Banana and Blueberry Loaf Cake
- Total Time: 1 hour
- Yield: 4
Description
This banana and blueberry loaf cake recipe may look deceptively decadent, but it’s packed with fruit and reasonably low on sugar.
Ingredients
Units
- 3 ripe bananas
- 50g golden syrup
- 2 large egg whites
- 75g margarine
- 175g plain flour
- 1tsp baking powder
- 50g caster sugar
- 200g fresh blueberries
Instructions
- Pre heat your oven to 170 degrees Celsius.
- Mash the bananas and make them as smooth as possible.
- Add the golden syrup and egg whites to the bananas, stir well and set to one side.
- In a separate bowl, sift together the flour and baking powder.
- Chop the butter into pieces, add them to the flour and rub together with your fingers until the mixture resembles breadcrumbs.
- Stir the sugar into the flour and butter mixture, and then add the blueberries. Adding them to the dry mix at the stage allows them to get coated with flour and prevents them from sinking to the bottom of the cake during the baking process.
- Fold the wet banana mixture into the dry mixture until everything is combined.
- Pour the batter into a greased, lined loaf cake tin and bake in the oven for 45-50 minutes.
- Test the cake by inserting a skewer into the centre. It will be sticky, as this is a very dense, moist cake, but should come up without any traces of raw cake batter.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 200
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Frequently Asked Questions
Why does the recipe add blueberries to the dry flour mixture before combining everything?
Coating the blueberries in flour prevents them from sinking to the bottom of the cake during baking. Toss the 200g of fresh blueberries through the dry mixture before adding the wet banana batter — it’s a simple but important step.
How do I know when this dense loaf is actually done?
Test with a skewer after 45–50 minutes at 170°C. The skewer will come out slightly sticky because this is a very dense, moist cake — but it should come out with no traces of raw batter. Don’t mistake a moist crumb for underbaking.
