Breakfast cake

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Alternatives

Complete the dish

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High in caffeine, this iced cold brew coffee will keep you cool on hot days while giving you the boost you need. Enjoy an ultra-refreshing kick-start to your day

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A warming spiced tea, that’s the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow’s milk

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Make the most of the berry season with a glass of fruity goodness

For the decoration

For the icing

Nutrition: Per serving (10)

• kcal361
• fat17g
• saturates4g
• carbs44g
• sugars26g
• fibre2g
• protein7g
• salt0.33g

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Method

• step 1

  Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment.

• step 2

  Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.

• step 3

  For the decoration, warm the mixed berries and maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.

• step 4

  For the icing, mix the yogurt with the syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.

• step 5

  Drizzle the cooled berry sauce over the yogurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers to serve.

Recipe from Good Food magazine, August 2025

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