Banana & Blueberry Layered Loaf Cake

Quite often my baking doesn’t go “according to plan”. (Oh yes, I do have plans.) This can be a problem (sometimes called “a learning experience” Huh!) However, the mistake I made in this terrific bake was advantageous to say the least. Read on and all will be revealed. In the mean time I’ll just say that this is a lovely, light and tasty cake.

OK, the picture gives it away. I forgot to coat the blueberries in flour, so they all sank to the bottom. But……. don’t they look good there as a purple layer? I was tempted to pretend it was intentional, but honesty prevailed. I did change the title though, to include the word “layered”. You can decide whether to coat your blueberries or not.

Makes: 10 – 12 slices

Time: Hands on time about 20 minutes; baking time 60 – 65 minutes then cooling + 15 minutes for the topping

Level: Easy

Equipment: A 900g (2lb) loaf tin.

Ingredients & tips


  • 100g/3.5oz soft butter
  • 100g/3.5oz caster sugar
  • 75g/2.5oz soft light brown sugar
  • 225g/8oz Self-raising flour
  • 2 eggs
  • 2 ripe bananas, mashed*
  • 75g/2.5oz blueberries
  • 1 tsp baking powder
  • 2 tbsp milk

Buttercream topping

  • 50g/1.75oz75g/2.5oz soft butter
  • 125g/4.5oz150g/5.5oz icing sugar
  • 15ml/0.5fl oz – 25ml/1fl oz hot water
  • Flavouring such as vanilla extract (optional)
  • About 10 blueberries, whole or halved**

* If you only have unripe bananas you can stab them with a fork then give them a few 20 second bursts in the microwave so soften them. Take care when you open them as they could be a bit steamy inside.

** If you cut the blueberries their colour may run into the buttercream, which actually looks quite attractive. Your choice again. (I’m so good to you.)

*** The ingredients easily double up to make two loaves.


1. Lightly grease the loaf tin and line it with non-stick baking parchment. (I like using the shaped paper liners, especially if the cake is to be given to someone.) Pre-heat the oven to 180°C/Fan 160C/350°F/Gas Mark 4.

2. Put all the ingredients except the blueberries into a mixing bowl and beat for a few minutes, until well blended. Stir in the blueberries (Coated in flour or not).

3. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown.

4. Let the cake cool in the tin for a few minutes, then loosen with a small palette knife and turn it out. Leave on a wire rack to cool fully.

5. To make the buttercream, beat the butter for a few minutes then sift in the icing sugar. Stir initially, then beat well, adding the water and any flavours. Swirl it onto the cooled cake and add the blueberries.

N.B. Originally I’d planned to buy a jar of blueberry jam and marble it into the buttercream, but our local supermarket didn’t have any. I still think this would look good, so maybe you’ll give that a try. If you do, please let me know or show me how it looks.