A Recipe for Blueberry Banana Snack Cake: Back-to-School Snack to Fuel Hungry Kids

Back to school time brings on the challenge of filling kids’ tummies with nutritious meals and snacks to fuel them throughout the day. Snacks can be especially tricky since kids tend to gravitate to salty, fatty processed foods like chips, cookies, and crackers devoid of the good nutrition they need for their bodies and their brains. This recipe for Blueberry Banana Snack Cake hits the spot as an after-school snack—serve a slice with a tall glass of low-fat milk—and it’s also ideal as a mid-morning snack to hold kids over until the lunch bell rings.

Blueberry Banana Snack Cake

Blueberry Banana Snack Cake

Makes 8 Servings

We adapted this recipe from the Raspberry Breakfast Cake in our second cookbook, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms. This version is still packed with great nutrition thanks to the whole wheat flour, flaxseed, egg, banana, and blueberries. If you have toddlers, the recipe will serve eight. If you have two teenage boys (i.e., Liz’s house), expect the cake to disappear very quickly.

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed or wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1/2 ripe, mashed banana (1/4 cup)
  • 1/2 cup 1% low-fat milk
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries

1. Preheat the oven to 400°F. Lightly oil or coat a 9-inch round cake pan or dish with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking soda, baking powder, and salt in a large bowl.

3. In a separate bowl, whisk together the egg, banana, milk, sugar, oil, lemon juice, and vanilla until well blended.

4. Pour the liquid ingredients over the dry ingredients and stir until just combined. Spread the batter evenly in the prepared pan. Arrange the blueberries evenly over the top.

5. Bake 20 to 22 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool (or serve while it’s still warm).

Nutrition Information per Serving (1 slice): 190 calories, 9g fat (1g saturated, 1.3g omega-3), 200mg sodium, 23g carbohydrate, 3g fiber, 4g protein

Print Recipe

Blueberry Banana snack cake

YUM!!!

6 Responses to “A Recipe for Blueberry Banana Snack Cake: Back-to-School Snack to Fuel Hungry Kids”

  1. Kathie McDonald Rost on August 27th, 2013

    Hi Liz! This sounds great especially as I have a bunch of fresh blueberries! And only 1/4 cup of oil. Trying it tonite!

  2. Liz on August 27th, 2013

    Let me know how it turns out! Sure didn’t last long in my house :)

  3. Maria on August 30th, 2013

    Would love to try this and bake as muffins.
    Cooking time?
    Temperature?
    Please advise.
    Thank you!!

  4. Janice on August 30th, 2013

    Hi Maria, based on our experience, we would probably cook a muffin version of this cake at 350F for about 18 to 20 minutes. Fill each muffin cup 3/4 full and let us know how many muffins the recipe makes and how it works so others can try it as well!

  5. Sandi G on September 2nd, 2013

    I just made two pans of this cake this morning and it is amazingly good. .

  6. Liz on September 2nd, 2013

    So happy to hear it was a hit!

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