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


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 |