Blueberry and banana bundt cake

Blueberry and banana bundt cake


  • 4 eggs

  • 3/4 cup brown or rapadura sugar

  • 1 ripe banana, squashed

  • 1 teaspoon of vanilla paste or seeds of 1 vanilla bean

  • 1/4 cup of olive oil

  • 2 tablespoons unsweetened Greek yogurt

  • 1-2/3 cup of 00 flour, sifted

  • 1 and 1/2 tablespoon of baking powder

  • Zest and juice of 1 lemon

  • 1 cup of blueberries


  1. Preheat your oven to 180 C, conventional

  2. Mix eggs and sugar until fluffy, add banana, oil, yogurt, vanilla, lemon zest and juice, flour, 2/3 of the blueberries and mix well.

  3. Pour mixture into a greased bundt tin, top with remaining berries and bake for 35-40 minutes until golden and a skewer inserted into the middle comes out clean.

  4. This is wonderful slightly warm or at room temperature, but don’t cut it when it’s still hot for a better flavour and texture.

  5. Always cool cakes on a wire rack