Banana Blueberry Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Banana Blueberry Coffee Cake calories by ingredient
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Using blueberries picked TODAY (July 2008) during Michigan blueberry season. Using blueberries picked TODAY (July 2008) during Michigan blueberry season.
Number of Servings: 24


    1 cup whole wheat pastry flour
    1 cup whole wheat flour
    1/4 cup I Can't Believe It's Not Butter Light Stick
    1/4 Cup Smart Balance with Flax
    12 Tbls. splenda
    4 egg whites
    1 cup ripe banana, mashed
    1/2 cup Dannon Light and Fit Vanilla Yogurt
    1 tsp. baking powder
    1 tsp, baking soda
    1/4 tsp. salt
    cinnamon (as much as desired)
    nutmeg ( optional)
    2 cups fresh blueberries

    Crumble for Top:
    1/2 cup unsweetened applesauce
    1 Tbsp Smart Balance Light with Flax oil
    1 1/2 Cup Flour (1/2 cup white, 1/2 cup whole wheat, 1/2 cup wheat pastry)
    1 cup Splenda Granular


-Preheat oven to 350.
-grease and flour a bundt pan
-cream together butter and 6 tbls of sugar for about 2-5 mins. Add in egg and sour cream. Set aside
- in another bowl combine flour, baking powder, baking soda, salt, some cinnamon, nutmeg.
-Mash bananas and add to wet ingriedents. Then add in 1/2 dry ingreidents and mix. Then add the rest of the dry to the wet. Then stir in nuts
- Combine the 2 tbls. of sugar with cinnamon.
- Spoon half of the batter into pan. Then sprinkle cinnamon and sugar mixture over the batter. Finally spoon the rest of the batter over the cinnamon and sugar.
-Bake for 30-35 minutes. Let cool in pan for 10 mins then put on cooling rack until completely cooled.
Serve and Enjoy!

Number of Servings: 24

Number of Servings: 24

Recipe submitted by SparkPeople user AFRICAPARISH.

TAGS:  Desserts |

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