milk, melted coconut oil and vanilla essence. Blend on high for 30 seconds until well combined. The mixture doesn’t need to be fully smooth as it is nice to have some banana chunks.

5. Once blended fold into the mixing bowl with the dry ingredients. Add in the chia ‘egg’ and apple sauce, mixing until well combined.

6. Toss ½ cup of Sujon blueberries in 1 Tbsp of flour before adding to the cake batter. (this will stop them from sinking into the cake).

7. Pour batter into the cake tin. Tap against the bench top to get rid of an air pockets and place into the oven to bake for 40 minutes.

8. Once fully cooked, leave to cool in the tin. After a few hours, place on a wire rack to add icing and cake toppings.

9. For the icing, mix together icing sugar, lemon juice, vegan butter and blend with a stick mixer. Scoop onto the cake with a butter knife.

   
   

Garnish with Sujon berries and lemon rind.

A special thanks to Tess Eden for creating this mouthwatering recipe and also to BC Blueberries for partnering with us to bring you the very best Blueberries in the world.