Blueberry Banana Cake is one of my very favorite cakes! So tender and moist with a perfect crumb. People never believe me that it is gluten free! I bake this at 7000 feet so if you live at a high elevation and are looking for high elevation recipes this one is perfect! But no worries if you don’t… this turns out perfect at any elevation!
I first developed the original gluten full recipe for this when my kids were young and I was running a home daycare. This cake is perfect for young kids! You can make it vegan, low sugar and with no refined sugar. At Kat’s Cupcakes I get asked to make this for a first birthday cake by many moms who want a healthier alternative to a smash cake.
Once I became gluten free I still wanted this cake. So I developed a lovely version of it gluten free. To tell you the truth… I love it even more gluten free! The secret to this having a perfect texture is the buckwheat! Buckwheat does not have any gluten even though it has wheat in the name. It is a whole grain and is lower on the glycemic index than other gluten free grains. It is so full of nutrients! For some reason buckwheat has a way of holding onto liquids so it helps keep your baked goods soft and moist.
This cake freezes wonderfully! It makes a great low sugar dessert, or a to die for breakfast with a cup or tea or coffee! Give this cake a try and let me know how you like it!
If you don’t feel like baking it… you can order one that I have baked at my Etsy Shop.
- 3 medium bananas smashed
- 3 fresh local eggs or egg replacer for three eggs
- 2 Teaspoons vanilla
- 1 Tablespoon lemon juice
- 2 Tablespoons honey or agave for vegan
- 1/2 Cup light olive oil, or coconut oil melted
- 2/3 Cup brown sugar or 1/3 cup honey
- 1 Cup Buckwheat flour
- 1 cup Kat’s Gluten Free Cake Flour Mix
- 1 Teaspoon baking soda
- 1 and 1/2 Teaspoons baking powder
- 1 Teaspoons xanthin gum
- 2 Teaspoons lemon zest
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon nutmeg
- 1-2 Cups blueberries
Preheat oven to 350 and grease desired pan size.. see below.
Put all the wet ingredients in the bowl of a stand mixer and beat on medium speed until well mixed. In a separate bowl sift together the dry ingredients. With the mixer on low add the dry ingredients 1/4 cup at a time. Beat on medium until thoroughly combined. Stir in blueberries gently by hand. Scoop into prepared pans and bake until golden brown on top and a toothpick comes out clean.
This cake can be made in several different sizes.
one 9×13 pan… bake 40-45 minutes
two 8×8 square pans… bake 30-35 minutes
one bunt cake pan… bake 50-55 minutes
If you freeze this make sure to unwrap it when thawing. If not it will get to wet.