Introduction

This Breakfast Cake is a delightful way to start your day with natural sweetness and fresh berries. Moist bananas and juicy mixed berries come together in a light, fruity cake topped with creamy yogurt and a vibrant berry sauce. It’s perfect for a weekend treat or a special brunch.

Banana and Berry Breakfast Cake with Yogurt Icing and Edible Flowers Recipe - Recipe Image

Ingredients

2 ripe bananas
185g golden caster sugar
125ml sunflower oil
4 eggs
1 tsp vanilla extract or bean paste
225g self-raising flour
100g blueberries
150g frozen mixed berries
1 tbsp maple syrup (plus extra 1 tbsp for icing)
Edible flowers (optional)
250g thick Greek strained yogurt

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5 and line a 20 x 25cm cake tin with baking parchment.
Step 2: In a large bowl, mash the bananas using a fork. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla extract until well combined.
Step 3: Gently fold in the self-raising flour until there are no lumps of flour remaining. Then carefully fold in the blueberries.
Step 4: Pour the cake batter into the prepared tin and smooth the top. Bake for 30–35 minutes until the cake is golden brown and springs back when pressed in the center. Allow the cake to cool completely in the tin.
Step 5: While the cake cools, warm the frozen mixed berries and 1 tablespoon of maple syrup in a small pan over low heat until the berries are soft and juicy.
Step 6: Strain the softened berries, reserving both the berries and the juice. Return the juice to the pan and simmer gently until it thickens slightly. Set aside to cool.
Step 7: Mix the Greek yogurt with 1 tablespoon of maple syrup. Dollop this over the cooled cake and smooth it out with a spatula or spoon.
Step 8: Drizzle the cooled berry sauce over the yogurt and create ripples by swirling gently with a spoon. Top with the reserved mixed berries and garnish with edible flowers if using.

Tips & Variations

Use fresh berries instead of frozen when in season for a brighter flavor and texture.
For a nutty twist, sprinkle walnuts or almonds into the batter before baking.
If you prefer less sweetness, reduce the sugar by 25g or adjust the maple syrup amount to taste.
To make it vegan, substitute eggs with flax eggs and use a plant-based yogurt.

Storage

Store the breakfast cake covered in the refrigerator for up to 3 days. The yogurt topping will keep it moist and fresh. For best results, bring the cake to room temperature before serving. Leftover cake can be frozen without the yogurt and berry topping; thaw and add fresh toppings before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other type of berries in this recipe?

Yes, you can use a variety of berries such as raspberries, strawberries, or blackberries depending on your preference or what you have on hand. Just adjust the quantity to your liking.

Is this cake suitable for freezing?

The plain cake freezes well for up to a month. Freeze it without the yogurt and berry topping, then thaw completely and add fresh topping before serving.

Banana and Berry Breakfast Cake with Yogurt Icing and Edible Flowers Recipe

Print Recipe

★★★★★

5 from 112 reviews

This delicious and fruity Breakfast Cake combines ripe bananas, golden caster sugar, and blueberries into a moist self-raising flour base. Topped with thick Greek yogurt sweetened with maple syrup, and finished with a luscious mixed berry sauce and edible flowers, it’s a perfect morning treat that’s both beautiful and bursting with fresh berry flavors.

Author: Ella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Cake

2 ripe bananas
185g golden caster sugar
125ml sunflower oil
4 eggs
1 tsp vanilla extract or bean paste
225g self-raising flour
100g blueberries

Berry Sauce

150g frozen mixed berries
1 tbsp maple syrup

Yogurt Icing

250g thick Greek strained yogurt
1 tbsp maple syrup

Decoration (optional)

Edible flowers

Instructions

Preheat and prepare: Heat the oven to 190°C (170°C fan)/Gas mark 5. Line a 20 x 25cm cake tin with baking parchment to prevent sticking and ensure easy removal.
Make the batter: In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla extract until combined. Gently fold in the self-raising flour just until there are no lumps of flour remaining. Carefully fold in the blueberries to distribute evenly throughout the batter.
Bake the cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 30-35 minutes, or until the cake is golden brown and springs back when pressed in the center. Remove from oven and leave to cool completely in the tin.
Prepare the berry sauce: Meanwhile, place the frozen mixed berries and maple syrup in a small pan over medium heat. Warm and cook until the berries are soft and juicy. Strain the mixture to separate the solids from the juice. Set the berries aside and return the juice to the pan. Simmer the juice for a few minutes until it thickens slightly. Allow it to cool.
Make the yogurt icing: In a bowl, mix the thick Greek yogurt with maple syrup until smooth and lightly sweetened.
Assemble the cake: Once the cake has cooled, dollop the sweetened yogurt over the top and spread it evenly with a spatula or spoon. Drizzle the cooled berry sauce over the yogurt and use a spoon to ripple it decoratively.
Decorate and serve: Spoon the softened mixed berries on top of the cake. If desired, adorn the cake with edible flowers for an elegant presentation. Slice and serve your breakfast cake chilled or at room temperature.

Notes

Using ripe bananas ensures natural sweetness and moisture for the cake.
If fresh blueberries are available, they can be used instead of frozen.
The cake tin size is important for even baking; use approximately 20 x 25 cm for best results.
The cake can be stored in the refrigerator for up to 2 days; add edible flowers just before serving.
This cake is best served the same day for optimal freshness and texture.

Keywords: banana breakfast cake, blueberry cake, Greek yogurt topping, breakfast recipe, mixed berry sauce, healthy breakfast cake