Weight Loss Blueberry Banana Cake
Ingredients
- 3 ripe bananas, mashed
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups oat flour (or blended rolled oats)
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- ½ cup fresh blueberries
- Extra blueberries for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Whisk in the Greek yogurt, eggs, and vanilla.
- Add oat flour, baking powder, cinnamon, and salt. Stir just until combined.
- Gently fold in the blueberries.
- Pour the batter into the loaf pan and sprinkle extra blueberries on top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Information (Approximate)
Makes 10 slices
Per slice:
- Calories: 120–140
- Protein: 6–7 g
- Carbohydrates: 20–22 g
- Fiber: 2–3 g
- Sugar: 8–10 g (naturally occurring from fruit)
- Fat: 2–3 g
- Saturated Fat: 0.8 g
- Cholesterol: 38 mg
- Sodium: 120 mg
- Potassium: 250 mg
- Calcium: 70 mg
Nutrition will vary depending on the flour and yogurt used.
Why It’s Good for Weight Loss
- High in protein from Greek yogurt and eggs.
- Naturally sweetened with bananas.
- No refined sugar required.
- Oat flour provides fiber for fullness.
- Blueberries add antioxidants and vitamins.
Storage
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 3 months. Wrap individual slices before freezing.
Variations
- Add 1 tablespoon chia or flaxseed for extra fiber.
- Mix in chopped walnuts or pecans for healthy fats (this will increase calories).
- Use whole-wheat flour instead of oat flour if preferred.
- Add lemon zest for a fresh flavor.
Frequently Asked Questions
Q: Can I use frozen blueberries?
Yes. Use them straight from the freezer and fold them in gently. Do not thaw first.
Q: Can I replace Greek yogurt?
Yes. Cottage cheese (blended), plain yogurt, or unsweetened applesauce can be used.
Q: Can I make it gluten-free?
Yes. Use certified gluten-free oat flour.
Q: Can I make it dairy-free?
Yes. Use a dairy-free yogurt such as almond, soy, or coconut yogurt.
Q: Can I add protein powder?
Yes. Replace about ¼ cup of the oat flour with vanilla protein powder. If the batter becomes too thick, add 2–3 tablespoons of milk.
Q: Is this cake keto?
No. Bananas contain enough carbohydrates that this recipe is not suitable for a keto diet.
Q: Can I make muffins instead?
Yes. Divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Q: Why did my cake sink?
Common causes include opening the oven too early, overmixing the batter, or underbaking.
Q: Can I use honey or maple syrup?
Yes, but it isn’t necessary because ripe bananas provide natural sweetness. If you do add a sweetener, reduce the yogurt slightly to keep the batter from becoming too wet.
