I like to use a bundt pan when baking this cake. A standard cake pan could also be used. If using a different pan, simply adjust the cooking time as needed, removing the cake from the oven as soon as a toothpick inserted in the middle comes out cleanly.
Course: Breakfast, Dessert
Cuisine: American
Author: Jennifer from 1840 Farm
Ingredients
3ouncesbutter, melted
2medium bananas (approximately 6 ounces), grated
1/2cupsugar
1/2cupbrown sugar
2Tablespoonsvanilla extract
1large egg
1cup(5 - 6 ounces) fresh blueberries
ΒΌcupbuttermilk
2cupsAll-purpose flour
1teaspoonbaking soda
1/2teaspoonsea salt
Instructions
Preheat the oven to 350 degrees Fahrenheit and prepare a bundt pan by spraying lightly with pan spray or brushing with melted butter and dusting with a fine coating of flour. Place the bundt pan on a baking sheet and set aside as you prepare the batter.
In a large mixing bowl, combine the melted butter, grated bananas, sugar, brown sugar, vanilla, egg, stirring until combined. Add the blueberries and buttermilk and mix until smooth. Add the flour, baking soda, and salt and stir just until combined.
Transfer the batter to the prepared bundt pan. Place the cake in the middle of the oven and bake 45 to 60 minutes, adjusting baking time as needed if not using a bundt pan. The cake is done when it has developed a light brown color and a toothpick inserted into the middle of the cake comes out clean. The baking time required for this cake can vary due to the inclusion of fresh berries. If they are particularly ripe and juicy, the cake may require a few extra minutes to bake.
Allow the cake to cool for 10 minutes in the pan before inverting on a wire rack to cool completely. Serve warm or at room temperature, dusting with a bit of powdered sugar if desired.
Notes
This cake can be stored for several days covered at room temperature. A warm slice of cake topped with vanilla ice cream is delicious for dessert and slices are delicious toasted and topped with a pat of butter for breakfast.