A moist and flavorful cake combining ripe bananas and blueberries, topped with creamy buttermilk frosting and garnished with fresh fruit and toasted oats.
Ingredients
Butter and Sugar
1cupunsalted butter, softened
2.5cupsgranulated sugar
4largeeggs(room temperature)
1tablespoonvanilla extract
Flours and Leavening
2.75cupsall-purpose flour(divided)
1.5tablespoonsadditional all-purpose flour
0.33cupoat flour
0.33cupquick-cooking oats
2teaspoonsbaking powder
2teaspoonsbaking soda
1.25teaspoonskosher salt
0.5teaspoonground cinnamon
0.25teaspoonground ginger
Banana and Dairy
2cupsmashed ripe banana(about 472 grams)
1cupwhole buttermilk(room temperature)
Blueberries
1.5cupsfresh blueberries
Garnishes and Toppings
as desiredfresh blueberries, banana slices, toasted quick-cooking oats
Instructions
Preheat oven to 350°F (180°C). Line two 9-inch round 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 flour, oat flour, 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 and bake for 50 minutes.
Cool, level layers, then assemble with frosting. Decorate with blueberries, banana slices, and toasted oats.
Notes
Ensure to evenly distribute batter and avoid overmixing for a tender cake.