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I’ve had a few requests for the recipe for my Banana and Blueberry cake so I’m posting it here. Just a few things to note: as I make it, the cake contains no added sugar, I use Splenda™. This is an artificial sweetener that you can use measure for measure like sugar. So if you prefer sugar just substitute the same quantity. Also you can make this cake using sultanas instead of blueberries if you prefer. I also used Flora ProActiv, a cholesterol lowering margarine but you can use any margarine or butter if you prefer.


2 tbsp melted margarine/butter

3/4 cup Splenda™/sugar

1 1/2cups of self-raising flour

2 ripe bananas roughly mashed (not a complete mush, you want it to be chunky)

1/2 cup frozen blueberries (or sultanas)

2 Extra Large Eggs (weigh more than 73g each)

1/2 cup milk (I used low fat A2 milk but you can use your favourite one)

1 tsp cinnamon powder

1/2 tsp vanilla bean paste.



Place the dry ingredients (flour, Splenda™, cinnamon in a bowl and mix well. In another bowl add the melted margarine, then the vanilla paste, then the milk and finally the eggs and mix well.

Add the frozen blueberries to the dry ingredients and mix so they are coated. Make a well in the centre and add the mashed banana and then add the wet ingredients to the bananas, stirring all the time. When these are mixed, gently stir the well mixture so that it picks up the dry ingredients and incorporates them  into the mix. Do not over mix or the cake will become tough. Mix it just enough so that it is thoroughly mixed and no more.

Grease a silicon loaf tin and pour the mixture into it. Cook in the middle of a fan-forced oven for 40 – 45 minutes at 180deg C. The cake is cooked when a skewer placed in the thickest part comes out dry. Let the cake stand for 2 or 3 minutes once you take it out of the oven then loosen the sides with a knife and turn out onto a cooling tray.

I hope you enjoy it. I like it sliced with a bit of margarine or butter on it.