Banana Berry Breakfast Cake with Yogurt Icing and Edible Flowers Recipe

Introduction

This vibrant Breakfast Cake combines ripe bananas, juicy berries, and a light yogurt topping for a delicious morning treat. It’s perfect for a cozy weekend brunch or a special breakfast with family and friends.

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 for the yogurt icing)
• Edible flowers (optional)
• 250g thick Greek strained yogurt

Instructions

1. Step 1: Preheat the oven to 190°C (170°C fan) or gas mark 5. Line a 20 x 25cm cake tin with baking parchment.
2. Step 2: In a large bowl, mash the bananas with a fork. Stir in the golden caster sugar, sunflower oil, eggs, and vanilla until well combined.
3. Step 3: Fold in the self-raising flour gently until no lumps remain, then fold in the blueberries.
4. Step 4: Scrape the mixture into the prepared cake tin and smooth the surface. Bake for 30-35 minutes, or until the cake is golden brown and springs back when pressed in the center. Allow it to cool completely.
5. Step 5: For the berry sauce, warm the frozen mixed berries and 1 tablespoon of maple syrup in a small pan over low heat until soft and juicy. Strain the berries, set them aside, and return the juice to the pan. Simmer gently until slightly thickened. Let it cool.
6. Step 6: Mix the Greek yogurt with 1 tablespoon of maple syrup to create the icing. Dollop and spread this evenly over the cooled cake.
7. Step 7: Drizzle the cooled berry sauce over the yogurt layer and create ripples with a spoon. Spoon the reserved softened mixed berries on top.
8. Step 8: Garnish with edible flowers if using, and serve fresh for a beautiful and tasty breakfast treat.

Tips & Variations

• Use fresh berries instead of frozen for a more vibrant flavor and texture.
• Swap sunflower oil for melted coconut oil to add a subtle tropical note.
• Add a handful of chopped nuts to the batter for extra crunch.
• For a vegan version, replace eggs with flax eggs and use plant-based yogurt.

Storage

Store the cake covered in the refrigerator for up to 3 days. The yogurt topping may become a little watery over time; stir gently before serving. This cake is best enjoyed fresh but can be warmed slightly before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

You can, but you will need to add baking powder (about 2 teaspoons) to ensure the cake rises properly.

Is it okay to use fresh mixed berries instead of frozen?

Absolutely! Fresh berries will work just as well and can add a brighter flavor to the sauce. Just reduce cooking time slightly as fresh berries soften faster.