Weight Loss Blueberry Banana Cake
Ingredients
- 3 ripe bananas, mashed
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 2 cups oat flour (or whole wheat flour)
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- ½ cup fresh blueberries
- Extra handful of blueberries for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grease or line an 8×4-inch loaf pan with parchment paper.
- Mash the bananas until smooth.
- Add Greek yogurt, eggs, and vanilla. Mix well.
- Stir in oat flour, baking powder, cinnamon, and salt until just combined.
- Gently fold in ½ cup blueberries.
- Pour batter into the loaf pan.
- Sprinkle extra blueberries over the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing from the pan. Slice and serve.
Nutrition Information (Approximate)
Makes: 10 slices
Per slice (using oat flour):
- Calories: 155–175
- Protein: 6 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Sugars: 9 g (mostly from fruit)
- Fat: 4 g
- Saturated Fat: 1.5 g
- Cholesterol: 38 mg
- Sodium: 120 mg
- Potassium: 220 mg
- Calcium: 70 mg
Nutrition will vary depending on the flour and yogurt used.
Helpful Tips
- Use very ripe bananas for natural sweetness.
- Fold blueberries in gently to avoid turning the batter purple.
- Frozen blueberries work too—add them frozen.
- Do not overmix the batter.
- Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
- Freeze slices for up to 3 months.
Variations
- Add 1 tablespoon chia or flaxseed for extra fiber.
- Mix in chopped walnuts or pecans for healthy fats.
- Add lemon zest for a brighter flavor.
- Sprinkle rolled oats on top before baking.
Frequently Asked Questions
Q: Is this cake good for weight loss?
A: It can fit into a weight-loss plan because it contains fruit, protein from Greek yogurt, and no refined sugar if made as above. Portion size still matters.
Q: Can I use frozen blueberries?
A: Yes. Add them straight from the freezer without thawing.
Q: Can I make it gluten-free?
A: Yes. Use certified gluten-free oat flour.
Q: Can I replace Greek yogurt?
A: Yes. Plain regular yogurt or skyr works well. Unsweetened dairy-free yogurt may also work, though the texture may vary.
Q: Can I make it without eggs?
A: You can try replacing each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), but the loaf may be slightly denser.
Q: Can I add sweetener?
A: If you prefer a sweeter loaf, add 2–4 tablespoons of honey, maple syrup, or a granulated sweetener of your choice.
Q: Why did my cake sink?
A: Common causes include underbaking, opening the oven too early, or overmixing the batter.
Q: How do I know it’s done?
A: A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Q: Can I make muffins instead?
A: Yes. Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 20–25 minutes.
