Blueberry and banana cake with almonds


During the winter, there’s almost nothing cosier than meeting up with loved ones and spending some time together over tea and cake! And even nicer when the cake is as healthy as the one we have for you today, which includes fruit, almonds and cinnamon. And yes – our blueberry and banana cake with almonds also tastes simply delicious!


  • 40 g flaked almonds
  • 3 medium-sized, ripe bananas
  • 110 g margarine
  • 100 g brown sugar
  • 1 egg
  • 58 g soya-based cream alternative
  • 100 g flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 100 g blueberries


Grease and flour a ring-shaped baking tin. Sprinkle with some flaked almonds and place the tin to one side.

Place the bananas in a jug blender, cover and blend until smooth. Pour the banana mixture into a large bowl.

Add the margarine, brown sugar, egg and cream alternative to the banana purée and stir well.

Mix the flour, baking powder, cinnamon and nutmeg together in a medium-sized bowl and add these dry ingredients, together with the blueberries, to the banana mix. Stir through again and pour the dough into the baking tin.

Pre-heat a fan oven to 180° C. Bake your blueberry and banana cake with almonds in the oven for 40 to 45 minutes. It’s ready when you insert a toothpick and it comes out clean with no dough on it. Allow the cake to cool for 10 minutes in the tin, then turn it out and enjoy.

All you need is love and cake!

Your Dole Team




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  1. This cake sounds great. It‘s a good idea to use a blender – I would have just mashed the bananas with a fork. I‘ll make it this week and dust it with sugar to serve. Some sort of icing might look good, or perhaps whipped cream to serve… Thank you for new ideas with fruit 🙂