The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe.
Generally I consider myself to be a pretty thrifty shopper when it comes to anything for the home or photo/cake props. I think I’ve only paid full price ONCE for a cake stand, and it’s one that I’ve used a whole two times. Not worth it, right? So, I tend do do most of my shopping at thrift shops or discount stores like Homesense. Every once in a while I get suckered in at an antique shop and that’s exactly what happened with this cake stand.
While I was in Sydney, my sister took me to this massive (and amazing) antique store called Mitchell Road Antiques. I think we probably spent like 3 hours in there and still didn’t see everything. They have some killer mid-century modern furniture that I wish I could have fit into my suitcase. But alas, I stuck to smaller bits and pieces.
My sister and I both had our eyes on this pretty cake plate, but she graciously said that I should buy it because I bake more cakes than she does (lol). I loved the vintage vibe of it and had to have it. Totally worth the $25 price tag, or so I thought. It actually might be the only thing I bought from there now that I think of it… Anyhow.
The very next day, and I’m not even kidding you, we saw the exact same cake plate at the Paddington Markets for $2. $2!! Except that it was actually less, because the guy let us take 4 different items, whatever we wanted, for a total of $5. Seriously. Wtf Mitchell Road Antiques?! Not cool.
Did I feel ripped off?? Hellllll yes. But ultimately I was glad that my sister was able to get one as well and really, it was worth the $25 to me, so whatever. We literally saw the exact same cake plate a third time at a thrift store a couple days later for $2 again. Whatever! Mental note to stay away from “antique” shops in the future.
Anyhow, enough of my rambling, onto this pretty Blueberry Banana Cake!
Evidently I have a theme when it comes to making desserts for my mom’s birthday. I hadn’t realized it until this year, but three years in a row now I’ve made a blueberry something or other. I know that my mom prefers berry flavored desserts over chocolate, and I know she doesn’t like the seeds most berries have, so it’s a natural choice. Not that anyone is complaining, mind you. I actually think blueberries are now overtaking raspberries as my favorite berry.
The most common companion to blueberry seems to be lemon, but I wanted to try something a little different. Seeing as how blueberry banana happens to be one of my favorite smoothie combos, I figured I’d give it a shot in cake form to see if it works. Spoiler: It works! Ridiculously well actually.
How to make this Blueberry Banana Cake recipe
It’s very important to use overripe bananas for this banana cake recipe. If they’re not overripe, the flavor own’t be as strong. It really makes a huge difference! Banana’s have a very short shelf life for me, as soon as there are brown spots I consider them inedible, but you really want to wait until they are super soft and have a lot of brown on them.
You can also use frozen and thawed bananas instead if you stash them in your freezer like I do. Be sure to bring them to room temperature first though and do not drain the liquid.
I use cake flour in this recipe instead of all-purpose flour which is what I typically use. Bananas can have a tendency to make the cake more dense so the cake flour helps to counteract that a bit. It’s not the end of the world if you don’t have any though. All-purpose should work fine too.
I used fresh blueberries in this cake but you can use frozen (not thawed) as well. Either way, be sure to coat them in flour to help prevent sinking. This will sometimes happen regardless of your berry coating efforts, but thankfully the layers aren’t super tall so if there is any sinking it shouldn’t be too bad.
The banana flavor in this cake is delicious and it goes amazingly well with the blueberries!! I love this combo. The tangy cream cheese frosting was a must for this Blueberry Banana Cake recipe. It complements the cake layers perfectly well.
If you’re looking for a delicious and easy banana cake recipe, this one is for you!
Looking for more Banana Desserts?
- Banana Chocolate Chip Cake with Peanut Butter Frosting
- Chocolate Chip Banana Bread
- Nutella Banana Cake with Hazelnut Meringue
- Banana Split Cake
Notes & tips for this easy Banana Cake recipe:
- Apr 14, 2022 – Cream Cheese Frosting recipe revised to make a more stable frosting.
- Be sure to use very overripe bananas for best flavor. You can also use frozen and thawed bananas instead if you stash them in your freezer like I do. Be sure to bring them to room temperature first though and do not drain the liquid.
- Be sure to coat your blueberries in flour before folding them into the batter so that they don’t sink!
- You can use frozen blueberries instead of fresh ones, but do not thaw them first.
- You can substitute any other berry if you prefer, or leave the berries out altogether for a simple and easy banana cake.
- Alternatively, you can use chopped nuts if you prefer. Chopped walnuts would be perfect!
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Blueberry Banana Cake
Ingredients
Blueberry Banana Cake:
- 2 cups cake flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup overripe bananas mashed, approx. 2 medium
- 1/2 cup buttermilk room temperature
- 1 cup blueberries fresh or frozen, tossed in 2 tsp cake flour
Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 1 cup cream cheese 8oz, full fat, chilled, cubed
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- cornstarch or meringue powder optional
Instructions
Blueberry Banana Cake:
- Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk cake flour, baking powder, and salt. Set aside .
- Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas and mix until well combined.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Gently fold in blueberries, being careful not to break them.
- Spread batter evenly into prepared pans and bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cream Cheese Frosting:
- Using a stand mixer or hand mixer beat butter until pale and creamy.
- Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
- Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
- If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
- Run mixer on low for a couple of minutes to remove any air bubbles.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Use the remaining frosting to frost the cake, and do a rustic swirl on the sides and top with an offset spatula if desired.
- Top with fresh blueberries and thyme sprigs if desired.
Mirtha Hernandez says
I couldn’t decide what cake to make for my Mom’s birthday this Saturday, and I think this is perfect!!!! and since you made it for your Mom’s birthday, I think it’s meant to be. Thank you!!!!
Olivia says
Yay! So glad you’re going to try this one. Let me know how your mom likes it 🙂
Kareena says
I was wondering if there is something else I could use to replace the buttermilk? Thank you
Olivia says
Hi Karen! You can use regular milk.
Louisa says
I wanted you to know that although I’ve baked for years your blog has renewed my love for baking. I have always hated boxed cakes and finding your recipes have made me and my family like cake again. Can’t wait to try this one. Thank you.
Olivia says
Hi Louisa! Thank you so much for this sweet comment, you totally made my day 🙂 I am so excited that you’re trying (and liking) my recipes. This one is a particular new fave, so I hope you like it!
Elli says
My daughter’s favourite fruit mix. However my munchkin is a dairy free lass, do you think coconut yoghurt would work instead of buttermilk?
Olivia says
Hi Elli! I think that should work, though it is a bit thicker than buttermilk (I assume). Can you thin it out with a dariy free milk? Or just use a dairy free milk in place of the buttermilk?
Beth says
Hi…that’s a very tall cake to only be 3 layers… and the frosting was enough for all that? It’s sounds delicious and looks amazing.
Olivia says
Hi Beth! It’s only a 6″ round so it’s a taller/smaller cake. Would work as two 8″ rounds though. And yes, that’s enough frosting, but you can make more if you like 🙂
Candice says
Beautiful! I am going to make as instructed but assuming the blueberries could be left out for a plain banana cake.
I love the light and fluffy appearance of the cake and sometimes I crave banana cake. Thanks.
Olivia says
Hi Candice! Yes, you can totally leave the blueberries out 🙂 I’ve made this as a pure banana cake before and it’s delicious.
Mary says
What amount of nuts should I use? Could I add the nuts with the blueberries and bananas?
Olivia says
Hi Mary! You could add nuts, I think that would be delicious! Be sure to coat them with flour as well and fold them in with the blueberries. How much you add is a matter of preference, anything up to 1 cup should be fine. I think walnuts would go well 🙂 One thing to keep in mind though is that this will increase the amount of batter. If your cake pans are 3″ tall this won’t be an issue, but you might want to plan making cupcakes with any extra batter. Don’t fill the pans more than 2/3rds full.
Heather says
Hi! Could you use this for cupcakes? If so, how long to bake? Sounds delicious….
Olivia says
Hi Heather! Yes, cupcakes should work fine! I actually haven’t made cupcakes in ages, but I’d say to start checking them at 15mins.
Liz says
I made mini cupcakes and 10 min was all it took.
Olivia says
Perfect, thanks for the info Liz!
Scott says
Could I use 2 round 9″ pans as opposed to 3 6″ pans or would there be too much batter? Also, dumb question (I’m brand new to baking haha) but does this have to be kept in the fridge because of the cream cheese frosting or can it sit out? Thanks!
Scott says
Sorry I just saw your response to my original question now, not sure why it wasn’t popping up for me before.
Olivia says
Hi Scott, no worries! Regarding the frosting — the cake can sit out for a good few hours, but I would store it in the fridge otherwise.
Scott says
Would using 2 round 9″ pans work ok or would there be too much batter for that? Thanks!
Olivia says
Hi Scott! The recipe (as is) will work for two 8″ rounds, but I feel like the layers would be too thin in 9″ rounds. You could try to 1.5x the recipe. Just be sure to fill the pans no more than 2/3rds full. I hope that helps!
Scott says
It helps a lot, thanks!
Julie says
Did you try this with two 8 inch rounds instead? Did it turn out? How long did you bake for?
Olivia says
Hi Julie! I haven’t tried it myself, but wanted to reply in case Scott doesn’t see your message. Baking time should be very similar — approximately 30mins, but start checking them at 25mins to see.
Caitlin says
I used 9″ and made 4 thin layers– still delicious!
Olivia says
So glad you liked it!! 🙂
Anuradha says
I live in India and we don’t get blueberries here. However I do have a packet of blueberries. Can I soak them in hot water for a bit and use those instead of fresh?
Olivia says
Hi Anuradha! You mean dried blueberries? I’ve never used them but you can give it a try!
Poonam says
Can this cake be frozen? If so, for how long?
Olivia says
Hi Poonam! Yes you can freeze it, but I recommend it’s wrapped in something airtight. You can store it up to a month that way.
glenda says
I have a question about the frosting. The cream cheese frosting ingredients do not list “nutmeg”, but the instructions say to beat it in. Can you please clarify if nutmeg is added to the frosting.
Thanks,
Olivia says
Hi Glenda! My bad, thanks for catching that! I’ve updated the recipe instructions, there is no nutmeg 🙂
Beth @ bethcakes says
Gorgeous cake, Liv! Love this flavor combo. Such a pretty cake plate (despite the differences in price tags haha), antique shops have the best stuff. 🙂
Olivia says
Thanks so much Beth!
Tammy says
Thanks for the recipe…can’t wait to try it! Looks like it is gonna be dilish!
Olivia says
It is delicious!! I hope you like it 🙂
Cindy Rodriguez says
Awwww-mazing! Not only is this a gorge cake but the blending of blueberries and bananas sound incredibly delicious. Plus, you have such a pretty cake plate to boot!
Olivia says
It’s such a delicious combo! I was honestly a bit surprised at just *how* good it was.
Kim @ The Baking ChocolaTess says
Gorgeous Cake! I want a huge slice! 😉
Olivia says
Thanks Kim! I wish I could send one your way 🙂
Samiyah Hudson says
Wow! I can’t wait to try this
Olivia says
I hope you like it!
Laura says
Can you make this with gluten free flour?
Olivia says
Hi Laura! I haven’t tried to bake it with GF flour, but it *should* work as long as you get the proper GF flour blend as a substitute.
Karen says
This cake looks delicious. I cannot seem to get it to pin on my pinterest account.
Olivia says
Hi Karen! I know, I’m sorry. There’s a Pinterest bug right now where you can’t pin from my blog. Reaaaally wish they’d fix that already. Here’s a pin link to repin if you like 🙂
https://www.pinterest.com/pin/56787645284867749/
Olga says
Really awesome recipe… That cut is stunning
Olivia says
Thank you Olga! It’s really delicious. I hope you try it! 🙂