Best Banana and Blueberry Cake by @luchokooc

55 min

8 servings

🍌

470 g

Ripe banana

🥚

100 g

Eggs

🥛

50 ml

Almond drink

🍦

15 ml

Vanilla essence

🍬

50 g

Sugar

🫒

60 ml

Olive oil

🌾

180 g

Gluten-free oat flour

🫙

8 g

Baking powder

🫐

150 g

Blueberries

  1. Preheat
    • butter

    Preheat the oven to 180°C / 350°F and grease a cake pan with the butter, or line it with parchment paper.

  2. Mash
    • ripe banana

    Mash the 4 ripe bananas in a mixing bowl until mostly smooth.

  3. Add
    • egg
    • almond milk
    • vanilla extract

    Add the 2 eggs, 50 ml almond milk, vanilla extract, olive oil, and sugar to the mashed bananas.

  4. Whisk
    • Eggs
    • Vanilla essence
    • Olive oil

    Whisk the wet ingredients until evenly combined.

  5. Add
    • gluten-free oat flour
    • baking powder

    Add the gluten-free oat flour and baking powder to the bowl.

  6. Fold
    • Sugar
    • Gluten-free oat flour
    • Baking powder

    Fold the dry ingredients into the batter just until no dry flour remains.

  7. Toss
    • blueberries
    • oat flour

    Toss the blueberries with 1 tablespoon oat flour to coat them.

  8. Fold
    • blueberries

    Gently fold the coated blueberries into the cake batter.

  9. Pour

    Pour the batter into the prepared cake pan and level the surface.

  10. Bake

    Bake at 180°C / 350°F for 40 to 45 minutes, until a tester inserted in the center comes out clean.

  11. Cool

    Cool the cake in the pan before slicing and serving.

Best Banana and Blueberry Cake by @luchokooc

55 min

8 servings

🍌

470 g

Ripe banana

🥚

100 g

Eggs

🥛

50 ml

Almond drink

🍦

15 ml

Vanilla essence

🍬

50 g

Sugar

🫒

60 ml

Olive oil

🌾

180 g

Gluten-free oat flour

🫙

8 g

Baking powder

🫐

150 g

Blueberries

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F and grease a cake pan with the butter, or line it with parchment paper.

    🧈butter
    🍰cake pan
    📜parchment paper

  2. Step 2/11

    Mash the 4 ripe bananas in a mixing bowl until mostly smooth.

    🍌ripe banana
    🥣mixing bowl
    🍴fork

  3. Step 3/11

    Add the 2 eggs, 50 ml almond milk, vanilla extract, olive oil, and sugar to the mashed bananas.

    🥚egg
    🥛almond milk
    🍦vanilla extract
    🫒olive oil
    🍬sugar
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/11

    Whisk the wet ingredients until evenly combined.

    🥣mixing bowl
    🥄whisk

  5. Step 5/11

    Add the gluten-free oat flour and baking powder to the bowl.

    🌾gluten-free oat flour
    🫙baking powder
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/11

    Fold the dry ingredients into the batter just until no dry flour remains.

    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Toss the blueberries with 1 tablespoon oat flour to coat them.

    🫐blueberries
    🌾oat flour
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Gently fold the coated blueberries into the cake batter.

    🫐blueberries
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/11

    Pour the batter into the prepared cake pan and level the surface.

    🍰cake pan
    🥄rubber spatula

  10. Step 10/11

    Bake at 180°C / 350°F for 40 to 45 minutes, until a tester inserted in the center comes out clean.

    🍰cake pan

  11. Step 11/11

    Cool the cake in the pan before slicing and serving.

    🍰cake pan

Composition

Ingredients

Types

Fruit, Eggs, Sweeteners, Oils, Grains, Flour, Leavening agents

Ingredients

Ripe banana, Eggs, Almond drink, Vanilla essence, Sugar, Olive oil, Gluten-free oat flour, Baking powder, Blueberries

Notes

Ripe banana (mashed into a puree), Sugar (optional, or sweetener of your choice), Blueberries (mixed with 1 tbsp oat flour)

Allergens

Eggs, Oats

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 42g, Fat: 11g, Fiber: 5g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 310mg, Calcium: 90mg, Iron: 2.1mg, Magnesium: 55mg

Vitamins

Vitamin C: 6mg, Vitamin B6: 0.25mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, fork, whisk, rubber spatula, measuring cups, measuring spoons, cake pan, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Snack, Dessert, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Colombian, Latin American

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Juicy

Flavors

Sweet, Fruity, Banana, Blueberry, Vanilla, Oat

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled cake in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 3 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe airtight container or bag)