Banana-Blueberry Oat Cake
A moist and flavorful cake combining ripe bananas and fresh blueberries, topped with creamy buttermilk frosting and garnished with oats and fruit.
Ingredients
Butter and Sugar
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
Flours and Leavening
- 2.75 cups all-purpose flour (divided)
- 1.5 tablespoons additional all-purpose flour
- 0.33 cup oat flour
- 0.33 cup quick-cooking oats
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1.25 teaspoons kosher salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
Bananas and Dairy
- 2 cups mashed ripe banana (about 472 grams)
- 1 cup whole buttermilk (room temperature)
Blueberries
- 1.5 cups fresh blueberries
Frosting and Garnish
- 430 grams buttermilk frosting (about 2.5 cups)
Garnish
- to taste fresh blueberries, banana slices, toasted oats (for decoration)
Instructions
- Preheat oven to 350°F (180°C). Line two 9-inch pans with parchment and spray with baking spray.
- Cream butter and sugar until fluffy, then add eggs one at a time, beating well. Mix in vanilla.
- Whisk together flours, oats, baking powder, baking soda, salt, cinnamon, and ginger. Mix mashed banana with buttermilk.
- Alternate adding flour mixture and banana mixture to the butter mixture, then fold in floured blueberries.
- Divide batter into pans, bake for 50 minutes, cool, then assemble with frosting and garnish with fruit and oats.
Notes
Ensure not to overmix the batter to keep the cake light and moist.