Blueberry Banana Cake

  • Yield 16 servings

This cake makes a glorious breakfast, or serve as an afternoon snack with a cup of coffee.


3 cups flour
2 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
3 -- eggs, beaten
2 cups mashed ripe bananas
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1 cup fresh or drained canned blueberries


  1. Blend the flour, sugar, baking soda and salt in a bowl.  Whisk the oil, buttermilk and eggs in a bowl.  Add the oil mixture to the flour mixture and stir just until moistened; do not overmix.  Stir in the bananas, pecans and vanilla.  Fold in the blueberries.
  2. Spoon the batter into a greased and floured 10-inch tube pan.  Bake at 350F for 1 hour and 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes.  Remove to a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).





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