Banana cake is one of my all-time favourite comfort treats but this is the first time I've ever tried it with blueberries mixed in. This vegan blueberry banana cake has a gorgeous texture and I can't wait for you to try it.
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Ingredients For This Recipe
- Soy milk
- Apple cider vinegar
- Very ripe bananas - using ripe bananas with enhance the flavour. I also used them in my vegan chocolate banana bread.
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Canola oil - this is the same as rapeseed oil
- Vanilla extract
- Fresh blueberries - avoid using frozen blueberries for this recipe
- Powdered sugar
How To Make Vegan Blueberry Banana Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Grease your cake tins and set aside. Then make the vegan buttermilk.
Combine the dry ingredients and the bananas in a mixing bowl.
Add the wet cake ingredients to the mixture.
Fold the dry ingredients into the wet until a smooth cake batter forms.
Add the fresh blueberries.
Pour the cake batter into two loaf cake tins, then bake.
Let the cakes cool.
Make the blueberry glaze. Spoon it onto the cakes.
Tips For Making Vegan Banana Cake
Use Ripe Bananas
Ripe bananas give banana cake a much stronger, defined flavour which is much tastier. They even enhance the texture of the cake.
Don't Over Mix The Batter
This will cause the cake crumb to be dense. You wan't your cake to be light and fluffy.
Frequently Asked Questions
Over mixing banana cake batter isn't advisable. Fold the batter as mixing it too much will quickly will activate lots of gluten. Therefore the cake will be dense and chewy.
How To Store This Blueberry Banana Cake
Store this vegan blueberry banana cake at room temperature for up to three days inside an airtight container.
More Blueberry Bakes That You Will Love
Soft Vegan Blueberry Banana Cake
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 2 large very ripe bananas (mashed)
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 100 g fresh blueberries
- 160 g powdered sugar sifted
- 5 teaspoons water
- 12 g blueberries squashed with spoon
- Preheat your oven to 177 Celsius (350F).
- Secondly, grease two 20cm x 10cm loaf cake tins with vegan butter. Set aside.
Make the banana cake:
- Firstly, make your vegan buttermilk by mixing the apple cider vinegar into the soy milk. Let the buttermilk curdle for 8 minutes. While you are waiting, measure out your other recipe ingredients.
- To a medium mixing bowl, add the bananas, all-purpose flour, granulated sugar, baking powder, baking soda and salt. Combine well.
- Pour in the curdled buttermilk to your dry ingredients along with the canola oil and vanilla extract. Fold the dry into the wet but avoid over mixing. Finally fold in the blueberries.
- Equally, pour the banana cake batter into the prepared tins. Bake them in the centre of the oven for 20 minutes or until a skewer comes out clean.
- Allow the cakes to cool fully in the tins for 15 minutes. Transfer them to a cooling rack.
Make the glaze:
- Add the powdered sugar to a small bowl then add water one teaspoon at a time. The glaze will have a very thick consistency.
- In a separate small bowl, squash the blueberries with the bottom of a fork until they become squashed and juicy. Mix the blueberries into the glaze until it turns a lilac colour.
- Spoon your blueberry glaze over the banana cakes.