I have to say that I absolutely love baked goods of pretty much any kind! I had some bananas that were getting old, but I was afraid to bake the traditional high calorie banana bread, so I developed this healthier version of blueberry banana cake.
Please know that this banana cake is not overly sweet. It’s just sweet enough to be good without being a sweet as traditional cakes or banana breads. It gets it’s sweetness from a little sugar, the bananas, and the blueberries. I also snuck in a little bit of protein from the Greek yogurt.
Keywords: bake bread breakfast
- About 4 medium bananas (420 grams)
- 1 cup (227 g) fat free plain Greek yogurt
- 1/2 cup (61 g) unsweetened applesauce
- 1 tsp vanilla extract
- 2/3 cup sugar
- 1 whole egg
- 2 egg whites
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 2 tsp cinnamon
- Almost 2 cups (140 g) frozen blueberries
Preheat oven to 350ºF.
Either mash the bananas by hand, or take the easy way out and throw them in your stand mixer and turn it on to mash them.
Once the bananas are mashed add in the yogurt, applesauce, and vanilla, and mix.
Next add the sugar and mix.
Add the egg and egg whites and mix.
Add flour, baking soda, baking powder, salt, and cinnamon and mix just until combined.
Fold in the blueberries.
Put in greased Bundt pan (or you could use two loaf pans) and bake for about 60 – 70 minutes. This cake stays very moist so a toothpick won't come out clean.