Blueberry and banana bundt cake

Blueberry and banana bundt cake


4 eggs
3/4 cup brown or rapadura sugar
1 ripe banana, squashed
1 teaspoon of vanilla paste or seeds of 1 vanilla bean
1/4 cup of olive oil
2 tablespoons unsweetened Greek yogurt
1-2/3 cup of 00 flour, sifted
1 and 1/2 tablespoon of baking powder
Zest and juice of 1 lemon
1 cup of blueberries

Preheat your oven to 180 C, conventional
Mix eggs and sugar until fluffy, add banana, oil, yogurt, vanilla, lemon zest and juice, flour, 2/3 of the blueberries and mix well. Pour mixture into a greased bundt tin, top with remaining berries and bake for 35-40 minutes until golden and a skewer inserted into the middle comes out clean. This is wonderful slightly warm or at room temperature, but don’t cut it when it’s still hot for a better flavour and texture. Always cool cakes on a wire rack

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