We had lots of very ripe bananas to use up so I decided to make a banana cake. We also had some blueberries in the fridge so I thought we should mix them together and make a banana and blueberry cake. The cake was really soft and moist. I used my dairy-free spread called Pure Sunflower but you can make the cake with normal unsalted butter too.

This is how I made it:

1. My mummy turned on the oven to 170°C.
2. In a large bowl I mixed 1 cup of flour, 1 teaspoon of baking soda (bicarbonate of soda) and a pinch of salt.
3. I mashed 4 bananas in a bowl (you can use a fork or a stick blender) and added 1 teaspoon of vanilla extract.
4. In another bowl I mixed half a cup of soft butter with 3 Tbsps of  soft brown sugar until was creamy. Then I added 3 eggs, one by one, with a spoonful of the flour mixture and stirred them together. I poured this into the flour then added the mashed bananas. I mixed everything together then added 1 cup of blueberries.
5. I greased and lined a cake tin then I carefully poured the batter into the tin.
6. I asked my mummy to put the tin in the oven and after 30 minutes we checked whether it was cooked through (she put a metal stick in the middle of the cake – it came out with crumbles so it wasn’t ready yet).
7. She put the cake back into the oven for another 15 minutes. Then it was ready. I switched off the oven, then opened the door and let the cake cool down in the oven. Then we took the cake out and turned it out onto a wire rack.
8. When the cake was cooled I dusted it with some icing sugar mixed with cinnamon.

Tips

• You can use dried blueberries if you don’t have fresh ones.
• You can make this cake with other berries too such as raspberries, blackberries, cranberries and  blackcurrants.
• The cake was very sweet – next time I won’t add any sugar to it, the ripe bananas are sweet enough for me!
• This cake was so soft that it felt fresh even the next day and the next day…