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