Blueberry Banana Snack Cakes
Bursting with natural sweetness and wholesome flavors, Blueberry Banana Snack Cakes are the perfect treat for any time of day. Made with ripe bananas and juicy blueberries, these moist and fluffy cakes are elevated with a touch of cinnamon for a warm, aromatic kick. This easy recipe comes together in just 15 minutes of prep and features simple, pantry-friendly ingredients like all-purpose flour and your choice of granulated or coconut sugar. Perfectly portioned in a convenient muffin tin, these snack cakes are ideal for breakfast, brunch, or an on-the-go snack. Enjoy them fresh out of the oven or at room temperature, and store extras in an airtight container for up to three days. Try these kid-friendly, crowd-pleasing cakes for a naturally sweet alternative to store-bought treats!
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Recipe Information
Ingredients
- 2 medium ripe bananas
- 1 cup blueberries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.25 cups unsalted butter, melted
- 0.5 cups granulated sugar (or coconut sugar for a healthier option)
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.25 cups milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the melted butter, granulated sugar, egg, vanilla extract, and milk. Mix well until the wet ingredients are fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix to keep the cakes light and fluffy.
Gently fold in the blueberries using a spatula, ensuring they’re evenly distributed throughout the batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the snack cakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve the Blueberry Banana Snack Cakes warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 164.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 181 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
