Banana Blueberry Cake | Banana Blueberry Mini Bundt Cake Recipe | Eggless Banana Blueberry Cake Recipe

One of the best way to use over ripe bananas is to use it in baking a cake or muffin or Banana bread. No one at My home wanted to eat the ripe banana as such. So, i always use it some make Banana Muffins or Oats Appam. This time I also had some fresh blueberries so I remembered about the banana blueberry cake recipe video which i watched Long back on Tip Hero site and using that as base recipe I skipped eggs and altered other ingredients and tried this Eggless Banana Blueberry Bundt cake.
To my surprise, the cake turned out so perfect, very soft, spongy and no one will say it is a eggless cake, the cake was really light and airy like the egg cakes and it was too delicious. So, to keep this recipe in record I decided to share it here and took some pictures of the warm cake. I used my mini bundt cake pan but you can also use round 8 or 9" pans. You can also use confectioners Sugar Glaze over the cake for even more sweet and deliciousness but I simply dusted with some Icing Sugar.

Banana Blueberry Cake(Eggless) Recipe

Prep Time : 5 Minutes | Cook Time : 25-30 Minutes

Recipe Category : Cakes/Dessert

Makes 4 Mini Bundt Cake

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Ingredients

1. All Purpose Flour   1 and 1/2 cup
2. Baking Powder  1 and 1/2 tsp
3. Baking Soda  1/4 tsp
4. Salt  a pinch
5. Sugar   3/4 cup
6. Banana    2 medium(mashed or puree)
7. Blueberry   3/4 cup
8. Oil     2 tbsp
9. Butter, softened    4 tbsp
10. Vanilla    1 tsp
11. Thick Buttermilk*    1/2 cup

Method
Preheat Oven to 350 F and grease the cake pan with butter and keep ready.
In a mixing bowl, first sift flour, baking powder, baking soda, salt and stir everything well.
In an another mixing bowl, cream butter and to it add sugar and beat until well combined.
Then to it add mashed banana, vanilla, oil and stir well and then add buttermilk and stir well.
Now add the sifted flour-baking powder mixture and gently mix well, do not beat it.
And finally fold in with some fresh blueberries and fill 3/4th of the pan with cake batter and bake it in preheated oven for 25-30 minutes.
Once done, remove the pan from oven, let the cake sit in the hot pan for few minutes and then transfer the cake to a cooling rack and allow to cool.
After cooling, you can enjoy the cake as such or decorate with confectioners sugar glaze.
Notes:
* Instead of buttermilk, you can also use beaten fresh plain yogurt or curd.
I used mini bundt pan and the cake was done in 27 minutes if using round or square pan it will be thin layer and it can be done in 22-25 minutes, so keep an eye.
Do a toothpick test to check whether the cake is done or not.