Blueberry and banana cake
A fruity take on a classic Mary Berry recipe - especially good for using up overripe bananas. The addition of coconut makes it a little more exotic and the coconut curls on the top are the icing on the cake as it were!
Equipment
- Food mixer
- Loaf tin with grease-proof liner
Ingredients
- 100 g Butter or margerine softened
- 160 g Golden caster sugar
- 2 Eggs
- 2-3 Over ripe bananas
- 50 g Desiccated coconut
- 225 g Self raising flour
- 1 tsp Baking powder
- .5 tsp Vanilla essence
- 75 g Blueberries
- 1 tbsp Greek yoghurt
Instructions
- Add the sugar and butter/margarine into the mixing bowl and cream until smooth then slowly beat in the eggs
- Mash the bananas and add them to the bowl with the vanilla essence and slowly mix. Then add the Greek yogurt.
- Next add the flour and beat until smooth. Finally stir in the blueberries and desiccated coconut.
- Put the mixture into the loaf tin and sprinkle with the coconut flakes.
- Bake for about an hour until well risen and golden. You will know when the cake is cooked when a fine skewer comes out clean.
- Leave the cake to cool for a few minutes then take out to the tin to cool on a wire rack. Serve a slice with a nice cup of tea!!
