Wholemeal vegan banana, blackberry and cardamom cakes

Last week I noticed I had 6 very ripe bananas in my fruit bowl, I’m not really a big fan of eating bananas whole and my boyfriend had obviously forgotten they were in there so that gave me a good excuse to whip up these little cakes. Thanks to the power of Google I managed to find a very easy recipe for vegan banana bread, essential as I was completely out of eggs and butter and wanted cake there and then instead of having to go shopping. I tweaked the original recipe a little by swapping plain flour for wholemeal, changed the cinnamon for cardamom and added some of the blackberries I picked last week that didn’t get stewed. As I wanted cake quickly (ready for watching GBBO) I baked this recipe in a silicone muffin tray (instead of the 2lb loaf tin in the original recipe) which did away with the need to ferret through the cupboards looking for paper cake cases.

We munched our way through these pretty quickly as they were rather moreish but as they contain 2 types of fruit and wholemeal flour I think they count as fairly healthy. I baked a second batch using the basic banana cake recipe the next day to stash in the freezer. In the second batch I left out the cardamom and blackberries and added 50g of Nutella and 3 chopped apricots which had also been slightly neglected in the fruit bowl, totally my fault on that one.

Ingredients – makes 12 cakes – adapted from this recipe

3 large very ripe bananas
100g caster sugar
75g sunflower oil
225g plain wholemeal flour
1 heaped tbsp baking powder
2 tsp ground cardamom
200g blackberries

  • Preheat the oven to 200C and line a bun tin with paper cases.
  • Mash the bananas in a large bowl with the sugar and oil. Stir in the flour, baking powder and cardamom until everything is mixed together then add the blackberries and stir well. 
  • Divide the mixture between the cake cases and bake for 20 minutes or until an inserted skewer comes out clean. Leave to cool on a wire rack.
  • These are delicious warm from the oven and also freeze well. 
For more easy vegan banana baking inspiration check out these recipes:
Vegan banana bread
Marbled peanut butter and jam banana bread

I’m linking this post up with Simple and in Season, created by Ren and this month hosted by Elizabeth, Credit Crunch Munch created by Helen and Camilla and also hosted by Elizabeth this month, No Waste Food Challenge created by Elizabeth and this month hosted by Laura, Recipe of the Week, Cook Blog Share and Tea Time Treats run by Karen and Jane where the theme this month is picnics.


  • Dannii @ Hungry Healthy Happy
    August 20, 2014 at 3:37 pm

    I have loads of overly ripe bananas to use. I was going to make a regular banana bread, but I think I will make this instead.

  • Fish Fingers for Tea
    August 20, 2014 at 7:49 pm

    We always have overly ripe bananas and banana bread is my go to recipe, I do like the sound of these though!

  • Jacqueline Meldrum
    August 21, 2014 at 7:59 am

    Oh I must try making these for Graham as a snack I think he’d really enjoy them. Nice recipe!

  • Hayley @ Hay In A Day
    August 21, 2014 at 8:13 am

    I love banana bakes so this sounds right up my street! I would be interested to try the Nutella ones too – I have a slight obsession with Nutella! #CookBlogShare

  • Elizabeth
    August 21, 2014 at 4:41 pm

    I love banana bread – it’s such a great way to use up those poor neglected bananas. 🙂 Thanks for linking up with Simple & in Season, CCM and the No Waste Food Challenge! 🙂

  • belleau kitchen
    August 21, 2014 at 5:56 pm

    oooh, banana and cardamom, what a brilliant combo… I am so intrigued I feel I have to add cardamom to my banana cake next time I make it. Gorgeous!

    • Jen Price
      August 22, 2014 at 12:22 pm

      I forgot to mention in the post that I found the banana/cardamom combo in the Flavour Thesaurus, it works really well as a change from cinnamon.

  • Janice Pattie
    August 21, 2014 at 7:22 pm

    Loving the cardamom twist, is the texture like a scone or a muffin?

    • Jen Price
      August 22, 2014 at 12:23 pm

      These are very moist so definitely more like a muffin

  • Laura Denman
    August 22, 2014 at 1:20 pm

    What a brilliant brilliant alternative way to use up fruit. I’m totally with you on not feeling guilty because they contain so much =)

  • Sarah Barnes
    August 23, 2014 at 2:08 pm

    Love the fact that these are technically healthy Jen.. Suitable for breakfast surely?!

    • Jen Price
      August 29, 2014 at 4:15 pm

      Oh yes definitely, they’d be perfect for breakfast time

  • AMummyToo
    August 28, 2014 at 8:08 am

    Loving the idea of using cardamom in these healthy bakes. I’d love to try one for breakfast. Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂

    • Jen Price
      August 29, 2014 at 4:16 pm

      Thanks for pinning and tweeting my recipe, I think they’d make a brilliant breakfast

  • Karen S Booth
    August 29, 2014 at 2:08 pm

    I LOVE cardamom Jen and these look so moist and full of flavour! Karen