Blueberry and Banana Cake

I had an hour before the girls got home from school and the snack options were looking pretty non-existent – I seem to have stopped buying a lot of snacks with all the baking I’ve been doing! However, there was one very over-ripe banana  and a handful of rather forlorn blueberries sitting in the fruit bowl – hence the inspiration for this recipe.

I didn’t think that the flavours would shine with so few ingredients, but it produced one very banana-y and blueberry tasting cake that filled empty, just home from school tummies, but would also work perfectly with a cup of tea or coffee.

Blueberry and banana cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes one cake/small loaf

  • 1 cup self-raising flour
  • 1/2 cup sugar
  • pinch of salt
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 ripe banana
  • 1 handful blueberries (doesn’t matter if they’re old and wrinkly!)
  • 1/4 cup sunflower oil
  • 1/2 cup water
  • 2 tbsps sugar for sprinkling

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Grease and line the cake/loaf tin

– Sift together the flour, salt and baking powder. Stir in the blueberries so they get coated in flour.

– In a separate bowl, mash the banana. Add the oil, vanilla and water. Stir well.

– Pour the wet ingredients into the dry and mix gently.

– Pour into the cake tin.

– Sprinkle with more sugar and bake for 40-50 minutes, until a knife comes out clean.

– Cool, then remove from the tin and leave to finish cooling on a wire rack.


Banoffee Pudding Pots

I used to make these a lot with dairy yogurt (an old recipe from Good Food magazine, although not quite the same) and thought that maybe it could persuade Big S that bananas are worth eating. She wasn’t convinced… but these dairy-free pudding pots are super easy to make and provide a scrummy dessert to satisfy a sweet craving or even impress dinner guests. The amounts entirely depend on appetite and size of pretty glass/serving dish.

Banoffee Pudding Pots (dairy-free, egg-free, nut-free, sesame-free, can be gluten-free vegetarian and vegan)

per serving

  • crushed digestive biscuits, gluten-free is desired (1 per serving)
  • 1 tsp dairy-free spread, melted
  • 1/2 banana, sliced
  • 4-6 tbsps soya yogurt, I used Alpro Plain
  • 2 tbsps caramel sauce, see recipe here
  • 1 cube chocolate, grated
  • 1 slice dried/fresh banana, to decorate

– Mix the crushed biscuit with the melted spread

– Press 1/2 the biscuit mix into the bottom of a glass

– Place 1/2 the banana slices on top

– Pour over 1 tbsp caramel sauce.

– Top with the soya yogurt

– Repeat

– Top with grated chocolate and a slice of banana/dried banana. Chill until required.

Banana Sundae Cupcakes

We were out of sweet treats so it was the perfect excuse for baking some delectable cupcakes for Big and Little S to have at tea time. These are rather extravagant cupcakes are packed full of gorgeous banana flavour and can be easily ‘pimped’ with chocolate nuggets and rich vanilla buttercream, then topped with chocolate ganache and sprinkles – think chocolate and banana ice cream sundae in vegan cupcake form – yum! You’ll see from the photos that Big and Little S were quite keen! Another recipe inspired by one that appears in Vegan Cupcakes Take Over the World, but tweaked to my own taste.

Banana Sundae Cupcakes (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes 12

  • 2/3 cup pureed banana (about 2 small-medium bananas)
  • 11/4 cups plain flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup sunflower oil
  • 1/2 cup oat milk (I used Oatly)
  • 2 tsps vanilla extract
  • 45g chopped dairy-free chocolate (optional)

– Preheat the oven to 180 degrees centigrade/Gas mark 4

– Line a muffin tray with cupcake cases.

– Sift together the flour, baking powder, bicarb and salt.

– In a separate bow,l whisk together the oil, oat milk, pureed banana and vanilla.

– Pour the wet ingredients into the dry and fold gently.

– Sprinkle on the chopped chocolate (if using) and stir gently with the end of a spoon.

– 2/3 fill cupcake cases and bake for approx. 20 minutes until a knife comes out clean

– Transfer to a wire rack and cool.

Vanilla Buttercream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

enough for 12 cupcakes

  • 1/4 cup dairy-free spread (I used Pure)
  • 1/4 cup vegetable fat (I used Trex)
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 2 tbsps oat milk (I used Oatly)

– Whisk together the spread and vegetable fat.

– Whisk in the icing sugar in 1/2 cup measures.

– Whisk in the vanilla and oat milk

Chocolate Ganache 

plenty to decorate and extra for chocolate truffles (recipe to follow!)

  • 100g dairy-free dark chocolate (I used Kinnerton)
  • 2 tbsps oat mik
  • 2 tbsps golden syrup
  • pinch of salt

– Place all the ingredients in a bowl

– Microwave for 1 minute until molten. Stir until smooth.

– Cool before drizzling…

– Refrigerate the rest to make into chocolate truffles (bonus, 2 recipes in 1!)