Banana Berry Breakfast Cake
This Banana Berry Breakfast Cake is a soft, one-bowl bake that blends the sweetness of ripe bananas with bursts of fresh blueberries and raspberries. Made with brown sugar for extra warmth and depth, this cake is moist, tender, and just the right amount of sweet — perfect for cozy mornings, casual brunches, or toddler-friendly snacks. Inspired by a classic banana muffin recipe, this easy breakfast cake comes together quickly with pantry staples and fresh or frozen fruit. It’s a versatile, make-ahead recipe that freezes beautifully and travels well, making it ideal for busy families and relaxed weekend mornings alike. Whether you’re serving it at a family event, slicing it up for a weekday breakfast, or offering it alongside coffee for guests, this banana and berry cake feels like a small, sweet luxury — simple, comforting, and beautifully homemade.
FOOD
8/5/20252 min read
🍌 Banana Berry Breakfast Cake
A cozy breakfast treat for slow mornings and small hands
There are certain recipes that don’t come from a cookbook — they come from repetition. From standing at the kitchen counter with your hair still in a messy bun, stirring batter while little voices drift in from the other room. This is one of those.
It started as a banana muffin. One of those humble, reliable recipes we all have tucked away. But one morning I swapped the sugar, added a handful of blueberries… then raspberries… and before I knew it, it had become something else entirely: a soft, golden breakfast cake. Fragrant with ripe banana, sweetened gently with brown sugar, and studded with juicy bursts of berry.
It’s the kind of thing that feels like a little celebration, even on an ordinary Tuesday. My daughter loves it. I love that she loves it.
And I think you will too.
☕ What Makes This Cake So Lovely?
This recipe is simple, yes — but there’s a quiet elegance in its simplicity. Think of it like a dressed-up banana bread, with the softness of a cake and the tenderness of a muffin. It’s:
Moist and not too sweet
Full of whole fruit (banana + fresh berries)
Easily made in one bowl
Lovely with coffee or milk
Perfect for brunch, tea time, or lunchbox leftovers
You can serve it warm from the oven or wrap it up for the next day. It travels well, slices beautifully, and feels like something you picked up from a neighborhood café (but better, because it’s yours).
🍓 Ingredients You’ll Need
3-4 ripe bananas, mashed
1/4 cup brown sugar
1/3 melted butter
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
Optional: Sprinkle of raw sugar or turbinado on top for a slight crunch.
🧁 How to Make It
Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 pan with parchment or grease lightly. (I use a Pyrex glass quiche pan too in a pinch!)
In a large bowl, mash the bananas. Whisk in brown sugar, oil, eggs, and vanilla until smooth.
Add flour, baking soda, and salt. Mix until just combined.
Gently fold in the berries.
Pour into prepared pan and top with extra berries or raw sugar if desired.
Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
Let cool slightly before slicing into squares or slices.
🍽️ Serve It With...
A drizzle of honey or maple syrup
Whipped cream or crème fraîche for brunch
A simple pot of tea or a strong espresso
A quiet moment before the house wakes up
🫐 Why I Love This Cake
It’s a small act of care. Something you can make with a toddler on your hip or while the coffee brews. It’s not flashy, but it feels intentional — and that’s something I’ve been leaning into more these days.
If you’re craving something gentle and sweet that doesn’t feel like dessert, this might be your new morning favorite.
📥 Download the Printable Recipe Card
I made a printable version of this recipe to tuck into your kitchen binder or share with a friend.