I made this cake recently when I had some sad looking blueberries languishing in the bottom of the fridge. Of course, as is normal, there were also some sad looking bananas in the fruit bowl (doesn’t everyone have a fruit bowl of depressed bananas?) so a loaf cake seemed like a perfect way to make the best of the fruit.
I’ve made no secret in the past about how much I love a loaf cake. They’re just so easy to whip up, there’s rarely any decorating fuss and they’re perfect to slice up and pop in a lunchbox.
This one came out really well and I was pleased with it. It’s definitely going into the recipe file and will be pulled out again next time I have uneaten fruit to use up!
Buttermilk Banana Blueberry Bread
220g plain flour
1 tsp baking powder
a pinch of bicarbonate of soda
a pinch of salt
115g unsalted butter, at room temperature
225g caster sugar
2 large eggs
1/2 tsp vanilla extract
3 ripe bananas, mashed
Preheat oven to 18c/gas mark 4 and lightly grease and line a 2lb loaf tin.
In the bowl of a stand mixer (or just a large mixing bowl if you prefer to do it the traditional way!) beat the butter and sugar together until light and fluffy. Beat in the eggs, buttermilk and vanilla extract until well combined before beating in the bananas. Gradually add the flour, baking powder, bicarbonate of soda and salt until everything is well combined. Add the blueberries to the bowl and gently toss with a wooden spoon or spatula to combine.
Scoop the batter into the prepared loaf tin and bake in the oven for around 30-35 minutes, until a skewer inserted into the centre of the cake comes out clean.
Once cooked, remove from the oven and leave to cool in the tin for a few minutes before turning out onto a wire rack.
Then make yourself a big pot of tea, put your feet up with a good book or magazine and enjoy a nice big slice!