Blueberry Banana Snack Cakes
photo by breezermom
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
20 snack cakes
- Serves:
- 20
ingredients
- 1 1⁄4 cups sugar
- 2⁄3 cup melted margarine (or butter)
- 1⁄4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 4 medium bananas (mashed (about two cups)
- 2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- powdered sugar, if desired
directions
- Heat oven to 350 degrees Fahrenheit.
- In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas; continue beating until well mixed.
- Add flour, baking soda and salt.
- Beat at low speed until moistened.
- By hand, stir in blueberries.
- Spoon into paper-lined muffin cups until about 3/4 full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- After cooling, sprinkle with powdered sugar, if you want.
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Reviews
-
My family & I loved this recipe! I had some canned blueberries and used those instead of fresh/frozen. I drained them really well (did not rinse them) and folded them in gently. The can provided about 1 cup blueberries. I also used a well-greased 12x8 glass baking dish instead of a cupcake tin. I baked it at 350-degrees for 25 minutes, but it was not done at that point. I continued baking it for another 10 minutes (35 minutes total) before the toothpick came out clean, and it was fully baked throughout at that point. However, it might have come out slightly more moist if the timing had been a few minutes less. I glazed it with a simple powdered sugar & milk glaze, which everyone liked. The only thing I forgot to do was add the vanilla, but it still tasted fine. I think this snack cake would be better with nuts (walnuts or pecans), although my family liked it fine without them. I plan to make this again sometime for refreshments at my Sunday school class. Yummy stuff! Good for breakfast or anytime!
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Tweaks
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Yummy cake muffins - sweeter in taste than regular muffins. DD (toddler) enjoyed these as well. I made these gluten free using my go to recipe recipe#360337 to do so. Here is what I did, I made a half batch of this recipe to match up to recipe#360337 and I got 12 medium muffins. I used white sugar, butter, yogurt in place of the buttermilk, halal vanilla paste, and the fruit and egg. I used 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup plus 1/3 cup tapioca starch (didn't have the potato starch on hand), plus 1 tsp guar gum, I used a bit over a tsp baking soda and added 1 tbs apple cider vinegar to the wet ingredients because of corn allergy/not using cream of tartar reasons, in part to replace the baking powder, plus 1/4 tsp sea salt. I filled my muffin liners generously as that is what you must do baking a gluten free muffin as they do not rise as much, as specified in the base recipe. I baked them for 25 minutes and they were done. Made for ZWT7 Pacific Islands, for my team Food.Commandos
RECIPE SUBMITTED BY
<p>I live in Minnesota (brr) and enjoy cooking, reading, and relaxing. My real name is Brianna so feel free to call me by that name. I have just finished my first year of college. Looking forward to cooking over the summer :)</p>
<p>Also, if you were wondering about my username that is because whenever I sign up for a site that requires a username this is what I would use (since it is unique and when I first came up with it I was reading Tom Sawyer). I guess I could change it but I haven't.</p>