I had rotten bananas and I had some blueberries and I had all the other ingredients for this delicious bundt cake in the house. It took about 20 minutes to prep and another 50 minutes in the oven and it’s going into the freezer for another time and place. This cake freezes so well and the bananas were going in the garbage so there you have it –snacking cake for another time. You can freeze this cake for up to 3 months, but make sure you wrap it up carefully and mark the date you freeze it on the bag.
- when I freeze I usually cut up into sections rather than freeze the whole cake –it’s easier to freeze and takes up less space in the freezer and if I just want a small piece it works out best!
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon fine salt (table salt)
1/2 cup butter unsalted and softened
3/4 cup sugar
3 large eggs — room temperature
1 teaspoon vanilla extract
4 bananas mashed– very ripe black bananas
1 cup blueberries — rinsed and dried
Preheat oven to 350 degrees. I spray a Bundt Pan with Bakers Aid Spray– you can use other sprays but I prefer this one for baking
In a large bowl combine the flour, baking soda and salt with a wire whisk. Set it aside
Cream Butter and Sugar in an Electric Mixer. Add eggs one at a time and the vanilla. Beat until well combined
Add the flour Mixture to the bowl and Combine until just mixed. Fold in the Blueberries and Bananas with a spatula
Pour the batter into the sprayed Bundt Pan
Bake for 50 minutes. Check with a cake tester or toothpick till it comes out clean.