Triple Berry-Banana Cake

Scrumptious comes to mind when thinking about this amazing snacking cake. It's buttery yet light, moist yet crumbly, rich but not heavy, loaded with bananas, and studded with a tremendous amount of berries... Yeah, scrumptious seems about right.

Imagine banana bread taken to a new heights. The batter is reminiscent of banana bread, but it's lighter and fluffier (if cake can be fluffy). I simply LOVE how the sweetness of the bananas partners with the tartness of the berries. I served warm squares of this cake for breakfast, but it's great for all-day snacking... even dessert.

I mentioned that this cake is "buttery". That's true - but in a sublime sense, not gluttonous. You need 3/4 cup of butter for the entire cake - which isn't much considering how many servings you get (12 to 16). Trust me, you won't feel like to need to hit the cardio machines after a square or two.

About the berries: I used a frozen blend of blackberries, raspberries and blueberries. Easy breezy - straight from the freezer bag to the batter. You can use any combination of berries, including those with strawberries - just note that strawberries will yield bigger chunks of fruit in the finished cake. 

Triple Berry-Banana Cake 

Cooking spray
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas, about 4 bananas
2 teaspoons pure vanilla extract
1 cup Greek yogurt 
1/2 cup milk
3 cups mixed frozen berries (such as raspberries, blackberries and blueberries)

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Beat in the sugar until blended. Beat in the eggs, one at a time. Beat in the bananas and vanilla.
Beat in half of the flour mixture. Beat in the yogurt and milk. Beat in the remaining flour mixture until blended. Fold in the berries. 
Transfer the batter to the prepared pan and smooth the surface.
Bake for 35 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cake, in the pan, on a wire rack for at least 10 minutes before slicing. Cut into squares and serve. Store leftovers in an airtight container.
Serves 12-16