Caribbean Banana & Blueberry Slice

  • Caribbean Banana & Blueberry Slice
  • Caribbean Banana & Blueberry Slice
  • Caribbean Banana & Blueberry Slice
  • Caribbean Banana & Blueberry Slice
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes


  • 10 - 12 Tbls rounded wholemeal atta flour
  • 5 Tbls dessicated coconut
  • 5 Tbls organic raw sugar
  • 2 Tbls stevia
  • 3 Tbls rounded nuttelex sunflower margarine
  • 2 Tbls baking powder
  • 2 x small ripe bananas
  • 250 g fresh blueberries
  • 1/2 tspn dutch cinnamon
  • 2 Tbls vanilla essence
  • 1 pinch seasalt
  • 4 Tbls sunflower oil
  • 100 ml soy milk or coconut quensh
  • 1 cup icing sugar
  • 1 Tbls rounded nuttelex sunflower margarine
  • 1 Tbls vanilla essence
  • 1 tspn fresh grated lemon peel
  • 1 Tbls lime juice
  • 2 Tbls soy cream or soy milk


Preheat oven to 170 C° and start with the sugar and margarine. Add to a bowl and whisk until combined well and fluffy.

Mash the bananas. Add the flour, stevia, vanilla essence baking powder, soy milk or coconut quensh,dash of salt and whisk to a smooth and creamy batter.

Add the “sugar fluff” and combine carefully.

Add the blueberries and cinnamon and mix well. Add to a baking dish and bake for approx. 25-30 min. Set aside to cool down complete.

When the cake is cooled out complete, make the glaze. Add icing sugar and the margarine into a bowl and combine a bit with your finger tips. Add the vanilla essence, lime peel, lime juice and soy cream …

… and whisk to a creamy and smooth paste.

Spread on the cake and sprinkle with dessicated coconut. Refridgerate for 2-3 hours.


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  • yummy


    by ANNA LINHART on 18/10/2014, 14:55
  • These look delicious Angela.


    by Sarah Lewis on 19/10/2014, 17:31
    Sarah Lewis
    • Thanks Sarah and Anna :-)


      by Angela H. on 23/10/2014, 10:52
      Angela H.