Blackberry Banana Smoothie Snack Cake Recipe Is Moist, Fluffy & High In Protein (30 Minutes) by Elisa Schmitz
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Blackberry lovers, I've got a great recipe for you! If you like the taste of blackberries and cheesecake, then you will love this creamy blackberry banana smoothie snack cake recipe. It's so moist and fluffy!
You may be wondering why this high-protein snack cake recipe has the word "smoothie" in it. I love blackberries, but I don't love blackberry seeds. When you put blackberries into a blender, the seeds are no longer a problem! Read on for how to turn a blackberry smoothie into a fresh and fruity snack cake.
This smooth blackberry snack cake recipe combines delicious bananas and blackberries with mascarpone cheese and cream cheese to create an extra-moist dessert. Along with the fresh blackberries, the bananas add a bunch of nutrition (check out the health benefits of blackberries and the health benefits of bananas).
The secret to this yummy cake is the blender. You combine fresh blackberries and ripe bananas with creamy sweet mascarpone cheese and cream cheese to create a smooth, moist, fluffy, cheesecake-like texture. Here's your simple shopping list: fresh blackberries, overripe bananas, mascarpone cheese, cream cheese, brown sugar, eggs, milk, vanilla extract, flour, baking powder, baking soda, cinnamon and salt. The chopped nuts are optional. The ingredients bake up into a mouth-watering treat that tastes a bit like blackberry cheesecake.
Enjoy this fruit smoothie snack cake for breakfast, as part of your next brunch or as a fun snack anytime. It's delicious served for dessert with whipped cream or a scoop of vanilla ice cream on top.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 12
Ingredients
- 1 cup fresh blackberries
- 3 overripe bananas, in chunks
- 8 ounces mascarpone cheese, at room temperature
- 5 ounces cream cheese, at room temperature
- 1 1/4 cups brown sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (such as pecans or walnuts), optional
Here's how to make it:
- Put the blackberries into a good blender and blend until smooth.
- Add the bananas, mascarpone cheese, cream cheese, brown sugar, eggs, milk and vanilla extract. Blend until well combined and totally smooth (like a smoothie). (I used overripe bananas, which make the cake extra sweet and moist. You can use your milk of choice in this recipe (I used almond milk).)
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt. Mix well. (If you'd like this recipe to be gluten-free, use a 1:1 gluten-free flour.)
- Pour the smoothie mixture into the mixing bowl with the dry ingredients.
- Stir until mixture is combined into a batter.
- Fold in the nuts, if using. (I added half a cup of chopped pecans, but you could use walnuts or no nuts at all.)
- Pour the batter into a 13x9-inch baking pan that's been lined with parchment paper (or sprayed with nonstick cooking spray).
- Bake in a preheated 350-degree F oven for about 20 to 25 minutes, or until golden brown and set.
- Allow the cake to cool a bit before slicing and serving.
- Serve. Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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